Tuna salad was the gateway to cooking for me. I saw Blair Warner make tuna salad on an episode of Facts of Life...I thought, if she can do it, I can do it too! LOL
I just started subscribing today for the newsletter and I made this Tuna Salad Salad for lunch. It is out of this world good! My husband and I work at home full time so I try to make special lunches to make the boring day a little more exciting. This tuna salad salad blew his mind and he said it is the best tuna salad he's ever had. Thank you!! This one will be in the rotation. :-)
Sunday 8 am, reading the latest #16 newsletter still in pj's with my cat in my lap and the first of several cups of coffee, on the other hand, I found out about the subscription (I know, I know, I am late in the game), and got it right away.
I decided to start here, since I am basically a nerd and have to go to enjoy every single edition. Now I am checking for a can of tuna and iceberg lettuce in the fridge. I guess it is ok to have this salad for breakfast, right? ;-)
I joined just yesterday and thought I would start from the beginning, too. I liked this one so much that I decided to make it again. Also because I forgot the capers! Who knows when I'll get through all of these recipes at this rate.
I just subscribed a few days ago, made the potato soup (!) and then decided to go back to the beginning. I love tuna and have made it similarly to this all my adult life — well, with these same ingredients but not in the way you propose. I’ll be trying this for lunch today! But I have to say, I love the way you write! I decided to subscribe as a way to thank you for your content. In the potato soup recipe, you reference Nora Ephron, and I have to say, you DO write like her. She would definitely be a fan of yours :)
I love reading and listening to Alison's fun, sassy conversations as she talks her way through her recipes. I retain lots more of the spirit of what drives her inventions than the recipes themselves. She is shaking up some of my long held concepts about food and food presentation and influencing how I approach my own cooking. To me she is the witty, intelligent 21st century equivalent of Julia Child--someone whom I dearly miss--bringing cooking into this century with joy and flair. I LOVE it. Thanks, Alison.
2 brilliant Covid discoveries: Alison Roman, for eating and Ann Patchett for reading. This tuna salad recipe is a total surprise and fantastic. No dill, no iceberg lettuce, shallots instead of red onion; there will be a next time for red onion very soon. Used Tonino Tuna, which had capers and garlic packed in. Poured the shallot/lemon mixture over Tuna Salad and served on toasted snack bread (all we had). Delicious. Shallot/lemon mixture is a favorite from a recipe in Dining In: Burrata, Tangerine, Watercress, S + L. Thank you AR.
3 years later and this tuna salad still brings me so much satisfaction and joy. An addition I’ve made that I think Alison would (hopefully) approve of is adding finely chopped hot Grillo’s pickle spears for a little more tang and a hint of spice, and a dash of the pickle juice it comes in. So unbelievably refreshing!
Couldn't be more excited that The Palace Diner got a shout out here and in the very first newsletter! Truly a gem. You know a restaurant is either incredible or terrible if there are only 10 things on the menu.
Tuna salad was the gateway to cooking for me. I saw Blair Warner make tuna salad on an episode of Facts of Life...I thought, if she can do it, I can do it too! LOL
I just started subscribing today for the newsletter and I made this Tuna Salad Salad for lunch. It is out of this world good! My husband and I work at home full time so I try to make special lunches to make the boring day a little more exciting. This tuna salad salad blew his mind and he said it is the best tuna salad he's ever had. Thank you!! This one will be in the rotation. :-)
I subscribed today because of the tomato newsletter but decided to start with #1. The “A” in A Newsletter could stand for Alison. Just sayin’!
Sunday 8 am, reading the latest #16 newsletter still in pj's with my cat in my lap and the first of several cups of coffee, on the other hand, I found out about the subscription (I know, I know, I am late in the game), and got it right away.
I decided to start here, since I am basically a nerd and have to go to enjoy every single edition. Now I am checking for a can of tuna and iceberg lettuce in the fridge. I guess it is ok to have this salad for breakfast, right? ;-)
I joined just yesterday and thought I would start from the beginning, too. I liked this one so much that I decided to make it again. Also because I forgot the capers! Who knows when I'll get through all of these recipes at this rate.
I just subscribed a few days ago, made the potato soup (!) and then decided to go back to the beginning. I love tuna and have made it similarly to this all my adult life — well, with these same ingredients but not in the way you propose. I’ll be trying this for lunch today! But I have to say, I love the way you write! I decided to subscribe as a way to thank you for your content. In the potato soup recipe, you reference Nora Ephron, and I have to say, you DO write like her. She would definitely be a fan of yours :)
I love reading and listening to Alison's fun, sassy conversations as she talks her way through her recipes. I retain lots more of the spirit of what drives her inventions than the recipes themselves. She is shaking up some of my long held concepts about food and food presentation and influencing how I approach my own cooking. To me she is the witty, intelligent 21st century equivalent of Julia Child--someone whom I dearly miss--bringing cooking into this century with joy and flair. I LOVE it. Thanks, Alison.
2 brilliant Covid discoveries: Alison Roman, for eating and Ann Patchett for reading. This tuna salad recipe is a total surprise and fantastic. No dill, no iceberg lettuce, shallots instead of red onion; there will be a next time for red onion very soon. Used Tonino Tuna, which had capers and garlic packed in. Poured the shallot/lemon mixture over Tuna Salad and served on toasted snack bread (all we had). Delicious. Shallot/lemon mixture is a favorite from a recipe in Dining In: Burrata, Tangerine, Watercress, S + L. Thank you AR.
My new favourite tuna salad recipe!
3 years later and this tuna salad still brings me so much satisfaction and joy. An addition I’ve made that I think Alison would (hopefully) approve of is adding finely chopped hot Grillo’s pickle spears for a little more tang and a hint of spice, and a dash of the pickle juice it comes in. So unbelievably refreshing!
Couldn't be more excited that The Palace Diner got a shout out here and in the very first newsletter! Truly a gem. You know a restaurant is either incredible or terrible if there are only 10 things on the menu.