June 27, 2012 12:01 am at 12:01 am #603898
Hi all old and new members. Just checking in to say hi and ask our knowledgeable group here for a tip on something.
Ok this will sound funny, but is there a special tool or method for mashing tuna fish by hand i use a regular for and I find that it takes a lot of effort to mash tuna?
ThanksJune 27, 2012 12:50 am at 12:50 am #881030
the easiest and neatest way to mash tuna is to put it in a plastic bag, close the top, and squish it.
a hammer is also helpful.June 27, 2012 12:54 am at 12:54 am #881031
welcome back! finally a topic I actually know something about. I also mash tuna with a fork but don’t press down with the bottom of the fork, use it like a rake with the curved back facing up. Works for me.June 27, 2012 1:08 am at 1:08 am #881032
I use a fork too and it’s easy, very quick, and effortless!
And WIY, it’s nice to hear from you! Please do come more often!June 27, 2012 1:14 am at 1:14 am #881033
i prefer the fork method. putting it on a flat plate as opposed to in a bowl makes it easier as theres less to mush at a time, and u can separate mushed from unmushed :). Alternatively, put on a plastic glove and dig in :)!June 27, 2012 1:15 am at 1:15 am #881034
might be the type of tuna- chunk light/white is easier to mash and mix than solid white/light.
also try using a taller sided bowl so that the tuna doesnt fly all overJune 27, 2012 1:20 am at 1:20 am #881035
If you are planning on putting in mayonnaise, put some of it in before you begin mashing with a fork– it makes it easier to mash when it’s moister.June 27, 2012 1:34 am at 1:34 am #881036
The best way is to add some flour.
Now everyone say together, “Flour? Really? Eww!!”)
Flour gives the tuna a great smooth taste and very professional look. (Also, flour is cheaper than tuna, so you get more tuna salad for your money!) Often, resteraunts will tell you that the tuna is yoshon (or not). Now you now why.
Try it!!June 27, 2012 2:14 am at 2:14 am #881037
You serious? And what do you do to get the tuna out of the bag once smashed, just turn it over and shake it out?
Thanks for the welcome back :-). I dont understand how your raking process works. The tuna is chunky, by raking it across the top it mashes it?
You dont find that it requires lots of effort and is tiring on the hand to mash it by pressing down with a fork?June 27, 2012 3:20 am at 3:20 am #881038
potato masher.June 27, 2012 3:27 am at 3:27 am #881039
latex gloves + handsJune 27, 2012 3:29 am at 3:29 am #881040
I also like to mash tuna in a ziploc bag. MUCH neater. I used to (MANY years ago) chop the tuna in my Bubby’s old wooden chopping bowl with a hand chopper (looked like an axe with a handle). A pastry blender would do the same job, or even a potato masher.
Wow this thread just brought back some amazing memories to me. My dad, O”H would make school lunches for us whenever my mom O”H was in the hospital having a baby. he would chop up the tuna, add the mayo, and then spread the tuna on the bread. THEN he would put something totally off the wall in the sandwich, like say, peanut butter, babana slices, or raisins. When we would protest this sacrilegous ruin of a perfectly good tuna sandwich, he would remind us that our stomachs didn’t care what was mixed together when it all got down there, and that tuna is healthy, peanut butter is healthy, and fruit is healthy, so we should be happy we had a well-rounded healthy meal.June 27, 2012 3:31 am at 3:31 am #881041
Try breaking it with the prongs of a fork first or you could put it in a food processor (but keep an eye on it).
WB 🙂June 27, 2012 3:51 am at 3:51 am #881042
I was assuming you were referring to “unclumping” the canned tuna so you could mix it with mayo (or whatever). Tuna is flakey, so if you use the prongs of a fork to push down and rake it with small strokes, you should break apart the clumps. Maybe I’m not explaining it well, I’ll tape a demo and upload something to youtube for you 🙂June 27, 2012 9:37 am at 9:37 am #881043
I use a fork. It’s quick and it’s easy.June 27, 2012 12:50 pm at 12:50 pm #881044
Or if you want a bit of a different way..you can make tuna salad where you take the can of tuna throw in some diced celery and onions and mayonnaise and blend it all up in a food processor. No mashing necessary 🙂June 27, 2012 1:18 pm at 1:18 pm #881045
the best is throw in a can of tuna in a 2LB container and mash it with a knife…..June 27, 2012 1:19 pm at 1:19 pm #881046
🙂 Alliteratively, put on a plastic glove and dig in!
latex gloves + hands
Exactly!!!! Hashem gave you hands for a reason! And remember, “Don’t eat your tuna with your fingers. Eat your fingers separately!!”June 27, 2012 1:25 pm at 1:25 pm #881047
Hello…This is my first time posting! I couldn’t resist this topic and had to put in my two cents. I use the sharp edges of the top of the tuna can to break up the chunks. Then I add mayo and mash with a fork.June 27, 2012 1:38 pm at 1:38 pm #881048
thanks for the thread-i always wondered what the best way was- i use the plastic bag/squish method a lot for egg salad, but i don’t find it works so well for tuna (and yes when you are done, you just push it out of the bag). I have found the fastest way for me is take the whole can out so that it is clumped together in the can shape, put on gloves,and using a long knife and holding the whole clump cut the tuna in strips (lengthwise and narrow like an onion),then turn and cut/turn and cut/then go diagonally. It falls apart as you are cutting but that’s ok. Then i use the fork to mash it with mayonnaise if i am eating, or vinegar if i am dieting. Sounds like it takes long, but it’s a one minute thing.June 27, 2012 1:53 pm at 1:53 pm #881049
WIY, it doesn’t sound as funny as it sounds fishy…:)June 27, 2012 2:01 pm at 2:01 pm #881050
If you dont mind making your food processor dirty for a can on tuna, put the tuna and mayo inside and it will be a great texture. I once had to mash like 12 eggs for a melave malka and I did it in the food processor, it came out really smooth.June 27, 2012 2:35 pm at 2:35 pm #881051
If you use the processor (I have when I made a huge amount), make sure to use the pulse control, otherwise it will be TOO fine. And yes, you can trhow in carrots, peppers, celery, and onion (some even add hard-boiled egg) along with the mayo, and mish it all together at one time.June 27, 2012 3:13 pm at 3:13 pm #881052June 27, 2012 6:19 pm at 6:19 pm #881053
Hi oomis! My grandmother had a wooden chopping bowl and chopper just like yours!!! We never dreamed of using it for tuna (sounds like a great idea!). My grandmother used it every Friday afternoon to chop the eggs-and-onions, and sometimes also chopped liver, for the Shabbos seuda. I still remember the thrill of standing on a little stool and helping. It is impossible to replicate the perfection of the way both these foods tasted at my grandmother’s house, without these utensils. I have been trying for years to buy such, and have been unsuccessful. The best I can come up with are wooden salad bowls that would be pulverized by my Bubby’s expert chopping. Any ideas??June 27, 2012 10:08 pm at 10:08 pm #881054
I use the small shredder blade of my food processor fot the tuna and for the eggs. With the s blade I have to be careful it shouldn’t become to blended.
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