A closeup of Martha Stewart at a public event.
The Crave-Worthy Upgrade Martha Stewart Uses For Tuna Salad

NEWS

By BUFFY NAILLON
A closeup of Martha Stewart smiling.
Apples might be the forbidden fruit in ancient literature, but for Martha Stewart, they're the not-so-fancy fruit that turns a tuna salad sandwich into something phenomenal.
Slices of tuna sandwich on a cutting board.
Stewart’s preference to cut up quarter-inch apple slices and add them to her tuna salad recipe amps up the crunch and texture factors in the sandwich.
A closeup of a bowl and slice of tuna salad beside apple skin peelings.
The sweetness of the fruit enhances the savory in the tuna by bringing in the fish's culinary opposite from a flavor standpoint, helping to balance all the flavors.
A closeup of an apple on a black background.
The sugar in the apples may even go as far as "turning on" the savory flavor, effectively making the tuna even umami-er, so to speak.
A tuna salad mix in a bowl.
Stewart's sandwich recipe also boasts a variety of sour or salty flavors, like lemon, celery, and the sourdough bread she champions for use in this dish.
A variety of beer on a table.
A cut of salmon on a stone slab.
Gordon Ramsay at a public event.

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