What is the best practice when making cold salads, such as tuna salad?

Pre-chilling the ingredients is considered the best practice when making cold salads like tuna salad. This is important because keeping food at safe temperatures can significantly reduce the risk of bacterial growth. By ensuring that all ingredients are cold before mixing, you help maintain the overall temperature of the dish, which is essential for food safety.

Cold salads are typically served at temperatures below 40°F (4°C), and starting with pre-chilled ingredients helps achieve this. It also enhances the freshness and crispness of the components, improving the overall texture and taste of the salad. Room temperature ingredients can allow the salad to warm up too much, compromising both safety and quality. Adding ice may dilute the flavor of the salad and does not effectively stabilize temperature. Mixing quickly doesn't address the initial temperature of the ingredients, which is critical for food safety and enjoyment.