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How come my tuna fish never tastes as good as sandwich shops?

f
Flynn Jan 7, 2003 09:31 PM

I feel a bit silly asking but it's true; when I make tuna fish sandwiches, they just aren't as tasty. I usually buy Bumble Bee tuna in veg. oil. I drain most of the oil, mash the tuna and add a little mayo and chopped celery. It still tastes a little fishy and doesn't have a 'clean' non-tinny taste like in delis or diners.

I'm sure sandwich shoppes use the cheapest tuna. What am I doing wrong? Is there another brand I should buy?

  1. d
    DodinBouffant Jan 7, 2003 10:33 PM

    Try buying tuna packed in water, be sure to press all the water out of it, then mix with your ingredients, that's assuming you are looking for standard tuna sandwich mix fare.

    19 Replies
    1. re: DodinBouffant
      j
      JK Grence (the Cosmic Jester) Jan 8, 2003 01:13 AM

      Better still, dump the contents into a colander and break it up with your fingers into little bits- drains WAY better than squooshing the water out then breaking it up with a fork. Also, the tuna you use is quite significant- go for solid white albacore tuna. Once you try out a solid white albacore tuna salad, everything else is cat food. My favorite is Trader Joe's, but Starkist is good too (and much more expensive unless you get it at Costco).

      For seasoning the tuna salad, be sure to mix in some lemon juice, salt, and pepper before adding the mayo. For that matter, *any* ingredients you want to add should go in before the mayo. That way, you'll season the tuna instead of letting the mayonnaise absorb everything and cover up the mix of flavors.

      1. re: JK Grence (the Cosmic Jester)
        r
        rccola Jan 13, 2013 06:07 PM

        My husband is a tunaholic. He would only use TJ's until we tried Kirkland. Likes it better. Solid albacore in water.

        1. re: rccola
          Midlife Jan 14, 2013 04:03 PM

          +1 for Kirkland. One of the things Costco gets absolutely right.

          Holy whatever!!!! Do you realize how old this topic is???? 2003!!!!!!!!!!!!!

          1. re: Midlife
            r
            rccola Jan 14, 2013 08:05 PM

            Came up somewhere as newish so someone was posting. See below for posts to original poster. Proves tuna is eternally dear to some people's hearts.

            1. re: Midlife
              h
              happybaker Jan 14, 2013 08:23 PM

              Old or new, gotta give a +1 for the Kirkland albacore in water. It rocks!

              1. re: Midlife
                TraderJoe Jan 15, 2013 03:43 AM

                We used to like the Kirkland brand but like so many other Kirkland products it's really gone down in quality over the last year. Costco is now carrying "wild Planet" tuna. It's troll/line caught and it's pretty fantastic although it is more $$$. The yield is far better than you might think looking at the cans.

                1. re: TraderJoe
                  Midlife Jan 16, 2013 02:04 PM

                  Funny. I haven't noticed any change in the product. Also haven't seen Wild Planet either. Darned regional buying!!!!

                  1. re: Midlife
                    h
                    happybaker Jan 16, 2013 04:48 PM

                    I'm in LA and I haven't noticed a change in the Kirkland brand either. Still love the quality better than any of the supermarket brands.

                    1. re: Midlife
                      TraderJoe Jan 16, 2013 05:56 PM

                      The last few sleeves of the Kirkland I've bought have been fishy mush. Big change but it could just be the lot I bought from. Glad others aren't seeing the same change!

                      1. re: TraderJoe
                        r
                        rccola Jan 16, 2013 06:18 PM

                        That happened for a little while and then stopped. Richmond CA store.

                    2. re: TraderJoe
                      w
                      walker Feb 27, 2014 03:09 PM

                      Wild Planet is so excellent. I like really white, non fishy tuna and this is what I buy now. It's a bit expensive so I try to wait until it's on sale in the coupon book and then buy up.

                      I give the cats the small amt of juice that's there and they give it ***.

                  2. re: rccola
                    Cheese Boy Jan 14, 2013 08:57 PM

                    PLUS ... the Kirkland can is larger than its competitors.

                    1. re: rccola
                      bucksguy14 Jan 18, 2013 07:00 PM

                      I found Genova Tonno (solid light tuna packed in olive oil) at Costco in Warminster, Pa. $8/4 cans. I pour off about 1/2 the oil, add mayo, some Italian spice and red pepper flakes. It's terrific!!

                      1. re: bucksguy14
                        melpy Mar 5, 2013 11:11 AM

                        Karns in Boiling Springs, PA has it 1.89 per can regular price.

                        1. re: melpy
                          janie Mar 30, 2013 10:41 AM

                          Kirkland has bad chemical in their tuna, thrilled that costco is now carrying wild planet, there is absolutely no comparison to their tuna--low mercury and no tin taste--have tried every brand, the tongol that tj's used to carry was ok, but they don't have it anymore, and their albacore can vary from can to can, 1/2 the time it's covered in brown, or has the irridescent pink sheen on it that indicates it wasn't fresh when canned----the wild planet is great when you want to heat it up as well and not just for a salad.

                          Another important thing that might attract people to deli tuna is that it is so pureed no chunks at all, very smooth going on--whole foods used to have good tuna but it changed to me, the best commercial tuna I've had has been from a place in miami called Miami Juice and another nearby spot, called Epicure market..

                          Oh also, noone mentioned this, but I was taught as a kid in the south, to always add a bit of white vinegar to tuna--so, I used to use white vinegar but I switched to rice wine vinegar few years ago--sometimes red wine vinegar can be used too--but just a little bit--jewish people in the south always used miracle whip in their tuna and non jews used hellmans---I used the hains organic which is the same as tj's about--the organic mayo--

                          1. re: janie
                            coll Mar 30, 2013 11:15 AM

                            I prefer lemon juice to vinegar, myself.

                            1. re: janie
                              carolinadawg Apr 25, 2013 07:21 PM

                              All true, self-respecting Southerners, Jews and Gentiles alike, use Duke's mayo.

                              1. re: carolinadawg
                                l
                                luvcubs Nov 21, 2013 04:48 PM

                                Someone brought tuna salad at work (for sandwich day), and everyone went NUTS.... She used Duke's... that's the only thing she did differently than anyone else. It was awesome. Just the mayo, pickle relish, and Duke's.

                                1. re: luvcubs
                                  alkapal Nov 25, 2013 01:54 AM

                                  can't go wrong with duke's! and it is ironic that the cooks illustrated recipe adds sugar, and here, duke's has NO sugar, if i recall correctly). edit: yes, no sugar: http://www.dukesmayo.com/shop_online....

                  3. j
                    johanna Jan 7, 2003 10:49 PM

                    I use tuna in water as well. I also mix some fresh lemon juice with my mayo, salt and pepper. It gives it a good kick and no fishy flavor.

                    1. k
                      kenny candy Jan 8, 2003 07:07 AM

                      i know many delis add bread crumbs to the recipe.

                      2 Replies
                      1. re: kenny candy
                        m
                        Missykins Jan 8, 2003 11:27 AM

                        I used to work in a deli and would blend in cubes of white bread as a filler. Although it's the cheaper way to go, it always tasted great. They did start w/ high quality tuna though. Also, lots of black pepper and NO salt, ever. I'm not a fan of a lot stuff in my tuna salad so the olive/carrot/pepper combos don't do it for me.

                        1. re: kenny candy
                          trolley Jan 14, 2013 08:00 PM

                          the deli i worked in during high school added matzoh meal. a mix of sour cream and mayo and don't remember the rest but they all said that's what made the tuna so good.

                        2. a
                          AGM/Cape Cod Jan 8, 2003 08:01 AM

                          I always wonder about deli shop tunafish. It is totally white. I mix chopped sweet red pepper, onion, black olives and cornichons with shredded carrots and the tuna, then lemon juice and mayo. Colorful and tasty.

                          4 Replies
                          1. re: AGM/Cape Cod
                            k
                            Kaetchen Jan 8, 2003 11:44 AM

                            I'm so happy to find someone else who puts this much stuff in their tuna! I grate in carrots and celery, mince kosher pickles and dill, grind in green pepper, then add yogurt and mayo in equal quantities. It's more like a salad, but it tastes fantastic.

                            1. re: Kaetchen
                              t
                              THM Jan 10, 2003 01:49 PM

                              Try adding cubed granny smith apples too. YUM crispness.

                              THM

                              1. re: THM
                                t
                                Tigerwoman Jan 10, 2003 10:53 PM

                                OK here it is the recipe for TUNA LISA

                                white Tuna packed in water
                                Mayo
                                FInely diced celery,
                                finely diced red onion
                                Small dice of granny smith apples
                                s & P
                                optional; Add chopped walnuts

                                tastes best on Eli's Multigrain Bread which is available around NYC and also in COSTCO believe it or not!

                                another recipe that is very good is

                                tuna in oil
                                pesto
                                spiral pasta
                                extra parmesan

                                mix well - yum

                              2. re: Kaetchen
                                f
                                Florida Hound Apr 25, 2013 07:09 PM

                                I'm 10 years too late to charge Kaetchen with stealing my mother's recipe! The statute of limitations has kicked in, I am sure. But these many years later, its interesting to know Mom wasn't the only one who doctored the family's tuna sandwiches like this.

                            2. l
                              lucia Jan 8, 2003 09:30 AM

                              It could be the brand of mayo. I worked in a place that exclusively used Erewhon's mayo for tuna and they got compliments and questions all the time. Also, I think deli tuna is starchy and tasteless, but you might be lucky with your delis. In general, I don't think they use cheap tuna, but they add a lot more fillers.

                              1. s
                                SLRossi Jan 8, 2003 10:46 AM

                                Another vote for water-packed solid albacore. In addition to the mayo, celery, and S&P, I usually add small amount of green onion, mustard, and pickles.

                                1. d
                                  David Jan 8, 2003 11:05 AM

                                  I agree about draining (and wringing) the tuna really well in a colander to get rid of the excess liquid, which can be a little fishy.

                                  Oil packed tuna, I think, is the right way to go when taste really matters. Everyone is concerned about calories, but it can be drained well, and is much moister and better-tasting.

                                  Most importantly,it is impossible to duplicate a good deli tuna using lite mayonnaise. Forget about fat free altogether. A lot of delis use an extra-heavy mayonnaise that's even thicker and richer than the "real" stuff.

                                  1. m
                                    Miss Crabapple Jan 8, 2003 11:37 AM

                                    Maybe you should try another brand. Years ago I had a bunch of mushy cans from Bumble Bee and swore off it. I also read a taste test--I forget the source--where Bumble Bee did not do well. Remember the old Starkist commercials? "Sorry, Charlie, not all tunas are good enough for Starkist." Or something like that.

                                    1. w
                                      Wendy Lai Jan 8, 2003 11:59 AM

                                      Maybe it's how much mayo your are using. At home I'm more health aware and would never put as much mayo as a deli or restaurant would. Fat equals flavor.

                                      2 Replies
                                      1. re: Wendy Lai
                                        t
                                        THM Jan 10, 2003 01:54 PM

                                        I was waiting for this response. You hit the nail right on the head. Someone else mentioned in this thread "Deli tuna is so white!" well, why do you think THAT is???

                                        And it's not cause it's chunk white albacore, y'all.

                                        MUH MUH MUH MAYO.

                                        Some bodegas in NYC, it's like half and half. NASTY on the arteries. YUMMY in the tummy.

                                        THM

                                        1. re: Wendy Lai
                                          l
                                          lagatta Jan 19, 2013 06:13 AM

                                          Very much agree with this. An-overeducated and (then) underemployed immigrant friend was working at a local café and sandwich chain and described making tuna and chicken salad sandwiches - the recipe was half tuna or chicken and half mayo. No wonder they had such a rich flavour - they were oozing with fat.

                                          Friend has found a job in his profession, and would never think of putting so much mayo in a sandwich at home.

                                        2. d
                                          dixieday Jan 8, 2003 12:12 PM

                                          First, white, solid-pack albacore is a must. Skip the cheaper mushy pink stuff. Second, when I worked in a fancy deli in high school (owned by the same guy who now runs Murray's Cheese Shop in NYC), we used to gussy up the tuna with all kinds of things--finely chopped hard-boiled eggs, chopped celery, chopped pimentos (cooked peeled red-pepper strips), sour pickle relish, and yes, lotsa mayo. We also used to add a heavy sprinkling of an Accent-like, MSG flavor enhancer. I actually think a little pickle relish (the sour kind, not the sweet) is the key to deli-style tuna fish. That, and spreading the tuna on good chewy Jewish rye bread....

                                          6 Replies
                                          1. re: dixieday
                                            b
                                            Bill May 30, 2003 03:22 AM

                                            Try tuna guys tuna and it will be better than the deli shops

                                            Link: http://www.tunalovers.com

                                            1. re: Bill
                                              a
                                              AlanH May 30, 2003 08:57 AM

                                              Bill, the link you gave is for one of the distributors of Tuna Guys products. You can buy from TG directly though, for a bit less $$. See link below

                                              Link: http://www.tunaguys.net/

                                              1. re: Bill
                                                e
                                                Elle May 30, 2003 11:29 AM

                                                Sandwich shops probably load their tuna salad with mayonaise,sour cream and who knows what fillers they use.

                                              2. re: dixieday
                                                v
                                                veebee May 30, 2003 03:38 PM

                                                I used to work in a sandwich shop and people always said ours was better than anything they make at home. We used cheap chunk light tuna in water and we drained and squeezed the hell out of it. The secret ingredient is a couple of drops of sherry vinegar. Don't know why, but it works. Celery, red onion, regular mayo and pepper. Now, personally I use good tuna in oil and a squeeze of harissa from the tube. Goes great with the sherry vinegar.

                                                1. re: veebee
                                                  alkapal Jan 14, 2013 05:31 PM

                                                  that sherry vinegar ingredient is the most unusual one i've heard. but i can see how it might work well, indeed.

                                                  1. re: veebee
                                                    c
                                                    ceekskat Jan 15, 2013 10:02 AM

                                                    "squeezed the hell out of it." - just came across this thread & not having made a tuna sandwich in years, I'm now tempted to try this! Have done all the other suggestions in the past...good mayo, bit of celery, etc.

                                                2. f
                                                  flavrmeistr Jan 10, 2003 10:35 PM

                                                  Here is the perfect tuna fish sandwich recipe:

                                                  2-12 oz. cans of Bumble Bee white albacore packed in springwater; chilled, drained and pressed

                                                  1-8 oz. chilled jar of Hellmann's, Duke's or Best Brand mayonnaise

                                                  2-Claussen Zesty Garlic pickles, drained and minced

                                                  1-loaf good bakery bread, sliced (onion rye is my fave)

                                                  Mix chilled tuna, mayo and pickles in glass bowl and chill in the refrigerator covered.

                                                  Makes a loaf's worth of sandwiches. Add coarse-ground black pepper to finish each sandwich.

                                                  1. b
                                                    bezoris Jan 13, 2013 04:00 PM

                                                    Realize this is an ancient thread, but it's an issue that I became kind of consumed with figuring out (big tuna fan; wanted to replicate deli offerings, and this thread still pops up tops on Google).

                                                    As mentioned... it's essentially the mayo. You can still replicate most deli tuna without going in that - admittedly very unhealthy - direction. (Subway, for instance, uses water-based tuna, insanely flaked, squeezed totally dry.) But, if you're trying to land that unique deli tuna blend, it's all about high fat (VERY high fat) mayo.

                                                    (Please... I'm not trying to start a recipe war here, but only answer the OP's question about what exactly contributes to the unique taste of your average, cheapish tuna sub, while fully aware that there are healthier/better options.)

                                                    The closest approximation I've found is sold by Kraft, ("Black Label, Signature Mayo") formulated specifically for food service applications... not very practical for home cooking, as it comes in gallon containers (with almost 3x the eggs), but it's probably closest to what your general deli is using.

                                                    Best, Chris.

                                                    Here's a link: http://www.kraftfoodservice.com/Produ...

                                                    PS. I don't use this with any regularity... Would love to, but higher than normal cholesterol (due in large part to my crazy cheese habit) preclude widespread experimentation.

                                                    3 Replies
                                                    1. re: bezoris
                                                      alkapal Jan 14, 2013 05:33 PM

                                                      restaurant mayo (not made in house, but purchased by the gallons) is much thicker than my favorite "duke's" mayo. why is this?

                                                      1. re: alkapal
                                                        carolinadawg Jan 15, 2013 12:06 PM

                                                        More egg yolks?

                                                        1. re: carolinadawg
                                                          j
                                                          Jerseygirl111 Jun 27, 2013 11:20 PM

                                                          Yes. Extra heavy mayonaise has additional egg yolks. You can buy Ken's in Costco but it comes in a giant jar.

                                                          I always used to buy those dip mixes at craft shows but when I made it at home it never tasted as good. Finally I asked the seller and she told me about the Extra Heavy Mayo. It made all the difference.

                                                    2. p
                                                      Puffin3 Jan 13, 2013 05:02 PM

                                                      Deli's buy their 'mayo' in gallon tubs. It's 'specially' formulated for tuna and chicken sandwiches. There's MSG in pretty much every restaurant mayo for one thing.

                                                      1 Reply
                                                      1. re: Puffin3
                                                        melpy Jan 13, 2013 05:54 PM

                                                        No wonder I am always pining for restaurant mayo!

                                                      2. Jay F Jan 13, 2013 05:20 PM

                                                        I have never preferred canned tuna salad out to the stuff I make at home.

                                                        What I do:

                                                        I use more salt than most people probably would. I add very small-diced celery. I use good mayo. I make your own a lot of the time. And I like to spread dijon mustard on the bread, though yellow mustard is good, too (not Gulden's or Pommery, however).

                                                        1. j
                                                          jbsiegel Jan 13, 2013 05:46 PM

                                                          I'm totally in the minority here, but I really don't like tuna salad from a deli. I can't stand celery in my tuna salad - completely messes up the flavor. I'm OK with onions if need be, but that's it as far as add-ins go.

                                                          I use solid white packed in water. Squeeze all the water out, break up really well with a fork, and use Miracle Whip instead of mayo. I know most of you probably hate MW, but I feel it gives it more zing than the mayo. When I'm making it for the rest of the family, though, I usually use 1/2 mayo and 1/2 MW.

                                                          4 Replies
                                                          1. re: jbsiegel
                                                            b
                                                            BarbaraC28 Jan 13, 2013 06:01 PM

                                                            I have made many tuna sandwiches in my 23 years working in a deli. It goes chunk light in water. Put it in a colander an give it a quick rinse.Squeeze it until no water remains. Add salt pepper lemon juice and onion powder. Use hellmans extra heavy duty mayo. You can wrap it up and let it sit until the next day. Pour off any liquid that loosened up over night. It is good to go. If you decide to go for a spicier flavor we sometimes used a little old bay in it along with celery and dill pickle chips that had been liquidfyed in the food processor. Blend with some sweet vidalia onion with the pickle chips but finely dice the celery. It also does not need to be a fresh lemon it can be real lem reconstatuted.

                                                            1. re: jbsiegel
                                                              n
                                                              NorthEncantoGirl Jan 13, 2013 08:47 PM

                                                              I use MW as well; Kirkland tuna, onions, sweet pickle, sometimes raisins, always HB eggs.

                                                              1. re: jbsiegel
                                                                l
                                                                lagatta Jan 19, 2013 06:16 AM

                                                                Full of sugar.

                                                                1. re: jbsiegel
                                                                  greygarious Apr 29, 2013 07:11 AM

                                                                  The pizzeria on my mail route made great tuna subs. Their secret was very finely chopped lettuce (no crunch) instead of onion and celery. Tuna/lettuce/mayo/S&P doesn't sound appealing but it is. From what I could see of the lettuce, it was dark green so I assume romaine or leaf lettuce. That makes sense since iceberg would add a lot more water.

                                                                2. r
                                                                  rccola Jan 13, 2013 06:09 PM

                                                                  Add onion/onion powder or celery seed/salt. A lot of delis add Miracle Whip. Hides the fishy flavor from anything. Use some light meat tuna with the white for more flavor. Tastes better next day.

                                                                  I'm low-class. I like celery seed, pepper, onion and Vlasic sweet pickle relish.

                                                                  7 Replies
                                                                  1. re: rccola
                                                                    z
                                                                    zoey67 Jan 13, 2013 08:35 PM

                                                                    Tuna, much like anything only needs a few essential seasoning for perfection. No need to get over elaborate with too many things that will over power the real taste like capers, pesto, lemon, etc.

                                                                    You see on the travel channel and food network there is a trend to drown every thing like a hot dog or hamburger with so much crap like wasabi mayo, bbq sauce, kim chee I have no idea how can you even taste the main ingredient anymore.

                                                                    Simplicity is the way to go...1st amount of mayo at your discretion. 2nd finely chopped red onion(red only). Lastly chopped cilantro and a whole lot of freshly ground black pepper to kill the fishy taste. That's it, on toasted sour dour or rye bread and you got a one of kind sandwich. I know there are a rare few that cannot stand the smell of cilantro which is really too bad because most Mexican food and other dishes go great with cilantro. I can top it with anything, same with fresh basil.

                                                                    1. re: rccola
                                                                      coll Jan 15, 2013 03:18 AM

                                                                      If a deli here in NY used Miracle Whip, they wouldn't be around for long! Has to be Hellmanns.

                                                                      Only the cheapest of the cheap use low priced, fishy tuna; most will use Tongul while the very upscale places will spring for solid white which is twice the price.Hard to tell the difference.

                                                                      Some lemon juice is all that is needed to hide any fishy taste. Other than that, celery and black pepper is all that is needed for the general public's taste. Breadcrumbs when added are mainly to absorb the juices, and if you ever worked at a deli you'd know why!

                                                                      1. re: coll
                                                                        r
                                                                        rccola Jan 15, 2013 08:23 AM

                                                                        Maybe, but there are lots of places in the US that are not NY. I worked at a sandwich shoppe during breaks that catered to my fellow med students, construction workers, other hospital employees. Miracle Whip. I was raised to disdain it but then I didn't like mayo then, either, so I didn't eat it.

                                                                        1. re: rccola
                                                                          coll Jan 15, 2013 09:14 AM

                                                                          And in New England it's gotta be Cains: That's the extent of my experience with deli mayo. I don't get around much, and I'm old school when it comes to delicatessen, sorry if I sounded negative. When you say "a lot of delis" I was just curious where, because it's not anything I've ever seen, and I've been in the deli business for the better part of my life.

                                                                          Then again the OP was talking about sandwich shops (shoppes?) so possibly we're getting off track anyway, bringing delis into the picture.

                                                                          1. re: coll
                                                                            r
                                                                            rccola Jan 15, 2013 10:17 PM

                                                                            I worked in a shop/pe as I said. I didn't want to play the semantics game with other posters. Discussing tuna here.

                                                                            1. re: rccola
                                                                              coll Jan 16, 2013 02:37 AM

                                                                              Thought we were discussing mayo ;-)

                                                                              1. re: coll
                                                                                r
                                                                                rccola Jan 16, 2013 08:10 AM

                                                                                Only as the dressing gown for a comely chunk of tuna.

                                                                                And my shoppe made things I wouldn't eat. Like chitterlings. No mayo.

                                                                    2. Tripeler Jan 13, 2013 08:30 PM

                                                                      Put a little bit or ordinary bright yellow mustard in with the mayo to add a little "lift" to the oily flavor. If you can taste the mustard easily, you have probably added too much.

                                                                      1 Reply
                                                                      1. re: Tripeler
                                                                        alkapal Jan 14, 2013 05:36 PM

                                                                        that's the trick for a great deviled egg filling, too -- french's!

                                                                      2. TraderJoe Jan 15, 2013 03:47 AM

                                                                        "I'm sure sandwich shoppes use the cheapest tuna. What am I doing wrong?"

                                                                        It's not a matter of what you are doing but rather what they are doing and what they are very likely doing is...brace yourself...is adding Accent. Yes it is MSG and yes your tuna salad will taste better, not that I use it in mine.

                                                                        12 Replies
                                                                        1. re: TraderJoe
                                                                          coll Jan 15, 2013 04:12 AM

                                                                          I've sold tuna to hundreds of delis, and not a one ever ordered Accent!

                                                                          1. re: coll
                                                                            alkapal Jan 15, 2013 06:19 AM

                                                                            coll, other than the ventresca tuna i've had from the fancy food store, the very best tuna i've had is on a salad bar -- at joe's pizza and pasta in arlington, virginia. it is not white, but firm and flaky, not mushy at all, having a medium color, and nice, clean tuna flavor with depth. i'm sure they use a lot of it…just on the salad bar. i know it is ridiculous to expect that you might know what it is, and how i could get some? (i know, ridiciulous. i could ask them, but they're not that friendly). (if i did get a large container, could i freeze the tuna?).

                                                                            1. re: alkapal
                                                                              coll Jan 15, 2013 06:24 AM

                                                                              Bet it's tongul! You can get it in the grocery store, but it's not a normal brand, it's imported, and they have it in normal size cans. You could probably freeze the meat itself if you found the 66z size that restaurants buy, but me, I'd just make a tub full and eat it for a few days! Maybe throw together a tuna casserole or two. If I shared with the cats, it would probably work out fine.

                                                                              1. re: coll
                                                                                alkapal Jan 15, 2013 06:51 AM

                                                                                i'll sniff around to find some. thanks! any brands you recommend?

                                                                                1. re: alkapal
                                                                                  coll Jan 15, 2013 07:21 AM

                                                                                  Ruby was the brand we used to sell and it was the one everyone preferred, but in the dead of summer it would be unavailable for a month or two for whatever reason. However it's the species as much as the brand that makes it different.

                                                                            2. re: coll
                                                                              TraderJoe Jan 16, 2013 04:25 AM

                                                                              "I've sold tuna to hundreds of delis, and not a one ever ordered Accent!"

                                                                              I'm not surprised. A small bottle from the store goes a long ways and not every one wants their sales rep telling the competition what they are doing.

                                                                              1. re: TraderJoe
                                                                                coll Jan 16, 2013 05:02 AM

                                                                                I spent most of my working day in kitchens taking orders so had a pretty good view of everything my customers used, whether bought from me, the grocery store, a competitor or Restaurant Depot/Costco. Possibly my favorite part of the job, since most chefs were actually very open to sharing their tips and secrets. Accent never came up, I would have gotten a question about it at some point. Now, of course I knew the salesmen of my competitors but our conversations when we met up on the road did not involve either of us spilling my guts about product! We had better things to gossip about.

                                                                                Accent never entered the equation for me, and that includes four years as a deli cook. To "brighten up" tuna, I can't imagine using anything rather than lemon juice. But I didn't sell cheap stinky tuna very often, except to daycare and jails. I'm not saying no one does it, just that it's not common in my experience. I'm not convinced that's the "secret".

                                                                                1. re: coll
                                                                                  TraderJoe Jan 16, 2013 06:05 AM

                                                                                  "spent most of my working day in kitchens taking orders so had a pretty good view of everything my customers used, whether bought from me, the grocery store, a competitor or Restaurant Depot/Costco"

                                                                                  That's exactly why most Chef's like myself don't let sales people in the kitchen. While I'm sure you didn't share with your sales competition it's mighty common for a sales rep to take what they see in one kitchen and use it as a selling point to the next Chef on their route. I once spent a lot of time and $$ trying every bacon a particular vendor sold only to see the same product on every other hotel menu in the area within a few months thanks to my sales rep.
                                                                                  I'm sure not every one used Accent but at least one other poster did up-thread in a professional setting. I've seen some very high end Chefs do the same. IMO That's the real beauty of this business. No one can ever know it all and there's always something more to learn. Regional differences come to in to play as well. Here it's Hellmans for sure. In much of the South that mayo dog just don't hunt.

                                                                                  1. re: TraderJoe
                                                                                    coll Jan 16, 2013 08:08 AM

                                                                                    That's what I love about Chowhound, I know all about my area but I have learned how different it is from everywhere else too.

                                                                                  2. re: coll
                                                                                    r
                                                                                    rccola Jan 16, 2013 08:12 AM

                                                                                    Salesman and restaurant-chef daughter stories, please!

                                                                                    1. re: rccola
                                                                                      coll Jan 16, 2013 08:19 AM

                                                                                      I got a million of them, I should write a (funny) book!

                                                                                      1. re: coll
                                                                                        r
                                                                                        rccola Jan 16, 2013 08:36 AM

                                                                                        Instead of "you'll have to sleep with my daughter" they involve eating?

                                                                            3. r
                                                                              Reston Jan 15, 2013 10:10 AM

                                                                              I add dill relish (not sweet) and celery. I always use albacore.

                                                                              1. mamachef Jan 16, 2013 08:51 AM

                                                                                I haven't read this through, but my suspicion is that it has to do with the quantity it's made in and the products used to make it. At a deli, it's likely they're using foodservice items like mayonnaise, to achieve their desired end. (whoot! Tuna Salad!) I've run into things like this now and again, making a salsa recipe given to me by the owner of a local restaurant. I followed the recipe and ratios to a T, and also of course the knife-work directions, and the result just wasn't the same. It tasted like the Ghost of Salsas Past. And all I can think is that they left out an ingredient, or that the robot coupe they used heats more or less than mine, duriing using.
                                                                                So - it can be products or technique or that which is totally beyond your control. One thing that may help is in REALLY draining liquids - that tuna should be as dry as you can make it. Then, instead of mixing it, try just folding the mayonnaise in very carefully, so it doesn't break. That way it won't combine with any tuna liquid and thin out - that milky, fishy liquid at the bottom of the bowl isn't appetizing, is it? Also add a squeeze of lemon - helps flavor.

                                                                                2 Replies
                                                                                1. re: mamachef
                                                                                  coll Jan 16, 2013 09:16 AM

                                                                                  Squishing out the water is key, I think. And a little can wouldn't have the same ratio of tuna to water, so maybe that's part of it. I used to sit there for quite awhile, squishing every drop of liquid into a garbage receptacle, and thinking maybe I should save it and sell containers of it as a cat treat? And other random thoughts.....

                                                                                  1. re: coll
                                                                                    TraderJoe Jan 16, 2013 09:39 AM

                                                                                    "Squishing out the water is key"

                                                                                    +1. Wring the living schneickies out of it!

                                                                                2. dave_c Jan 16, 2013 01:26 PM

                                                                                  I think the answer is the mayo. There tuna and the other ingredients is pretty much the same as what we use at home. It's just a larger tin.

                                                                                  Sandwich shops typically use heavy duty mayo which is thicker and richer than the stuff we use at home.

                                                                                  1. Sandwich_Sister Jan 16, 2013 03:17 PM

                                                                                    Depends on the sandwich shop you go to. I've worked for a few and I have to agree with the above about being packed in water and making sure you get the water out of the tuna and flake the tuna.

                                                                                    The place I worked for used 1 pack of chunk light and 1 pack of white albacore. Two reasons for this, 1. to keep cost down and 2. Albacore tuna is a bit dryer and the chunk light helps with that.

                                                                                    Drain the tuna in a colander then flake it to separate large chunks.

                                                                                    Use a plain but quality Mayo. They use a lot of mayo so that it's pretty creamy. This place cut up celery and added it in. Salt and pepper and some oregano.

                                                                                    Also you might be getting the tinny taste from the cans. The place I worked at used the pouches. You can buy them at the grocery store now.

                                                                                    Try that.

                                                                                    1. c
                                                                                      cantkick Jan 16, 2013 03:26 PM

                                                                                      I always add some pickle relish. It makes a big difference. Just don't overdo it. I also toss in some hard boiled egg.

                                                                                      1 Reply
                                                                                      1. re: cantkick
                                                                                        r
                                                                                        rccola Jan 16, 2013 06:19 PM

                                                                                        Add celery seed and small shell macaroni. The ONLY food I can't stay away from.

                                                                                      2. k
                                                                                        kyrn80 Feb 20, 2013 07:50 PM

                                                                                        Sorry to disappoint, but my tuna salad tastes better than any I've had from a deli or shop. I use:
                                                                                        Albarcore Tuna packed in water. Drained and rinsed in a fine mesh collander.

                                                                                        Hellman's Mayo - however creamy you want it

                                                                                        A tiny squirt of yellow mustard

                                                                                        dried minced onions flakes (trust me on this) - maybe a half a teaspoon per can of tuna

                                                                                        dill - dried, about 1/4 teaspoon

                                                                                        season salt and black pepper

                                                                                        sweet pickle relish

                                                                                        1/2 stalk of celery, finely diced

                                                                                        1 Reply
                                                                                        1. re: kyrn80
                                                                                          m
                                                                                          mariars Jul 2, 2013 07:22 PM

                                                                                          Dried onion flakes is very good in tuna! That's how my Grandma makes it, and it's great!

                                                                                        2. Crockett67 Mar 5, 2013 11:31 AM

                                                                                          Ironically, all this talk of tuna salad has me craving macaroni salad.

                                                                                          Hellmann's
                                                                                          Tuna
                                                                                          Elbow Macaroni cooked firm
                                                                                          Fine dice carrots & onions
                                                                                          Salt & Pepper to taste
                                                                                          Little milk 1-2 hours later because those noodles drink up the sauce.

                                                                                          1. c
                                                                                            chefirish Mar 8, 2013 06:01 AM

                                                                                            Puree the celery (by its self & don't be afraid to add too much) into a smooth mix & add it to your tuna along w/S&P. I use tuna packed in H2O and also add fresh chives, squeeze of lemon juice & mayo.Yummmmm!

                                                                                            1. r
                                                                                              rccola Mar 8, 2013 08:43 AM

                                                                                              I'm just wondering (and maybe somebody said this): could it be that the sandwich shops make their tuna in quantity in the early am and it blends by the time lunch rolls around whereas most of us make it at lunchtime and immediately serve?

                                                                                              1 Reply
                                                                                              1. re: rccola
                                                                                                melpy Nov 19, 2013 11:44 AM

                                                                                                I rarely serve immediately and when I do it doesn't taste the same.

                                                                                                I make sandwiches for work ing the morning. You can definitely make several cans at once and keep it in the fridge. We used to do it all the time.

                                                                                              2. grampart Mar 30, 2013 10:54 AM

                                                                                                Solid white albacore, minced sweet onion, fine dice celery, a squeeze of fresh lemon juice, Hellman's mayo, and make it a few hours before serving. NO pickles/relish, and NEVER use Miracle Whip (I am a fan of MW on BLT's and tomato sandwiches, though). Of course, great bread makes any sandwich better.

                                                                                                3 Replies
                                                                                                1. re: grampart
                                                                                                  coll Mar 30, 2013 11:13 AM

                                                                                                  No onions, please! I hate when shops sneak it in there, it really doesn't belong. Just celery. If you like onion, ask for a slice added.

                                                                                                  1. re: coll
                                                                                                    grampart Mar 30, 2013 11:22 AM

                                                                                                    That's how I feel about pickle relish. It just doesn't belong. In truth, I don't really need the onion or the celery. The tuna is the star.

                                                                                                    1. re: grampart
                                                                                                      coll Mar 30, 2013 11:23 AM

                                                                                                      Yes, the tuna is the star for sure. Less is better, in this case.

                                                                                                2. Midlife Apr 25, 2013 11:53 PM

                                                                                                  The other day I was at our local Sprouts market and realized I needed an on-the-go quick lunch, so I picked up a tuna wrap from their deli case. I don't know if the wraps they make to order are different but I was really surprised at how plain and bland this thing was. Basically just white albacore, lettuce and sprouts (of course). I'm not sure they even used mayo, though they must have used something as a binder.

                                                                                                  Very curious, but maybe not all that odd for a market that specializes in natural and organic foods.

                                                                                                  1. s
                                                                                                    sisterfunkhaus Apr 28, 2013 08:06 PM

                                                                                                    I would get tuna packed in water. I would also consider adding a bit of sour pickle relish.

                                                                                                    1. u
                                                                                                      Uncuoco Jun 27, 2013 05:22 AM

                                                                                                      Here's the trick, ok? I know most people won't believe me, but try it for yourself. If you do it right, you will know how shops do it.

                                                                                                      It's not the brand of tuna, it's not because the mayo is thicker. (In most cases, it's way thinner than hellmans.). The tuna is not rinsed, there's no fancy trick involved. It's something that saves money, simple as that. But I must admit i like the tuna better this way.

                                                                                                      K......sandwich shops use tuna in water. They open these cans and pour the ENTIRE contents in a mixing bowl....tuan AND water. Plain dried breadcrumbs are mixed in......just enough to soak in the water.. Now add mayo and seasoning. You now need MORE mayo than before..and the yield from that can is about 1/3 more....lower food cost. However, because of the added crumbs, you put in more mayo, making the tuna much creamier and less fishy. The crumbs soak up the water and after the mayo is mixed in and allowed to sit for a short time....you can't tell the crumbs are in there.

                                                                                                      I know, I know..I thought NO WAY when I was told, but, once you get the amounts right, it's pretty damn good. Not everyone likes it....you see the posts of people who say they like their homemade tuna better. But try it and see.

                                                                                                      7 Replies
                                                                                                      1. re: Uncuoco
                                                                                                        coll Jun 27, 2013 06:02 AM

                                                                                                        Some places do this, but not all delis, by any means. These are usually the same places that cheap out and don't use Hellmans either. Not saying it's a bad tasting sandwich, but still.

                                                                                                        1. re: coll
                                                                                                          u
                                                                                                          Uncuoco Jun 27, 2013 09:56 PM

                                                                                                          You're absolutely right, coll.....I've worked in places that DO NOT do this......and you are right again, they were always high end delis that got big money for their tuna....poached their own tuna, used hellmans, etc . This way of doing tuna was almost exclusively a DINER method.

                                                                                                          1. re: Uncuoco
                                                                                                            coll Jun 28, 2013 04:18 AM

                                                                                                            Oh that explains it. I do know seafood restaurants that use bread crumbs (usually Panko) in all their seafood salads, especially lobster and crab. Mainly to keep the water content from building up, although stretching the fish portion is a nice secondary result.

                                                                                                        2. re: Uncuoco
                                                                                                          g
                                                                                                          gfr1111 Jun 27, 2013 06:56 AM

                                                                                                          Uncuoco, that's a great tip. I would never have guessed it in a million years. I love it when I read tips like this from Chowhound. Thanks.

                                                                                                          1. re: gfr1111
                                                                                                            carolinadawg Jun 27, 2013 07:17 AM

                                                                                                            While that may be a great tip (I've never tried it)that same tip was posted on this thread by "kennycandy" more than 10 years ago...

                                                                                                            http://chowhound.chow.com/topics/2914...

                                                                                                            1. re: carolinadawg
                                                                                                              u
                                                                                                              Uncuoco Jun 27, 2013 09:50 PM

                                                                                                              Yep.....I love antiques........

                                                                                                            2. re: gfr1111
                                                                                                              u
                                                                                                              Uncuoco Jun 27, 2013 09:51 PM

                                                                                                              You're welcome Gfr......very kind of you

                                                                                                          2. t
                                                                                                            TunaSandwich Jun 30, 2013 03:10 PM

                                                                                                            Keep it simple, cheap, quick and easy. First use Bumblebee tuna in water(Not oil, YUCK!). Than add Hellman's REAL mayonnaise(Think subways which is really white so use lots of mayonnaise).

                                                                                                            From there you can add some garlic powder and onion powder or you could use the "real" deal(I use cheap 50c powders from Walmart). Let this sit for at least 30 minutes. I also like to add hard boiled eggs and shredded cheese. Put that on your favorite type of bread and add lettuce if on hand.

                                                                                                            Or you could just add avocados to the tuna, mix them together and let it sit for at least 30 minutes to an hour.
                                                                                                            *you can also add the garlic powder and onion powder if wanted.

                                                                                                            **The trick for me, I got rid of the mustard and now my tuna sandwiches ALWAYS! come out the best for my taste buds.

                                                                                                            ***I also like to substitute the bread sometimes for Ritz crackers.

                                                                                                            ****Sometimes I also add a little bit of parmesan cheese, the powdered stuff with a green label. A little goes a long way.

                                                                                                            1. b
                                                                                                              bezoris Jul 1, 2013 10:16 AM

                                                                                                              I'm a believer in commercial mayo being the key (high-fat, high bind from more yolks), along with low water content tuna and extreme flaking...

                                                                                                              I chimed in below about the benefits of Kraft Black Label mayo, but wanted to throw in a note about my new go-to sub tuna (at least here on the east coast): "Chicken of the Sea 'No Drain' Solid Light."

                                                                                                              Yeah, I know what you're thinking, and it is generally a cheap line (I still love Genova and would live on Ventresca if I could afford it), but this stuff rocks for basic deli-style tuna salad... it's light, flakey, nice water content (but not too much) and tastes very clean IMO. Makes a great fresh mix that comes close to approximating some of my favorite deli offerings...

                                                                                                              Somewhat off topic, but a few folks asked about this: MSG/Accent is not bad for you, per se; it's a non-essential amino acid (glutamatic) bound to sodium that was originally derived from kelp (how's that for a green food).

                                                                                                              That being said, it's often used to impart the taste of "savoriness" (umami - think meat, potatoes, mushrooms, anchovies, chicken soup) to sub-standard ingredients... low-grade meats, old vegetables (though, when used correctly, it can also reduce/replace sodium content by up to 40%). I can't think of any reason that it would wind up in a tuna salad, though, assuming it's not two weeks old. With good, fresh ingredients you should never need it...

                                                                                                              If you want to play around with the flavor profile, try some "porcini powder" or something like that (widely available, amazon, etc).

                                                                                                              1 Reply
                                                                                                              1. re: bezoris
                                                                                                                t
                                                                                                                tunersub Apr 7, 2014 12:38 PM

                                                                                                                arrg. I had to register because I wanted to give your post a + one. nice post. #trytocookthis :) pic is my sisters fresh tuna and bread roll topped with onion. so good.

                                                                                                                 
                                                                                                              2. p
                                                                                                                Puffin3 Nov 20, 2013 05:46 AM

                                                                                                                You're probably not using enough MSG. LOL

                                                                                                                1. Bada Bing Nov 20, 2013 06:41 PM

                                                                                                                  I see this is an old original post now revived. Presently, I think Bumble Bee tuna is no good as a brand, except perhaps some "premium" line they might offer, which I haven't tried. But also, tuna seems to be now like olive oils: they vary from year to year as regards brands.

                                                                                                                  Cooks Illustrated did some story a few years back where they food-processed about half of the tuna with the mayo and other items and then left another portion more chunky. That seems worth trying.

                                                                                                                  For my part, I think the issue is one of balancing seasoning (salt), fat (mayo and oils), and textural extras like celery and onion and relishes and parsley and the like. You just have to experiment. Draining in a colander is a great idea. Giving it real time to settle and meld is also good.

                                                                                                                  As to brands, I currently prefer Wild Planet (available at Target here), not only because they use line-caught, eco-friendly tuna, but because they pack the tuna only in its own juices (or, in some lines, with oil). It costs a bit more, but in actual yield, it is not much more costly than those mushy water-packed economy brands.

                                                                                                                  1 Reply
                                                                                                                  1. re: Bada Bing
                                                                                                                    l
                                                                                                                    luvcubs Nov 21, 2013 05:00 PM

                                                                                                                    I like Cooks Illustrated's tuna.... They added olive oil heated with sugar and onion to the usual suspects (well-drained tuna, mayo, celery, pickle relish, mayo).....

                                                                                                                  2. EWSflash Nov 20, 2013 06:49 PM

                                                                                                                    Tuna in oil is vastly better than water-packed, so you're okay there, I think it's the addition of a lot of salt, maybe MSG, and some proprietary spice blends that restaurants use.
                                                                                                                    Also, this is my thing, a salad that somebody else makes is always infintely better than one I make myself. The surprise factor? I have no idea.

                                                                                                                    2 Replies
                                                                                                                    1. re: EWSflash
                                                                                                                      DoobieWah Nov 21, 2013 08:48 AM

                                                                                                                      That's funny because a twenty year running gag with my lunch friends is that whenever a waiter or chef asks us how the food is, my stock answer is "It's pretty good...but not as good as mine".

                                                                                                                      Occasionally, "Almost as good as mine", and three or four times in the past twenty years: "Even better than mine!".

                                                                                                                      1. re: EWSflash
                                                                                                                        k
                                                                                                                        kcshigekawa Nov 21, 2013 11:52 AM

                                                                                                                        "a salad that somebody else makes is always infintely better than one I make myself."

                                                                                                                        Absolutely. And for some reason, it applies more to salads (at least for me) than other things. Very odd.

                                                                                                                      2. w
                                                                                                                        wrx7m Feb 26, 2014 01:30 PM

                                                                                                                        Looking for a particular brand of tuna salad. Anyone know which one this could be?

                                                                                                                        I used to work in a bagel shop in the late 90s in SoCal and we used to make all sorts of sandwiches. My favorite was the tuna salad. We had a couple of different companies delivering our food but the tuna salad was always the same.

                                                                                                                        It came in a fairly large beige/brown tub, much like the typical country crock butter and it had red writing on it. I can't for the life of me remember the name of it. I have scoured the internet but can't find anything that resembles it. Does anyone know what it could be?

                                                                                                                        Thanks!

                                                                                                                        2 Replies
                                                                                                                        1. re: wrx7m
                                                                                                                          alkapal Feb 27, 2014 04:32 AM

                                                                                                                          call the bagel shop!

                                                                                                                          1. re: alkapal
                                                                                                                            w
                                                                                                                            wrx7m Feb 27, 2014 01:15 PM

                                                                                                                            I would have if it still existed...

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