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Jan 10, 2007 01:51 PM

any secrets to a great tuna fish sandwich?

even to the extent of mixing (preparing) the tuna or ingredients used or bread preparation and even type of tuna used. thank you

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  1. Yeah. NO mayo.

    I make my tuna sammies straight-up with olive oil-packed ventresca tuna. Simple and delicious.

    If you must have a "lubricant," I much prefer a dollap of sour cream over nasty store-bought mayo.

    I also like mixing cheap tuna with a bit of hummas occasionally.

    17 Replies
    1. re: Bostonbob3

      Here's a link where you can purchase that Tre Torri ventresca tuna I mentioned above. (REALLY expensive, really worth it.):

      1. re: Bostonbob3

        I'm still reeling after clicking on your link. . . 45 bucks for a tin of tuna. I'm gonna go out on a limb here, No way is it THAT good. We're almost talking foie gras territory here.

        1. re: Bostonbob3

          YA GOTT'A BE KIDDI'N !!!! I don't love my Taste Buds that much !!!!

          1. re: Bostonbob3

            Gotta have that "lubricant"!
            You have got to buy some quality fish, not some swimming chicken, or ground up mermaid. It all comes down to the tuna.
            Olive oil definitely adds allot to any tuna sandwich, so if you've got some, try a splash of that. I like to buy my tuna already soaking in the olive oil, for it absorbs all fishy sensations and adds an excellent flavor.
            I am not at all a mayo fan, however after I drain all excess oil from the fish, I do add a couple of dollops of wasabi mayonnaise. This acts as an wonderful lube, and contributes a marvelous taste incomparable to that of regular mayonnaise.
            I have yet to experience the taste of a 45$ can, however I recommend this wild caught, dolphin safe, all natural, soaked in olive oil, solid light tuna, tonno, by genova. Wild caught tuna is generally less fatty, and contains more omega three do to the tuna's ability to maximize its insanely high metabolism.

            1. re: oooobarracuda

              Great suggestions. Just one query: isn't all tune wild-caught?

              1. re: Bada Bing

                I think you're right - no one farms tuna, so by definition it's all wild-caught. But don't expect an answer form oooobarracuda, that was his/her only-ever post and it was posted almost two years ago.

                1. re: BobB

                  I was talking to someone tonite and they said tuna is netted and raised in pens. not ranched but there was a word for it I can't remember. Don't know if that tuna goes into cans or not. you've heard of the $100,000 sushi tunas?

                  1. re: divadmas

                    (i wonder if they massage the tuna as it grows?). ;-).

                    1. re: alkapal

                      I'll be darned - I just looked up tuna farming (or ranching, as it is alternatively called) and yes, it does seem to be done, though not on a huge scale. And apparently not for canning - the types of tuna that are canned are quite prevalent in the wild, the ones that get farmed seem to be the more endangered ones (like bluefin) used mainly for sushi.

                      1. re: BobB

                        Farmed bluefin--I'm amazed. Those things are huge--or at least they can get that way.

                    1. re: Puffin3

                      I know - see my other post just below that one.

                2. re: oooobarracuda

                  I see this is old but revived. I recently had the Genova olive-oil packed tuna and think it's great. I found one brand in the grocery for about $2. I don't drain that deliciousness at all. No way. It all goes into a bowl. Thanks to someone at Molinari's Deli in SF, I add a small amounted of minced red onion, some capers, s&p and chopped cilantro. I would never desecrate this kind of tuna with mayo or those kinds of things. I save that for the "other" kind. No, it's not cheap but compared to $45 I guess it is.

              2. re: Bostonbob3

                Sour cream, yogurt or mustard+wasabi top my list, though the hummus is definitely a winner with cheap flaked tuna though. Hate the mayo!

                1. re: Bostonbob3

                  Upon a time I'd have considered trying this for the hell of it.

                  Funny how times have changed in three and a half short (long?) years.

                  1. re: shanagain

                    And now you wouldn't because...why? Ventresca's too expensive?

                    1. re: BobB

                      Heh, yes. The economy has changed a little bit since then. (That would've been, more or less, the last time we saw even a cost of living increase in salary around here.)

                2. Homemade mayo, fresh dill, chopped egg, tiny diced celery, and dijon mustard on a toasted roll. Or, a little chutney, curry powder, and a dab of yogurt.

                  1. I love a tuna sandwich. If I'm going for a lo-cal version, I'll use lo-fat yogurt instead of mayo. Don't use tons of mayo either, just enough to moisten. My fav things to put in the tuna mix are:
                    great tuna, if possible packed in oil, lots more flavor
                    grated onion
                    diced red pepper and celery
                    chopped sweet pickles
                    mayo mixed with a little half and half
                    salt and lots of pepper
                    a squeeze of fresh lemon juice.
                    I'll make this when I have time. If in a rush/lo-cal, I'll just use tuna and yogurt.

                    1. celery salt. Makes a world of difference.

                      7 Replies
                      1. re: emmie

                        I totally agree! my husband swears by dill but celery salt takes it to a new level- and doesn't leave the dill after-taste.

                        1. re: lhb78

                          do you also add minced celery, or is the celery salt in lieu of celery?

                        2. re: emmie

                          I use celery seed ground in the spice (coffee) grinder to avoid the extra salt.

                          1. re: toodie jane

                            That's how my mom always made tuna salad although she didn't grind the seeds (this was back in the 60s--I doubt anyone did then), but it gives the sandwich a wonderful flavor. Fresh rye bread doesn't hurt either. :-)

                            1. re: emmie

                              Thanks so much for the tip! I have been making tuna for years as a lack-luster lunch if I was low on cash or low on time. I used this tip as well as several others on this thread and made the BEST tuna salad I have ever eaten. I only had a can of tuna in water (always been afraid of the dumb right!?) so i drain the tuna and poured a little olive oil on it. Then I added 1 tbs spicy mustard, 3tbs. mayo, a chopped boiled egg, some grated carrot, chopped onion, celery, and green pepper and for spices I put in S& P, a little dill seed, and some celery seed grounds. I actually looked forward to eating my lunch and I am going to eat the rest tmrw afternoon on toasted pumpernickle bread with melted chedder and bacon on top! Thanks!

                              1. re: cookieluvntasha

                                Often times, the tuna will taste even better the following day.
                                You can look forward to leftovers (if there are any).

                            2. What I add:
                              a squeeze of fresh lemon juice
                              either chopped dill pickle, or sweet pickle relish
                              fresh ground black pepper
                              dash of salt
                              a little minced onion
                              a little minced celery

                              and of course mayo

                              I also rinse the tuna in a collander, and squeeze out the excess water with my hands.

                              1 Reply
                              1. re: swsidejim

                                Fresh lemon juice - I'm drowning in lemons right now and that seems just the right touch! Thank you SWSideJim!