358876 Wed Jan 10 14:51:20 -0800 2007 233 31 Home Cooking 0 2172757 even to the extent of mixing (preparing) the tuna or ingredients used or bread preparation and even type of tuna used. thank you Wed Jan 10 14:51:20 -0800 2007 39771 SILVER 1 2172773 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. Wed Jan 10 14:56:14 -0800 2007 2172757 16490 Bostonbob3 2 2177297 Here's a link where you can purchase that Tre Torri ventresca tuna I mentioned above. (REALLY expensive, really worth it.): http://www.gustiamo.com/cgi-bin/front_end/prodotto?id=23 Thu Jan 11 16:20:32 -0800 2007 2172773 16490 Bostonbob3 3 2280668 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. Sat Feb 10 20:36:07 -0800 2007 2177297 61592 cafesimile 3 3405793 YA GOTT'A BE KIDDI'N !!!! I don't love my Taste Buds that much !!!! Sun Feb 17 03:55:59 -0800 2008 2177297 65993 Lisbet 3 3739691 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. Sun Jun 01 15:08:52 -0700 2008 2177297 197053 oooobarracuda 2 4669869 Sour cream, yogurt or mustard+wasabi top my list, though the hummus is definitely a winner with cheap flaked tuna though. Hate the mayo! Sat May 09 19:39:48 -0700 2009 2172773 171920 jo_jo_ba 1 2172779 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. Wed Jan 10 14:57:49 -0800 2007 2172757 12023 Hungry Celeste 1 2172808 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 eggs chopped sweet pickles capers 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. Wed Jan 10 15:04:24 -0800 2007 2172757 15697 jackie de 1 2172813 celery salt. Makes a world of difference. Wed Jan 10 15:05:50 -0800 2007 2172757 22039 emmie 2 3317782 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. Mon Jan 21 14:00:56 -0800 2008 2172813 139194 lhb78 3 3322294 do you also add minced celery, or is the celery salt in lieu of celery? Tue Jan 22 17:21:30 -0800 2008 3317782 105717 alkapal 2 3325949 I use celery seed ground in the spice (coffee) grinder to avoid the extra salt. Wed Jan 23 16:36:39 -0800 2008 2172813 11234 toodie jane 3 3657185 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. :-) Mon May 05 07:25:08 -0700 2008 3325949 178560 SharaMcG 2 4962687 I add celery seeds as well. Thu Aug 20 10:40:56 -0700 2009 2172813 1086258 jchamberlain 2 4965816 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 oil...so 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! Fri Aug 21 10:46:59 -0700 2009 2172813 729068 cookieluvntasha 3 4965895 Often times, the tuna will taste even better the following day. You can look forward to leftovers (if there are any). Fri Aug 21 11:10:35 -0700 2009 4965816 10609 Cheese Boy 1 2172877 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. Wed Jan 10 15:19:35 -0800 2007 2172757 26725 swsidejim 1 2172896 I like mixing a can of tuna with a can of inexpensive crabmeat with a little mayo, lemon juice, and celery. Wed Jan 10 15:24:03 -0800 2007 2172757 11222 Infomaniac 1 2172903 any of the above plus either water chesnuts or jicama. Wed Jan 10 15:26:11 -0800 2007 2172757 30158 amkirkland 2 3119951 I like to sometimes make an Asian tuna salad with lime juice, sesame oil, a little chili sauce, and cilantro. Adding the water chestnuts would be a great addition, thanks. Tue Nov 13 05:22:17 -0800 2007 2172903 138415 Dave O 1 2172908 Bring out the Hellman's. I am using low sodium tuna and I find the taste much cleaner. I also take a little finely diced carrot, celery and maybe just a smidgen of shallot. Toasting the bread is important, no matter what the quality. Then I like to place a couple of jarred sweet peppers in vinegar on the 'wich. Wed Jan 10 15:26:56 -0800 2007 2172757 11290 jfood 1 2172954 Gotta use Geisha solid white to start, I love hellmans, I like a crunch like celery and red onion but lately to add a little sweet and crunch - this is awesome - SWEET WHITE CORN!!! Ymmmy!!! Shredded carrots (just a few are nice too) Wed Jan 10 15:34:33 -0800 2007 2172757 49588 lexpatti 1 2172956 Tuna, mayo, a little yellow or djion mustard, diced celery, a little onion powder and a touch of soy sauce. Or even better...tuna, mayo, wasabi powder (or paste) to taste and some crushed pineapple... Wed Jan 10 15:36:03 -0800 2007 2172757 59490 scrapcatb 1 2172964 Two things I like... First, I couldn't agree more with Emmie---- celery salt really makes a big difference. And second, I love my tuna salad on raisin toast. The combination of the sweet and the savory really works well for me. Uncle Ira Wed Jan 10 15:37:33 -0800 2007 2172757 14832 Uncle Ira 1 2173027 Capers!, finely chopped red pepper & celery, mayo, (maybe a tiny squeeze of lime) Wed Jan 10 15:53:01 -0800 2007 2172757 20128 morebubbles 1 2173042 does anyone make her tuna in the food processor? Wed Jan 10 15:57:15 -0800 2007 2172757 12724 eLizard 2 2173376 Oh, no...too pasty. I like it chunky, not all spready. Wed Jan 10 17:09:24 -0800 2007 2173042 12023 Hungry Celeste 2 2177361 My mother used to make it in the food processor. With plenty of Hellman's and a hard boiled egg or 2 thrown in. I love it that way... Thu Jan 11 16:33:21 -0800 2007 2173042 10205 valerie 3 2177988 Why not throw in the bread too. And the potato chips and your favorite beverage. Just whip it all up and drink your lunch. <grin> --Puzzler Thu Jan 11 18:40:48 -0800 2007 2177361 53946 puzzler 4 2281045 HAAHAHAHAHHAAHAHAHAHHAHHAAHAHAHHAHAHAHAHAHAHAHHAAH Best post ever. Sun Feb 11 03:07:24 -0800 2007 2177988 58044 eezerik 5 3656193 It is funny. Click below and see something like that done. I like my fresh Albacore baked, forked into big chuncks and then mixed with mayo, diced dill pickles, celery, red/purple onions and served on quality white bread with lettuce and tomato with more mayo. SNL -- select the vedio "BASSOMATIC" on the page below http://www.nbc.com/Saturday_Night_Live/exclusives/Commercial_Parodies/ Sun May 04 18:18:43 -0700 2008 2281045 90917 JeetJet 6 3657004 bless you jeetjet for that link!!!!! "mmm, that's good bass"! i love "taco town"parody, too. Mon May 05 06:19:11 -0700 2008 3656193 105717 alkapal 4 3922018 Puzzler you made me laugh very hard. Fri Aug 01 10:01:49 -0700 2008 2177988 28638 phantomdoc 2 3302947 I do....I LOVE my tuna salad and for years have put 3 or 4 cans (Geisha packed in water - drained) in the food processor. I love the consistency. I also put in chopped, egg whites, green onion, celerey, pickel relish, bread and butter pickels, low fat mayo, djion mustard, white pepper, celery salt, garlic powder, dehydrated onion and Lawrys seasoning salt...it is not a very moist salad, it just holds together. Wed Jan 16 17:12:21 -0800 2008 2173042 13378 yummyinmytummy 2 3658776 I am lazy during the work week and I make my tuna in the food processor. I have the big Kitchen Aid 12 cup one and I put shallots, celery, carrots and pickles in it and chop it up and then pulse the tuna and hellmans for a really short time. It turns out alot like Whole Foods if you ever had theirs and it is so easy and quick. Mon May 05 13:43:04 -0700 2008 2173042 133624 LowerGwyneddGirl 2 4755486 I chop up all my ingredients in the food processor cause I love adding lots of different veggies etc. I find that it really helps with time management, especially with 3 little ones at tow. Although I just pulse it so it does not get pasty. Some different things I like to add are: onions, sweet maui, white, red, or green (basically whatever I have on hand, jalapeno peppers, canned or fresh, cilantro is amazing, seeded tomatoes, seeded cucumbers, celery, avocado is especially good. I also like to mix in a little lemon juice and a splash of vinegar, and best foods (also known as hellmans) mayo is the best, or homeade mayo. Sometimes I add dill well. Anyways, the processor really makes it easy to add a hint of many different flavors. Tue Jun 09 03:05:27 -0700 2009 2173042 1081227 DishDelish 1 2173091 I still like my tuna prepared the way my mom used to make it for me when I was a kid. Solid white, water packed tuna- always shredded by hand ( kind of looks like cat food at this point!). Add Hellman's mayo, onion, celery salt. Served on lightly toasted scali bread. With a dill pickle and potato chips on the side. If you throw in a can of ice cold tab (has to be drunk from the can), I am one happy camper! Wed Jan 10 16:07:24 -0800 2007 2172757 11057 macca 1 2173143 my secret ingredient to terrific tuna fish sandwiches is "Fear Itself" hot sauce. It has a roasted quality which is really delish. and another vote for celery salt Wed Jan 10 16:17:46 -0800 2007 2172757 45908 orangewasabi 2 2178417 On a similar note, a squirt of Sriracha hot sauce on top of the tuna concoction makes me so happy, esp if it's an open-faced sammich (or on saltines) so you can feel the heat touching the roof of your mouth. Thu Jan 11 20:04:20 -0800 2007 2173143 66097 sugarcookie 3 2288296 Another vote for Sriracha...except I mix it in the tuna. YUM. Tue Feb 13 09:49:11 -0800 2007 2178417 60187 bourbongirl 1 2173148 Tuna packed in oil, drain most, Kraft not Best Foods/Helmans(these are good for almost everything else) the Kraft is more lemmony, pickle relish or capers, chopped hard boiled egg, squeeze some lemon juice, and chopped celery. Let sit in fridge for an hour or so, so that the flavors melt together. Wed Jan 10 16:18:17 -0800 2007 2172757 12130 malibumike 1 2173159 My two "necessaries" are Hellman's mayo and something to add "crunch"--sweet onion chopped fine, celery chopped fine. Wed Jan 10 16:20:07 -0800 2007 2172757 49959 thegolferbitch 1 2173234 I like the idea of using some sour cream, will try that soon. My favorite tuna uses finely chopped red onion and a teaspoon of good quality dill relish. Wed Jan 10 16:39:11 -0800 2007 2172757 65708 powerfulpierre 1 2173243 I'm personally not a fan of this, but my friend adds diced apples and dried cranberries into the tuna mix and she eats it by the spoonful. the apples have too strong of a taste in the sandwich, I think, but the dried cranberries are nice if you enjoy the sweet-savory interplay. Wed Jan 10 16:42:02 -0800 2007 2172757 26657 bijoux16 2 2173602 Apples and cranberries sound good in a chicken salad but not tuna. I like pickle relish spread on the bread. And Emmie is right about the celery salt- it makes it. Wed Jan 10 17:55:35 -0800 2007 2173243 19819 kloomis 2 2281053 I've been adding chunks of apple to tuna salad sandwiches since my old hippie days...it's really good! thanks for the dried cranberries tip, I'll try it! Sun Feb 11 03:21:44 -0800 2007 2173243 13519 Cynsa 2 3302952 I do like dried cranberries, but then I only add red onions and mayo. Wed Jan 16 17:14:00 -0800 2008 2173243 13378 yummyinmytummy 1 2173258 white tuna with real mayo and diced red pepper.perfect Wed Jan 10 16:44:41 -0800 2007 2172757 15958 edinaeats 1 2173268 My ex used to use Miracle Whip- UGH! Wed Jan 10 16:46:27 -0800 2007 2172757 11057 macca 1 2173301 DILL DILL AND MORE DILL Wed Jan 10 16:54:29 -0800 2007 2172757 12780 Tal 1 2173306 Nicoise style. crunchy crusted French bread, anchovy, olives, red onion, boiled egg slices, and tuna packed in olive oil, cracked pepper. Delish. Wed Jan 10 16:55:27 -0800 2007 2172757 53427 kayonyc 1 2173404 Just like the secret to a really great crab cake is the quality of the crab meat you use (nothing beats jumbo lump), the secret to a really great tuna fish sandwich is the quality of the tuna. I buy solid white Albacore tuna. Once you use Albacore you won't go back to chunk light tuna. I buy the tuna in water, not for any particular reason other than my Mom did. I have pretty much stuck with Chicken of the Sea. I'm a tuna purist and don't like lots of other flavors added in, I want to taste the tuna. I add lots of fresh crisp celery and good mayo, I prefer Hellman's. You really don't need anything else. Wed Jan 10 17:17:02 -0800 2007 2172757 50258 Axalady 2 3058406 I think Bumble Bee Albacore in water is the best. I always bought solid white and now they have an even better one called Prime Filet or something. Better grocery stores carry it, at least they do in my area. Tue Oct 23 00:11:29 -0700 2007 2173404 12520 walker 1 2173414 In addition to the mayo, I add chopped garlic....about a tablespoon. I'll have to try that celery salt! Wed Jan 10 17:19:16 -0800 2007 2172757 44391 Hellolaura 1 2173450 I make a dressing of mayo, lemon juice, tiny bit o mustard, minced garlic, salt & red pepper flakes. Mix together with solid white tuna, chopped celery, maybe chopped carrot or green pepper. Serve on toast with some arugula. Strong flavors, but they go nicely with the tuna. Wed Jan 10 17:27:51 -0800 2007 2172757 38077 JenMarie66 1 2173615 Now I know what to have for lunch! Wed Jan 10 17:59:04 -0800 2007 2172757 19819 kloomis 2 4756287 Me too! Can't decide which variation to make, but my ripe avocado will accompany it. Tue Jun 09 08:49:45 -0700 2009 2173615 123480 scuzzo 1 2173620 My Mom swears by Lawry's lemon pepper, chopped eggs and Miracle Whip in hers - I don't really make it. Wed Jan 10 17:59:38 -0800 2007 2172757 10985 MMRuth 1 2173634 My basic version is mayo & lemon juice. Sometimes I add a pinch of dill or of Cafe Beaujolais Dill blend. When I'm not in the mood for mayo, I use olive oil, lemon or lime juice and some chopped cilantro. Wed Jan 10 18:04:03 -0800 2007 2172757 47222 spaetzle 1 2173649 i use: albacore tuna, best foods mayo, little bit of dijon, salt, pepper, finely chopped/minced onion and green (or red) pepper, chopped pickle (dill or sweet), and a small splash of pepperoncini juice. let it chill in the fridge for a half hour put it on some lightly toasted sourdough bread with a leaf of romain lettuce, pepperoncinis on the side. or I throw a slice of swiss or cheddar on and grill it for a tuna melt. also, sometimes I add finely chopped celery Wed Jan 10 18:06:19 -0800 2007 2172757 56307 amopdx 2 2173726 You are right- I like my tuna cold. Usually keep one can in the refrigerator. Wed Jan 10 18:24:44 -0800 2007 2173649 11057 macca 1 2173654 Tuna fish sandwich - one of life's simple pleasures. Start with Geisha solid white albacore, packed in water. Drain well, add lots of Hellmans and break up all big chunks. From this point you can go in a variety of directions. 1. Eat straight out of the bowl using a favorite cracker (Wheat Thins) or a favorite chip(Lays) as a scoop. Apply directly into mouth. 2. Make the effort to grab high quality white bread (not neccesarrily an oxymoron) and using a fork, mash a good amount onto a slice. Top with Lays and crunchy lettuce and cover with another slice of bread. Try not to moan. 3. Slice a hearty roll and fill with prepared tuna, thinly sliced Vidalia onions, Pastene chopped hot peppers and pickle slices. Be prepared to share. Wed Jan 10 18:06:59 -0800 2007 2172757 50795 greenstate 2 2173748 scooped with Lays, but for me they have to be Vinegar and Salt flavored... Wed Jan 10 18:30:07 -0800 2007 2173654 23522 mom2 3 2177464 Wow, I thought I was the only one who did this!!! Thu Jan 11 16:58:41 -0800 2007 2173748 16991 kate used to be 50 3 2281047 this is so good. You can make tuna fish casserole with this. Just some cream of mushroom , tuna, some pasta(cooked) and lays on top. oh man so cheap and so good Sun Feb 11 03:11:27 -0800 2007 2173748 58044 eezerik 1 2173692 I find the essential additions to tuna are minced celery (for flavor and crunch--celery salt or seed will do in a pinch, if you add chopped apple or something else crunchy) and something creamy -- oil and vinegar, or mayo and dijon mustard. Hummus is a good idea -- I look forward to trying that. I also like to add some minced claussen's pickles, a tiny bit of chopped onion (red, green, or shallot) and sometimes a dash of sugar, or a chopped tomato. Once in a long while I'll add salsa (if it's mild). But I'll have to try one of these olive-oil packed tunas. Avocado is another good addition to the sandwich. And I love iceberg lettuce and salty potato chips on tuna fish sandwiches. Wed Jan 10 18:16:36 -0800 2007 2172757 12341 vanillagrrl 2 2173723 forgot about avacado.. yum. Another way I like to eat tuna: spead cream cheese in a pocket pita fill it up with your tuna salad, avacado, sprouts, tomato. so good! Wed Jan 10 18:23:50 -0800 2007 2173692 56307 amopdx 2 2236067 I was waiting to see if anyone else dared put potato chips directly on the sandwich. It's the perfect combo. must be albacore, hellman's, the key here is a spoonful of cream cheese, pickle relish sweet, celery, onion, and I use Mrs. Dash. The bread is very important, I prefer a very dense 12 grain, extra mayo and lettuce. I also like a diet Coke with mine. Also, very good on Triscuits. Sun Jan 28 15:33:39 -0800 2007 2173692 40385 othervoice 3 2276470 Tuna, Doritos, Cream Cheese on a bagel. My favorite sunday lunch when i went to sleep away camp... Fri Feb 09 11:29:27 -0800 2007 2236067 12780 Tal 4 2288304 Try it with BBQ Crunchers instead of Doritos. Best Sammich Ever! Tue Feb 13 09:51:29 -0800 2007 2276470 60187 bourbongirl 3 3020348 Not potato chips... FRITOS! I used to always put Fritos on my tuna sandwiches as a kid. Love the salt. Love the crunch. Tue Oct 09 20:49:09 -0700 2007 2236067 107725 bards4 1 2173704 Hellman's or Miracle Whip, depending on my taste buds that day. Sweet pickle relish, chopped celery, celery salt, onion (minced). Good toasted bread, a slice of swiss or cheddar and some sun dried tomatos packed in olive oil. Heaven on toast, I tell ya! Wed Jan 10 18:19:11 -0800 2007 2172757 49452 SweetPhyl 2 2177322 You actually use both Hellman's and Miracle Whip. Very rare when one does the cross-over. This was the bone of contention in college with my Jewish friends only eating Hellman's and my non-Jewish friends firmly with Miracle Whip. Sorta like the red and green jello thing. Thu Jan 11 16:25:19 -0800 2007 2173704 11290 jfood 1 2173713 green relish, grated swiss cheese in the mix and then thin sliced avocado Wed Jan 10 18:21:25 -0800 2007 2172757 65597 chezlamere 1 2173729 I like my tuna with ranch, just a little mayo, a drop of mustard and shredded chedder mixed in on honey wheat toast. Wed Jan 10 18:24:54 -0800 2007 2172757 65746 Trista 1 2174370 If I'm going for a sweet taste, I'll add fresh bing cherries halved or quartered (in the summer) or cranberries/apples as someone mentioned (in the winter). Strange as it may sound, the fruit approach works especially well if you're making a tuna melt - some sort of crusty bread (like a a sourdough), fruit-enhanced tuna, and a cheddar to contrast the sweet of the fruit. For a savory taste, I like fresh tarragon and dill, as well as experimenting with different mustards. While I usually make my tuna chunky, I'm interested in that food processor idea. The best tuna I've ever had is a creamy one from Todaro Bros' on 2nd Ave bet 30th & 31st in Manhattan. It has a slightly sweet, rich flavor. Since I live 3,000 miles away now I'd love to know how to make tuna taste like that. Unlike anything I've ever eaten anywhere. Wed Jan 10 20:26:45 -0800 2007 2172757 11377 seattledebs 1 2174504 I use BumbleBee solid white albacore packed in water. I drain it, crumble it up, and drizzle my own extra-virgin olive oil in until damp. A few drops of fresh lemon juice, some chopped celery with tops, minced sweet onion, a bit of sea salt, a grind of pepper, all mixed up with Hellman's mayo. Definitely, NO pickle relish. I do like it fairly spreadable. White bread or whole wheat, toasted or not, I think the flavors and texture are better if eaten the next day. If eating on untoasted bread, I really enjoy a few potato chips laid on the top. Wed Jan 10 20:53:24 -0800 2007 2172757 65804 grampart 2 2174523 oh, absolutely. NO relish! I love pickles, but I can't take them sweet. I do like it with something crunchy diced small and mixed in, though, like celery or chayote. Wed Jan 10 20:57:51 -0800 2007 2174504 47694 litchick 1 2174531 the best tuna sandwich I every had was at Woodward's downtown Vancouver probably about 28 yrs ago. I worked close and went for lunch regular. It was on toasted cheese bread. Just thinking about it makes me drool Wed Jan 10 20:59:17 -0800 2007 2172757 65597 chezlamere 2 2281048 This sounds good. How about getting a job there and getting us the recipe?????? ;p Sun Feb 11 03:12:21 -0800 2007 2174531 58044 eezerik 1 2174708 High sodium, oil-packed tuna (not that dry, flavorless, over-cooked, politically correct, albacore), crab meat, finely diced jicama, boiled egg, mayo, minced onion, minced celery, pinch of salt limon, tablespoon of pickle juice, and a little lemon juice. Big flavor, excellent texture, on white bread (Pepperidge Farms), grilled in butter on a griddle. Wed Jan 10 21:29:23 -0800 2007 2172757 58961 dhedges53 1 2174717 I like to go with grainy mustard, a dollop of mayo, some sambel olek (sp?) and diced apple. yum. Wed Jan 10 21:30:54 -0800 2007 2172757 45437 nummanumma 1 2176110 A good quality red wine vinegar is a nice addition to any of your standards. Try hot mustard or wasabi. EVOO complements all these flavors well. Thu Jan 11 04:16:57 -0800 2007 2172757 10609 Cheese Boy 1 2176137 Bumble Bee Solid White Albacore in Water Real or Reduced Fat mayo....never Fat Free A little squirt of mustard either dill or sweet relish salt and white pepper assemble on lightly toasted bread with more mayo on both sides also, i love Au Bon Pain's tuna which I think may have tarragon it in. Thu Jan 11 04:26:08 -0800 2007 2172757 20483 jenniebnyc 2 3030572 BINGO! a drop of vinegar...be it white or red..mmmm good! with mayo of course Fri Oct 12 19:20:39 -0700 2007 2176137 133916 cjcookie 1 2176153 I will have to agree on choosing oil packed tuna (olive oil - not the other stuff). My favorite brands are albo and gennaro, but progresso has recently started offering a delicious albacore packed in olive oil -- it's a bit pricey but worth it. As for additions, NEVER mayo, just olive oil, balsamic, a touch of adobo, finely minced celery, and lemon juice. That's the base, to fancy it up I'll sometimes add: - black olives (ala nicoise), or - cilantro, or - Scallions, or - sun dried tomatoes (finely chopped), or - Sometimes I sub jicama for the celery crunch and add lime instead of lemon for a latin flavor. If you pick a good tuna as a base, you can't go wrong. Thu Jan 11 04:32:26 -0800 2007 2172757 65199 Marianna215 1 2176199 I learned to make tuna salad at the golf course snack bar where I worked summers while I was in college. It's lowbrow but this is how I like it. A can of tuna (the regular 59-cent stuff, in water) 2 hard boiled eggs mayonnaise (maybe a couple tablespoons?) to moisten Mustard--at least a teaspoon Relish (a tablespoon?) Salt & pepper Now and then if I'm feeling adventurous I'll add onion and celery, or other things, but I generally return to the tried & true golf course version. Thu Jan 11 04:51:04 -0800 2007 2172757 32586 revsharkie 1 2176397 Toasted walnuts, black olives, pepper, lime and mayonnaise, on buttered toast :-) Side note but has anyone eaten the flavoured Cloverleaf tinned tuna - OMG what a crime against humanity! The spicy Thai chili version is godawful, sweet like *candy*. Thu Jan 11 06:43:23 -0800 2007 2172757 23874 spigot 1 2176452 I like to make a tuna melt with an unsalted French butter called Echire. It's really hard to find. Luckily, out here in LA, you can find fresh unsalted, French butter. Take about half a stick of this stuff (which is about $12) and fry up your sandwiches in a skillet. I use a bacon weight or panini weight also. By the way, I do the same things with PB & J. It's outstanding. Thu Jan 11 07:18:44 -0800 2007 2172757 26854 Frank_Santa_Monica 1 2176460 Bit of lemon and raisins. Thu Jan 11 07:21:28 -0800 2007 2172757 10763 Miss Needle 1 2176766 I found the following tuna salad in Padua, Italy. Tuna packed in olive oil (this is crucial for this recipe) and chopped arugula. The sweetness of the tuna compliments the nuttiness of the arugula. It is an awesome combination. Thu Jan 11 13:55:34 -0800 2007 2172757 12627 ChewFun 1 2176907 Maybe a bit cliched but I like tuna with a bit of mayo and/or sour cream, a bit of curry powder, s&p, celery, onion/scallions and grapes halved or chopped... Thu Jan 11 14:44:35 -0800 2007 2172757 23305 alaughingdog 1 2177056 I seem to be in the minority here, but I prefer to use an imported brand of tuna packed in oil, rather than water. It has so much more flavor than tuna packed in water. Thu Jan 11 15:21:59 -0800 2007 2172757 49600 CindyJ 2 3030732 Julia Child and Jacques Pepin always railed against tuna in water. They said it makes the tuna mushy and that one should always buy tuna in oil. After that, I went back to getting oily tuna. Fri Oct 12 20:57:05 -0700 2007 2177056 10245 oakjoan 2 3119887 I only like tuna in oil, because of the flavor factor. I love it with celery salt, a little garlic,onions, pickle, hard boiled egg whites. I'm getting hungry for a tuna melt now. Tue Nov 13 04:10:54 -0800 2007 2177056 136740 sausagefinger 1 2177132 Preparing a tuna fish sandwich without Hellman's would be well, uncivilized. There is no substitute. If you use Miracle Whip <gasp>, you run the risk of burning in hell for eternity. Thu Jan 11 15:38:52 -0800 2007 2172757 13609 Scagnetti 2 2177239 Amen to that!! Thu Jan 11 16:06:39 -0800 2007 2177132 11057 macca 2 2178392 If you have to use a prepared mayo, Whole Foods canola mayo has a much better taste. Thu Jan 11 19:56:58 -0800 2007 2177132 14386 BobB 1 2177337 The most important part is the TUNA, duh! If you are using water-packed tuna you're not serious about tuna fish! Same for that tasteless albacore -- might as well use chicken. Try Starkist Gourmet's Choice Tuna Fillet, Solid Light Tuna IN OLIVE OIL. About $1.20 a can. (Don't fall for the water-pack version of this.) This is the real stuff! And it's actually solid chunks, not that shredded catfood crap that's labeled solid. And anyone using Miracle Whip should be whipped! --Puzzler Thu Jan 11 16:30:00 -0800 2007 2172757 53946 puzzler 2 2177511 Thank-you for this post, Puzzler---- I was beginning to think I was the only one not on the albacore band-wagon. Can't stand the stuff. And I couldn't agree more about water packed tuna. Wouldn't spend a cent on it. Thanks also for the tip about that type of Starkist... I'll look for it in the store later today... Uncle Ira Thu Jan 11 17:06:57 -0800 2007 2177337 14832 Uncle Ira 3 2177966 Oil-packed is getting harder to find -- I suppose part of mis-guided fear of oils. Some stores carry only the water-pack version of the Starkist I listed. I can always find it at Fareway, sometimes Hy-Vee, usually not at Cub. --Puzzler Thu Jan 11 18:37:23 -0800 2007 2177511 53946 puzzler 4 2179124 I just got back from the store and could only find the water packed... It's such a shame--- The only thing packing in water does for tuna is to leach out all the flavor; oil helps to seal it in. Unfortunately, we don't have Fareway or Hy-Vee in my area, but I'll keep looking for the good Starkist in other stores around here. Uncle Ira Thu Jan 11 22:25:51 -0800 2007 2177966 14832 Uncle Ira 4 2284174 If you have a Trader Joe's near you, check there for oil-packed. Genovo Tonna, I believe. I usually mix a can of oil-packed tuna (usually light tuna) and a can of the albacore packed in water. Then some crunch from either diced celery or red bell pepper bits, some mayo (just enough to moisten), salt, pepper, and sometimes a couple of shakes of Penzey's Salad Sprinkle. Mon Feb 12 08:23:29 -0800 2007 2177966 10532 LindaWhit 5 3739697 That genova tonno is the stuff!!! try adding a little wasabi mayonnaise next time Sun Jun 01 15:11:38 -0700 2008 2284174 197053 oooobarracuda 2 2178414 Absolutely, water-packed tuna is just cardboard in a can! Most of the better supermarkets, at least here in New England, carry Pastene brand tuna in oil. I'm sure it's not as good as the $38 a can Italian ventresca, but it's head and shoulders above standard supermarket brands and only slightly more expensive. Look in the imported foods aisle if your store has one. Thu Jan 11 20:03:04 -0800 2007 2177337 14386 BobB 3 2277046 At Surfas (Culver City, CA) I get three-can packs of Italian tuna in olive oil that practically vibrates with flavor. Not dirt cheap, but inexpensive enough so I don't mind making tuna salad out of it! Two cans of that, drained but not pressed dry, minced onion, minced celery, finely-chopped dill pickle, some chopped fresh dill if you have it, BF/Hellman's just enough to bind. Then blend in about 3" of anchovy paste, adjust salt and pepper. The anchovy bumps the tuna flavor and disappears, leaving everyone to wonder how the hell you got it to taste like that! Fri Feb 09 13:33:30 -0800 2007 2178414 11478 Will Owen 4 3331088 will, that anchovy paste trick is very neat! btw, what is the brand of that tuna you like? it might be around here in no. va., somewhere! thanks! Fri Jan 25 06:00:11 -0800 2008 2277046 105717 alkapal 5 3666802 Hmpf WHAT?? Oh, sorry, went to sleep there...;-) You know, I don't have a particular brand in mind. For tuna salad, any of the major brands are pretty good; I'm just really annoyed that the "grated tuna" of my childhood no longer exists, as that was "lower grade" - just above cat food - and so was bursting with flavor. If I'm feeling wealthy or indulgent or both, I'll pick up some fancy Italian tuna in olive oil, the kind I'd use for vitello tonnato, since I'm lucky enough to have a pretty good Italian deli down the street. Wed May 07 18:55:02 -0700 2008 3331088 11478 Will Owen 6 3669465 This reminds me of something I read in the paper once: an older woman was in grocery check out and didn't have enough $ so told the checker to take out the tuna cat food. Checker said: I'll pay for it, I don't want your cat to go hungry. Woman said: I'm the cat. Thu May 08 13:47:16 -0700 2008 3666802 12520 walker 6 3673396 LOL, Will! thanks. i return to this thread regularly 'cause i've marked it as a "favorite".... Fri May 09 17:09:02 -0700 2008 3666802 105717 alkapal 1 2177477 Ever try mayo, curry powder, and some slivered almonds for crunch? Mmmmmmmmm Another fave is tuna packed in olive oil with a squirt of fresh lemon juice and fresh ground black pepper. Another is reg tuna, mayo, diced sundried tomatoes and capers &/or diced celery for crunch Have to confess that my "quick" fix is back to my school days - Miracle whip (MUCH less fat and cals than Mayo and I like the tanginess!), diced celery, and sweet pickle relish with melted cheddar - yum! Thu Jan 11 17:00:52 -0800 2007 2172757 17956 jcanncuk 1 2177487 Toasted Rye Bread, diced pickles, a little red onion, swiss cheese (sliced on the sandwich), celery (or celery salt), olive oil (no mayo). Throw this in a warm oven for a while and yummmm Thu Jan 11 17:02:26 -0800 2007 2172757 16991 kate used to be 50 1 2177496 Try a dash of curry powder and a bit of Sriacha sauce! Thu Jan 11 17:04:07 -0800 2007 2172757 22477 jbyoga 2 2177734 Yes, curry powder is a often added! I actually make a curry oil that I use as a substitute for olive oil. Thu Jan 11 17:50:21 -0800 2007 2177496 16991 kate used to be 50 1 2177896 My simple addition to this great list is you must butter the toast. Somehow it makes a world of difference, even though you got lots of delicious mayo and olive oil fats. Thu Jan 11 18:22:33 -0800 2007 2172757 12840 Mila 1 2179484 I have a couple of secrets that I'm almost surprised people haven't mentioned yet. For starters, drain the tuna in a colander and flake it with your fingers while it's in there. If I'm using water-packed tuna, I'll take the opportunity to squeeze out any excess water so the tuna salad doesn't get watery while I make it. Then, the seasonings go into the tuna before I add the mayo. That way, you end up with nicely seasoned fish. My basic tuna salad gets salt, pepper, lemon juice, parsley, red onion, garlic, and celery added to it. Sometimes I'll toss in a chopped up apple too. Thu Jan 11 23:49:12 -0800 2007 2172757 10996 JK Grence the Cosmic Jester 2 2181226 A great tuna melt idea: combine a good dijon mustard with softened butter. slath on a toasted multigrain bread, add tuna mix: tuna onion, pickle, green pepper and mayo, add a slice of fontina or other good cheese and dust with paprika. Add tomato if desired. Broil until cheese melts. Excellent! Fri Jan 12 15:27:17 -0800 2007 2179484 16121 TerryG 1 2181240 great tuna melt idea: combine a good dijon mustard with softened butter. slath on a toasted multigrain bread, add tuna mix: tuna onion, pickle, green pepper and mayo, add a slice of fontina or other good cheese and dust with paprika. Add tomato if desired. Broil until cheese melts. Excellent! Fri Jan 12 15:29:20 -0800 2007 2172757 16121 TerryG 1 2181375 I'm going to have to try that olive-oil packed tuna, too. I leave out the pickle relish and use a few chopped dry sweet cherries in mine and pecans, Hellman's with a squeeze of fresh lemon, and dill & celery seed (not celery salt). If I make it as a sub, I put zesty Italian dressing on the bun, itself, put the tuna on a bit thin on both sides of the bun, add tomato slices and some grilled onions each side, then sprinkle with a little chopped jalapeno and put a slice of swiss cheese over top of all that and run it under the broiler until hot & bubbly. Pull it out, throw some chopped romaine into the middle and slam that sucker shut and chow down! Fri Jan 12 16:04:11 -0800 2007 2172757 50613 weezycom 1 2185504 Toasted bread, whatever type you prefer; Hellman's mayo; Bumble-bee olive oil packed white tuna. Cold is good in combination with the toast. I'll occasionally add chopped onion or curry. I want to try that ventresca but at $8-10 a can I just haven't bothered - this thread does have me drooling though. Sat Jan 13 19:09:40 -0800 2007 2172757 18264 steinpilz 2 2190744 trader joes (if you have one nearby) has a new jarred ventresca tuna) for under $5. haven't tried it yet, but i'm cracking it open today! Mon Jan 15 17:47:58 -0800 2007 2185504 13335 chez cherie 1 2236020 For awhile, I was having trouble with watery tuna salad but after reading this thread, I will have to drain much more carefully. Tuna will be on my to-eat list this week. Thanks! Sun Jan 28 15:16:01 -0800 2007 2172757 52988 BellaDonna 1 2236087 I have been living in the Bahamas for most of my life and let me tell you "Bahamaian tuna salad" is the best you can find. Fresh tuna poached with peppercorns, allspice, bay leaf then shredded is best. However canned will also work. While mayo plays a role the two key ingredients are lime and goat pepper. If you can get your hands on the real pepper try crushed red pepper. So mayo, lots of lime, black pepper, goat pepper and grated or finely chopped onion. Soooooooooo good- kind of soupy from the lime but trust me it is so flavorful- This should be served over grits for breakfast or in a fresh baked roll or on toasted bread. YUMM!! Sun Jan 28 15:42:29 -0800 2007 2172757 53141 gastronomy 2 2276392 I was wondering if someone would mention using fresh tuna. That's my plan for tonight. I was planning to grill rather than poach...what do you think? Fri Feb 09 11:14:55 -0800 2007 2236087 10471 danna 3 2276468 Barefoot Contessa has a great fresh tuna salad recipe. lots of avocado, red onion. looked really delicious. I'm sure you can find it on the foodnetwork web site. Fri Feb 09 11:28:25 -0800 2007 2276392 12780 Tal 3 2277132 To me, cooked tuna, even if it was sashimi grade, never tastes any better than decent canned tuna. I'm not talking about seared tuna that's still raw in the middle -- that can be fantastic. I am talking about tuna cooked to well done by any method known to man. Fri Feb 09 13:55:33 -0800 2007 2276392 56081 HPLsauce 3 2277673 Grilling is great- So much falvor- I really think it makes a big difference to the canned stuff..... Let me know how it comes out.... Fri Feb 09 16:42:55 -0800 2007 2276392 53141 gastronomy 4 2283902 Well, it was getting dark, so I decided not to grill, seared the tuna in cast iron, and then left it on lower heat until it cooked *almost* all the way through. (we had a 80 mile bike ride the next day and dared not take any risk if the fish was "off"). I used $18/lb Yellowtail from Whole Foods. Made the basic tuna salad, mayo (Duke's of course), chopped celery, onion, lemon, black pepper, sweet pickle cubes. Husband REALLY liked the stuff, more so than canned, even ate it for leftovers the next day. Which was good, because I hated it just as much as I hate all tuna salad. Don't know why...love tuna, love chicken salad, hate tuna salad. Perhaps I was mauled by a tuna salad sandwich as a child. Mon Feb 12 06:56:53 -0800 2007 2277673 10471 danna 2 3057073 gastronomy, what is goat pepper? Mon Oct 22 14:04:56 -0700 2007 2236087 105717 alkapal 1 2276463 I like tuna chopped extra fine in the food processor, not too much mayo, a little bit of vinegar added - a nice touch is sliced avocado on the sandwich. Fresh ground pepper, touch of salt, crisp lettuce and a slice of tomato (only if it's good). I like my tuna sandwich best on toasted rye or pumpernickel. A Strubs pickel on the side. This is the kind of sandwich that prompted me to start eating fish again a couple years into being a vegetarian (many years ago). Fri Feb 09 11:26:54 -0800 2007 2172757 23415 pescatarian 1 2276754 Mix olive-oil packed solid tuna (extra oil drained off), bit of hellman's mayonnaise, curry, minced onion, toasted slivered almonds, and a little lemon juice. But that's only the beginning.... Lightly dress some mixed greens in a tart vinaigrette, pile them onto a toasted english muffin (still warm and chewy), gob on some tuna salad (helps hold down the greens), lay pickled hot peppers over the tuna, and eat it open-faced, with little cornichons on the side. I ate this at least once a week for years. I have to go buy some pickled hot peppers now... Fri Feb 09 12:29:31 -0800 2007 2172757 70866 Tartinet 1 2277078 I like the Kirkland brand Albacore in water. Drain well (give tuna water to your cat if you have one). Add diced red onion, celery, splash of lemon juice, few drops of Tabasco, kosher salt, pepper, minced garlic, and Best Foods mayo. Sometimes I'll even add a squirt of Heinz ketchup. Mix well with a fork. Serve on toasted wheat bread with a piece of green leaf lettuce and a slice of tomato. Fri Feb 09 13:41:14 -0800 2007 2172757 16602 lisaf 2 2281741 I'm with you lisaf, Kirland albacore packed in water is terrific tuna fish. Only Hellman's (although I have switched to low fat mayo) Tiny bits of fresh celery, tiny diced black olives, pickle relish, ground black pepper on toasted CHEESE bread (absolutely). Sun Feb 11 10:27:53 -0800 2007 2277078 36312 HillJ 3 2284178 Oooh - like the idea of toasted cheese bread - TJ's sells an Asiago Peppercorn bread that would be great for tuna sandwiches - thanks, Hillj! Mon Feb 12 08:25:27 -0800 2007 2281741 10532 LindaWhit 4 2284342 ditto oooh, anything containing a peppercorn gets my attention! Mon Feb 12 09:11:05 -0800 2007 2284178 36312 HillJ 5 2287110 Pecorino Pepato: http://www.fromages.com/cheese_library_detail.php?id_fromage=318 Mon Feb 12 22:06:41 -0800 2007 2284342 10609 Cheese Boy 6 2287615 heaven :o) Tue Feb 13 06:46:05 -0800 2007 2287110 36312 HillJ 3 2290023 Best Foods is the same thing as Hellman's just marketed under a different name West of the Rockies. Bizarre, I know. Tue Feb 13 16:15:40 -0800 2007 2281741 16602 lisaf 4 2290107 Good to know, lisaf :) Tue Feb 13 16:44:59 -0800 2007 2290023 36312 HillJ 1 2280534 There are two ways I like tuna. 1. with lemon juice and black pepper. or 2. with mayo, then add, one tsp of fresh horseradish and maybe some bacon bits. Sat Feb 10 19:25:29 -0800 2007 2172757 62992 shelvis 2 3325969 yay for a horseradish fan! Wed Jan 23 16:44:09 -0800 2008 2280534 11234 toodie jane 1 2280662 Korean canned tuna is always in oil, and you can get it with spicy pepper or even kimchi added. Usually this is intended for use plain or in kimchi/tuna soup, but I like it for tuna salad! Sat Feb 10 20:31:14 -0800 2007 2172757 49653 another_adam 1 2280882 This doesn't appear to be a common preparation - there are a ton of posts on this topic already and no one has mentioned it - but I'd highly recommend giving it a try: I mix mayo with tuna, and with romaine chopped into about 1/2 inch pieces. Shoot for about half lettuce, half tuna. A little salt and pepper as well but that's it. Eat immediately, as what makes this great is the crunch of the romaine. As for tuna, I insist on oil-packed, water-packed is usually just plain tasteless. Oil-packed can be hard to find in mainstream supermarkets now as others have mentioned. In any case, I prefer the Bonito del Norte from Ortiz (Spanish brand), usually available at Whole Foods. Sat Feb 10 22:47:47 -0800 2007 2172757 22016 Pincho 1 2281049 I like my tuna fish sandwich cold. Bread cold, soggy, just like it's been in the lunchpail for a few hours and the stank is getting to you. I am not a fan of warm tuna sandwiches nor crunchy bread with tuna unless it's the meanest frenchbread ever made. Otherwise, keep it cold. I want it to be so thick when i eat it that halfway through my sandwich I cannot breathe and I need to drink water or choke. Come on, you know the feelings. Put it on some potato bread, keep it simple...mmmmmmm Sun Feb 11 03:15:05 -0800 2007 2172757 58044 eezerik 1 2281233 I prefer olive oil-packed tuna -- I buy Genova solid light (yellowfin) tuna in the supermarket. I find water-packed tasteless and dry -- hence your extensive needed flavor enhancements! Good ideas, though. I go standard: drain, hellman's mayo, chopped celery on toast. Sun Feb 11 07:09:50 -0800 2007 2172757 33755 NYchowcook 1 2281273 I make tuna without mayo! Its so much better and much healthier. A little olive oil and some lemon juice will do the trick! Also, Tuna packed in oil i think makes for a much tastier sandwich! I love my tuna on seven grain bread with a little lettuce and tomato! Sun Feb 11 07:35:10 -0800 2007 2172757 50537 NiKoLe1625 1 2281682 To me the absolute must for tuna sandwiches is a bagel. It just tastes perfect. As for the tuna, I like mayo, relish, celery, a little mustard, and hard-boiled egg. But the bagel makes it perfect. Toasted bagel, of course. Sun Feb 11 10:09:07 -0800 2007 2172757 35409 uptown jimmy 1 2281847 I just remembered another favorite add-in, which can even jazz up water-packed tuna: indian carrot pickle, it's spicy and pickled and comes in intensely flavored oil (which you can add a little of as you spoon in some of the carrots). Sun Feb 11 11:01:12 -0800 2007 2172757 49653 another_adam 1 2281934 Oil Tuna Best foods Mayo Fresh parsley Dill celery salt,(a little goes a long way) Pepper Chopped celery Little bit of red bell pepper Little bit of carrot Green or red onion chopped sweet pickle relish little bit of dijon mustard. Lemon juice Blend and eat on wheat bread with crispy lettuce. Sun Feb 11 11:37:58 -0800 2007 2172757 11631 Mission 1 2282150 Kirkland tuna from Costco (can't beat the price!) Kraft mayo lots of dill fresh cracked pepper kosher salt cayenne small dice of shallot and toast the bread! couple of slices of havarti on top under the broiler really makes the sandwich. Sun Feb 11 13:05:28 -0800 2007 2172757 67548 azhotdish 1 2282239 I like it the way I learned from my Greek mother-in-law: fairly simple...it's about the tuna! Good quality (Italian/Spanish) light tuna packed in olive oil...albacore in water is tasteless. Shredded carrot...not too much Chopped scallion Extra virgin olive oil Lemon juice Kosher salt and fresh cracked pepper On the bread of your choice...with some feta, kalamata olives, and roasted peppers on the side. Yiasou! Sun Feb 11 13:40:55 -0800 2007 2172757 72751 halfstaff 1 2283957 Fennel seeds make a wonderful addition to the usual ingredients. Oil packed tuna Chopped hard boiled eggs Finely chopped scallions, but any onion is better than no onion Finely diced celery Mayo Yellow mustard Tony Chachere's Creole Seasoning Black pepper Fennel seeds Must be chilled before making sandwiches. Tuna on rye my fave, tuna on white acceptable, if it's fresh and soft. Add Lay's Potato Chips, and a couple of crispy, crunchy, gherkins, polski wyrobs preferred. Mon Feb 12 07:15:05 -0800 2007 2172757 50494 pattisue 2 2289367 Kirkland Albacore,lotsa lemon, Hellman's, chopped onion on toast. I like to stir up the mayo so it's kinda fluid and fold it into the tuna so it's not too too mushy. Served on good toast. Tue Feb 13 13:27:53 -0800 2007 2283957 18755 howboy 1 2289407 My fave is all white tuna w/a touch of mayo, lemon juice and a touch of dijon mustard. Then I add shredded carrot and petite green peas. Yum! Eaten on a toasted, scooped out bagel-it'd divine. I started eating it at a place in Long Island( Bea's) w/ my mother and aunts. When it closed, I had to figure out how to do it myself. My husband thinks I am bizarre since he grew up watching his father make a version of tuna they lovingly call "mayo-fish". You get the idea! Tue Feb 13 13:37:14 -0800 2007 2172757 24576 MRS 1 2289993 Albacore packed in water hand shredded Lawry's seasoning salt white pepper Celery salt garlic powder Onion powder ( let tuna and all the seasonings sit while prepare the rest) diced celery pickle relish diced green onions chopped bread and butter picle chips chopped sweet pickels 2 hard boiled eggs (whites only) per can of tuna diced red onion If not watching my weight - Best food mayo enough until everything binds together about 1heaping Tbl per can Hawaiian Sweet vidalia mustard - about a heaping Tbl per can. If watching weight, Dionaysse (sp?) mixed with fat free italian dressing - call me crazy but it works...maybe a splash of balsamic vinegar. let sit at least 1 hour, best over night. Fresh egg bread littly toasted, heaping scoop of tuna, ruffles potato chips ---so good. Tue Feb 13 16:07:49 -0800 2007 2172757 13378 yummyinmytummy 1 2290116 I was thinking about this today when I made my favorite tuna sandwich: Water packed tuna 2 chopped green onions Glob of Duke's mayo Hand full of shredded lettuce. Mix together and serve on warm toast. Tue Feb 13 16:47:11 -0800 2007 2172757 22801 bkhuna 1 2453665 I didn't read all the responses, so someone may have already suggested this, but a tuna salad is wonderful on King's Hawaiian Bread. Thu Apr 05 10:00:30 -0700 2007 2172757 11196 anni 1 2454324 Albacore or yellowfin packed in water. Hellmann's mayo. Possibly some relish. On toasted whole grain bread with lettuce, but the bread needs to cool off after being toasted. And I only like the tuna salad when it's freshly made, not if it's been sitting in the fridge. Thu Apr 05 12:27:51 -0700 2007 2172757 17392 JennS 1 2454445 I'm definitely going to have to try the anchovy idea. I chop up a bunch of the mezzetta spicy yellow peppers in mine.... Thu Apr 05 12:56:52 -0700 2007 2172757 13851 MeowMixx 1 2455724 "Bumble Bee" white albacore tuna, well drained, Hellmans mayo, dash of Grey Poupon mustard, shredded sharp cheddar, chives, paprika, black pepper, sweet relish, and a dash or more of Tabasco sauce...Chilled for an hour or so, then spread of toasted bread Thu Apr 05 19:57:39 -0700 2007 2172757 71851 jinet12 1 2455903 I use cream cheese in my tuna. Two cans of tuna, 8 oz cream cheese, chopped onion, lots of chopped dill pickle, lemon pepper or lemon juice. Stir it together and make sandwiches or eat on crackers. Thu Apr 05 21:15:22 -0700 2007 2172757 47097 southerngal 2 3020467 I'm going to try this recipe. I use cream cheese with canned smoked salmon, and it is an out-of-this world spread for a bagel or cracker. It should work with tuna too. Tue Oct 09 22:14:03 -0700 2007 2455903 87837 RGC1982 1 3020331 Solid white albacore w/ miracle whip and ceyenne pepper on toasted whatever bread. Couple slices pepperjack on top, then into the toaster oven to melt the cheese. I've probably eaten a thousand of these. Tue Oct 09 20:40:27 -0700 2007 2172757 130563 jmunn 1 3020466 caraway seeds Tue Oct 09 22:12:57 -0700 2007 2172757 87837 RGC1982 1 3020481 solid white albacore in water, hellmans mayo, chopped celery and red bell pepper, some gooe sweet pickle relish, sriricha, lime juice and coarse black pepper on a whole wheat pita withsliced hass avocado and alfalfa sprouts. or just plain medditerranean style in olive oil with a slice of onion, a slice of tomato, a couple of slices of hard boiled egg. a squeeze of lemon juice and a few grinds of pepper on a chunk of baguette. heaven either way Tue Oct 09 22:21:50 -0700 2007 2172757 106255 chazzerking 1 3168964 For tuna salad 1/4 cup mayonnaise 2 tablespoons fresh lemon juice 2 (6-oz) cans light tuna packed in olive oil, drained 1/2 cup chopped drained bottled roasted red peppers 10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips 1 large celery rib, chopped 2 tablespoons finely chopped red onion 1 (20- to 24-inch) baguette 2 tablespoons olive oil Green leaf lettuce Preparation Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper. Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad. Fri Nov 30 13:39:02 -0800 2007 2172757 146819 PhilUSAFRet 1 3302735 Mom always made them with curry, but here is also one of my favorites: TARRAGON TUNA SALAD (Sandwiches): 1/2 cup chopped celery 1 can tuna 1/8 cup relish 1/4 tsp season all 1/8 tsp pepper 1 tsp dry mustard 1/8 tsp tarragon 1/2 tsp parsley 1/2 tbsp minced onion 1/2 tbsp lemon juice -->add enough mayo to desired consistancy.. Wed Jan 16 16:13:26 -0800 2008 2172757 153184 im_nomad 1 3302774 I love this low call recipe- mix white albacore in water drained with tablespoon or 2 of salsa. Lettuce, and tomato in a whole wheat tortilla- absolutely delicious! Wed Jan 16 16:23:41 -0800 2008 2172757 157956 getcyped 1 3304837 i like tuna mixed with a little bit of mayonnaise, honey/dijon/yellow mustard, a little lemon juice and red onion. spread on toasted whole wheat bread, then add ketchup and siracha on top. in the last couple days before i left college for winter break i ate this delicious combo nightly as an attempt to avoid one last grocery store trip! Thu Jan 17 09:29:11 -0800 2008 2172757 156504 amac123 2 3304847 i forgot to mention the importance of sliced tomatoes to add texture! Thu Jan 17 09:31:39 -0800 2008 3304837 156504 amac123 1 3304922 green olives sliced up and mixed in are great...nice bit of saltiness. tuna melt with extra sharp cheddar on half an english muffin/bagel yummm Thu Jan 17 09:44:01 -0800 2008 2172757 135155 mshrmlvr 1 3315435 Nobody's mentioned my favorite ingredient yet: thinly sliced radishes. When I'm feeling health-conscious, I mix the previously mentioned kalamata olives, plenty of lemon juice, scallions, salt & pepper, and Italian oil-packed tuna and eat it on flatbread. The combination of lemon, salt, and crunch is delicious. When I want to pamper myself, I get a can of water-packed albacore, chunk it up with Hellman's, celery, and onion on rye toast, and cover with two layers of Lays (I was glad to see other potato-chip-and-tuna-sandwich people come out). But when I'm worried about depletion of the oceans and unsustainable fishing practices, I don't eat seafood at all, and I miss it. It's the homey things like tuna that I miss and only treat myself to rarely. Sun Jan 20 18:42:22 -0800 2008 2172757 130486 tatyr 1 3319243 albacore tuna packed in water. OR italian tuna packed in olive oil. drain well!! finely chopped red onion, chives, lemon juice & lemon ZEST...tiny bit of mayo (real not miracle whip, preferably even homemade), not too mooky!! freshly ground pepper, sea salt, finely chopped parsley. on slightly toasted multi grain bread with fresh crisp lettuce (red leaf is pretty or mesclun mix or raddichio if using the italian tuna) eat it right away so it doesn't get mushy. yummers. ps: when I was a kid we used to put potato chips in the sandwich for extra crunch. sounds weird but try it. Mon Jan 21 21:57:17 -0800 2008 2172757 81372 foiegrasfan 2 3322291 i like bumble bee solid white albacore packed in oil. the water-packed just tastes rubbery (squeaky) to me. i cannot afford the italian. i did buy out harris teeter's whole stash, though, of chicken of the sea albacore packed in olive oil. quite nice! (i guess that store wasn't moving the goods fast enough to satisy mgmt.) i benefitted. oh, and fresh, thin-sliced and toasted sourdough for the bread! (MUST be toasted....) Tue Jan 22 17:20:32 -0800 2008 3319243 105717 alkapal 3 3323881 I don't get a lot of flavor out of albacore. I think some people (not you of course) use albacore because they don't really like fish -- "albacore, the other white meat" or "tastes like chicken." My favorite is Starkist "Gourmet's Choice Tuna Fillet, Solid Light Tuna IN OLIVE OIL." $1.09 a can. Wed Jan 23 08:32:54 -0800 2008 3322291 53946 puzzler 4 3325764 i'll look for that star-kist. excellent price! thanks, puzzler! i've found a lot of the "light" tunas are like cat food texture, thus my opting for the solid albacore, i do understand your point. i had a tuna salad once at a luncheon, and couldn't tell if it was chicken or tuna. i called it "CHUNA". (or "TICKEN") (it was definitely "tickin'" me off!). Wed Jan 23 15:44:17 -0800 2008 3323881 105717 alkapal 5 3327296 Yes, texture is a problem with most tuna, but not this stuff -- it's so solid you have to pry it out of the can. "CHUNA" or "TICKEN" LOL Thu Jan 24 07:13:02 -0800 2008 3325764 53946 puzzler 1 3325167 raspberry wasabi mustard, hellman's, red onion, Lea & Perrin's Wed Jan 23 13:24:41 -0800 2008 2172757 20522 gourmanda 1 3325978 I love a combo tuna/egg salad. So different than either alone. Make each as usual and combine. Wed Jan 23 16:46:12 -0800 2008 2172757 11234 toodie jane 2 3325996 In college, that is what I ate everyday in the cafeteria....the lunch ladies thought I was crazy...on toasted wheat bread..you brought back memories Wed Jan 23 16:52:22 -0800 2008 3325978 13378 yummyinmytummy 1 3327357 I am a true believer in packed in water, and every drop of the water squeezed out, using the top of the can, once it has been opened, squished against the tuna in the can. I like Hellman's or homemade mayo and salt. A grind of pepper, and that's it. I find it best on top quality whole wheat with nothing on the bread but a little more mayo. fayefood.com Thu Jan 24 07:31:23 -0800 2008 2172757 37986 fayehess 2 3405596 Second the importance of getting all that water out, and not just so you don't see a pool of water, but really squeeze it. Then, I break up the pieces so the tuna's in fine bits, after which I add quality mayonnaise (not too much), finely chopped green onions and celery, no salt (cause the tuna's usually a bit salty and so is the mayo), pepper to taste. Then, I add avocado, cucumber slices or lettuce to the sandwich, depending on what I have. Sat Feb 16 22:05:12 -0800 2008 3327357 19782 Full tummy 3 3663672 I take it out of the can and squeeze in my hand like you would with frozen spinach. I do not like watery tuna. Tue May 06 21:28:29 -0700 2008 3405596 15675 KellBell 2 3454612 I prefer the water packed too and Hellman's. Mon Mar 03 09:02:58 -0800 2008 3327357 171261 LadyCook61 1 3405468 For a little snack, a small can of albacore, Hellmann's mayo & New York Style Roasted Garlic Bagel Crisps. So good. I actually just finished eating it about 2 minutes ago. =) Sat Feb 16 20:39:32 -0800 2008 2172757 166800 doodlexo 1 3413805 roast red pepper diced is a great addition. crreates a favor much more than the sum of its parts. Tue Feb 19 12:51:10 -0800 2008 2172757 48769 18465 1 3454605 water packed tuna, hellmans, hamburger relish, sweet onions, on whole wheat bread. Mon Mar 03 09:01:40 -0800 2008 2172757 171261 LadyCook61 2 3467371 You've got a tartar-sauce style thing going. Thu Mar 06 15:05:34 -0800 2008 3454605 19782 Full tummy 1 3467746 I've really cut down on the tuna consumption in our household because of all the mercury they are finding in it, but when I do prepare it I do it just as my mother did: flaked tuna, Best Foods mayo, finely diced white onion and sweet pickle relish. Served on Wonder Bread, of course. Thu Mar 06 16:59:39 -0800 2008 2172757 13257 pilotgirl210 1 3468911 Well, I guess I'll give the TJ fancy ventresca a chance now, even though I'm not a fan of those oil-packed tunas. They always smell fishy to me and I don't know what kind of oil it's packed in --it could be Quaker State Motor Oil for all I know. And I think the celery salt idea is worth a try as well, so thanks, all. For the "don't use mayo" posters, here is Ellie Krieger's most delicious recipe--the little bit of lemon zest is what gives it its character. I like this on toasted white with watercress though her "wrap" idea sounds very good: 2 (6-ounce) cans chunk light or albacore tuna in water, drained well 1/4 cup finely diced red onion 1/4 cup chopped fresh parsley leaves 1/4 cup chopped calamata olives 3 tablespoons olive oil 1/2 teaspoon lemon zest 2 tablespoons freshly squeezed lemon juice Salt and freshly ground black pepper 6 cups pre-washed mixed greens (about 3 ounces) 4 whole-grain wrap breads (about 2 ounces each) 2 large tomatoes, sliced In a medium bowl combine the tuna, onion, parsley, olives. In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine. Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve. This will make four "wraps." Fri Mar 07 06:14:57 -0800 2008 2172757 145206 SSqwerty 1 3655275 I signed up just to say how awesome the answers are - I've been looking for some ideas and you have them in spades. I'm gonna mix and match and make my own Frankenstein TFS recipe. Sun May 04 11:02:19 -0700 2008 2172757 189460 elvisneedsboats 1 3655294 Tuna packed in water, Hellman's (or Duke's) mayo, sweet pickle relish, peeled and diced Granny Smith apples, and pepper, heaped on lightly toasted good white bread. Sun May 04 11:09:50 -0700 2008 2172757 132249 alysonlaurel 2 3657059 Sugary relish and fish will never work for me. Sugar with fish? Yech. I like a more savory taste when it comes to fish. Dill relish for me please. I'll also do a mayo / onion/sesame oil/ masago/ chile version. (basically spicy mayo sauce for maki) Mon May 05 06:44:05 -0700 2008 3655294 111530 gordeaux 3 3662856 It's not that strange to pair sweet things with fish. There are lots of recipes for teriyaki salmon and citrus-marinated fish. Sweet pickle relish is a little sugary to be believed, and everyone thinks I'm nuts, but they always end up liking it. Your version sounds real good, though. Tue May 06 15:37:53 -0700 2008 3657059 132249 alysonlaurel 3 3663055 Sugary relish and fish? Isn't that the basic idea in tartar sauce which generally includes mayo and sweet relish? Tue May 06 17:04:09 -0700 2008 3657059 150115 Mellicita 4 3663309 That might be YOUR basic idea for tartar sauce, but it's definitely not mine. I prefer dill relish, and real mayo (not "salad dressing, or Gawd forbid: Miracle Whip) in mine. Sweet tartar sauce makes me wanna heave just thinking about it. I always get grossed out when the places slather cheap, sugar laden tartar sauce all over a fish filet. Lol. - To each his own, I know. Good, savory tartar is a favorite of mine, keep the sweet, sugary stuff away from me. Overtly sugary fish gives me the willies. I do enjoy a teriyaki, and also a good fruit salsa on a grilled piece of fish, but generally, the fruit salsas I prepare are with less ripe fruits, and I don't overdo the sweetener is my teriyaki. Funny enough as well, I go on a fishing charter every year for salmon, and have a huge cookout afterwards. Many, many times have I heard ppl say how much they hate tartar sauce because it's too sweet. Until they try mine (or really, any that is not made with sugary stuff.) Many revelations have ocurred when savory tartar sauce is tried for the first time. Tue May 06 18:42:34 -0700 2008 3663055 111530 gordeaux 5 3664363 Funnily, I really hate sweet tartar sauce. I'm totally with you on that one. But I stand by my tuna salad, which I will always love. Wed May 07 07:29:53 -0700 2008 3663309 132249 alysonlaurel 5 3664627 gordeaux, I can relate to your dislike of sweet foods. I went most of my young and adult life disliking anything sweet and would of never considered eating sweet sauces with chicken let alone fish. Then one day some friends introduced me to Thai food. I learned to never say never! Wed May 07 08:44:26 -0700 2008 3663309 50431 chef chicklet 6 3665039 I LOVE thai food. There are some regional differences to Thai food. Some make things like curry sweeter than others. I have a decent place that I go to every once in a while, but always have to specify: "No extra sugar in my green curry." Other places that I go to do NOT add so much sugar to their curries. I make coconut milk curries at home a LOT. For quickness, I use the Maesri brand pastes when I can not make my own paste. They are not sweet at all. Wed May 07 10:32:36 -0700 2008 3664627 111530 gordeaux 5 3666469 Smiling here :) I can definitely relate, in that I personally love dill pickles, and really dont like sweet pickles. So our tastes run the same! The comment was just that the flavor combo is pretty popular in general. Wed May 07 16:59:23 -0700 2008 3663309 150115 Mellicita 6 3666733 lol. I'm so hard-headed, that I can't even understand how sugary fish is even palatable. Maybe it's the east coast upbringing. I also can't fathom fish and cheese together, either. At Mcd's, I'm always a filet - no cheese. --I wonder if the sugary take on tartar is an Americanized thing if tartar sauce originated elsewhere. We have a tendency to take something savory, and add globs of sugar to it. And then sit on our butts to watch the newsman report about the obesity epidemic! Wed May 07 18:30:42 -0700 2008 3666469 111530 gordeaux 3 3664592 I also make a curry salmon. Grilled salmon goes into a sweet hot hurry coconut milk with Thai spices and serranos etc. Served over a slaw of napa cabbage salad with a little rice wine vinegar dressing. Love fish and sweet!!! Wed May 07 08:36:27 -0700 2008 3657059 50431 chef chicklet 4 3665045 This sounds great, but I would not sweeten the coconut milk curry. Coconut milk by itself has a nice tangy undertone to it, and I think it's better without added sugar. I LOVE coconut milk curries, but don't really like it when some Thai places add sugar to them. I think it's far better without added sugar. Wed May 07 10:36:08 -0700 2008 3664592 111530 gordeaux 5 3665359 I hear you. I can't take too sweet either, I love my version. Using fresh pineapple in the dish adds another sweet note so sugars not needed. I find when something is HOT the sweetness doesn't bother my palate as much. Oh well, we all gotta eat what we love. Just wanted to point out by saying "never" I really ate some crow with some sweetness to it! Wed May 07 11:56:13 -0700 2008 3665045 50431 chef chicklet 6 3673404 yep, chef, i too find a little sugar helps the crow go down! ;-P (do i hear mary poppins?) Fri May 09 17:12:51 -0700 2008 3665359 105717 alkapal 2 3664578 I use relish too sometimes and make a tuna/mac/egg salad with celery, onion and a heaping full of sweet relish. I've taken it to parties and had it at my own, everyone but the one neighbor that hates mayo eats it. I think it goes well too. Either way. Wed May 07 08:34:24 -0700 2008 3655294 50431 chef chicklet 1 3657127 How about tuna with wasabi mayo added in? Whole Foods offers a pleasant tuna, no mayo or very light, with nuts and dried cranberry. Mon May 05 07:06:27 -0700 2008 2172757 56490 foxy fairy 2 3665368 I bought a jar of this what do you is on? I bought it for the sushi I'll be making, but would love another idea. Wed May 07 11:57:43 -0700 2008 3657127 50431 chef chicklet 1 3657203 I make mine with Hellman's mayo, chopped red onion, chopped pickled jalapenos, chopped fresh cilantro leaves and lots of black pepper. It has to be cold so that the flavors can meld. I also make my chicken salad like this. I use the oil-packed tuna when I can find it, but otherwise, I like the Starkist Solid Albacore. Mon May 05 07:28:40 -0700 2008 2172757 51071 d2u 1 3662888 Tuna salad must be COLD, so I store my cans of tuna in the fridge so they're always ready to go. The tuna should be drained very well, then flaked very finely. A squeeze of lemon, finely chopped shallots, chopped celery and just enough Helmann's to hold it together and not enough to make it mushy. White toast is the classic for me, but I'll also do a good kaiser roll or, shockingly, french bread... Tue May 06 15:55:22 -0700 2008 2172757 34558 roxlet 1 3663073 Does anyone besides me store their tuna fish cans in the fridge before making tuna? My kids think I'm wierd. OMG I didn't read your reply roxlet, I was just thinking I do this and my son commented on it to me about 2 seconds ago! I do the same thing. I also open the can,put the lid on press, turn it on the side and let it drain using gravity first, then squeeze the rest out as you said, well drained is a must. Tuna on toast is pretty much preferred lately, and dill pickle slices... Tue May 06 17:09:10 -0700 2008 2172757 50431 chef chicklet 2 3663332 I drain it the same way, but I'll pass on the pickles! Tue May 06 18:53:54 -0700 2008 3663073 34558 roxlet 1 3663737 Here's mine. Oil packed canned tuna...pan seared/fried (bear with me) until is has nice browned bits. Remove from pan. Add a bunch of capers to the pan and fry for a bit until aromatic and crispy - add oil if necessary. On a baguette (I like soft Banh Mi baguette for this), add greens, thinly sliced white or red onion. Add tuna, the fried capers, drizzle with lemon juice and olive oil. Season to taste. Tue May 06 22:03:15 -0700 2008 2172757 145820 fmed 2 3664637 YUM is all I've got to say. Why not??? Wed May 07 08:46:17 -0700 2008 3663737 50431 chef chicklet 3 3664812 I guess I'm a purist and I'm always trying to replicate the perfect tuna sandwich that I once had a Jewish Deli in the East Village a long, long time ago. It was creamy -- but not too, had the crunch of celery and the tang of a little lemon plus the snap of a tiny bit of onion. I've gotten close, but never exactly gotten there. What it didn't have was pickles or anything sweet like relish. I'll try almost anything, but memory is the most powerful seasoning there is -- at least for me and tuna sandwiches!! Wed May 07 09:29:46 -0700 2008 3664637 34558 roxlet 4 3665378 I'm not locked into one tuna sandwhich I guess. I do love different ways preparing tuna depending on my mood or craving. So this sounds to me like a really delicious satisfying dinner at my house! Thanks for that! I'm keeping this thread, there are alot of great ideas in here, I'll try them. I''m one of those people that feels she is going to miss out on something! Wed May 07 12:00:47 -0700 2008 3664812 50431 chef chicklet 5 3673417 i just bought some tj's mustard aioli that i'm dyin' to try with tuna salad... Fri May 09 17:17:01 -0700 2008 3665378 105717 alkapal 6 3675811 Tuna, packed in oil, well drained, Hellman's mayo, red onion, celery, hard boiled egg, dash of salt, sprinkle of lemon juice, few grinds of pepper, celery seed. Sometimes cubed cucumber, or cucumber sliced thin (always whole grain) and lettuce on the bread. Sat May 10 20:36:30 -0700 2008 3673417 189528 Whosyerkitty 1 3739704 Has to be albacore tuna packed in water Mix with Miracle Whip Finely chopped dill pickle Lemon zest Salt and pepper a little green relish............... served on buttered white toast with shredded cold iceberg lettuce........yummy! Sun Jun 01 15:15:08 -0700 2008 2172757 196772 HannahBanana 2 4670624 Yes to miracle whip, its the only thing I use it for because the flavor just seems to go better with tuna, Best foods for everything else. I use the light varity only 20 cal per tbls. My mom used to make it with chopped hard boiled egg, chopped celery, lemon juice. pickle relish, a little mustard, she buttered the white bread and also put on lettuce and tomato, delish. I have also made mine with canned pink salmon instead of tuna, it is also very good. Sun May 10 08:31:53 -0700 2009 3739704 12130 malibumike 1 3923748 I thought I read somewhere that Albacore has more mercury than the chunk lite, so I switched back - DH won't eat Albacore anyway (it's a texture thing.) Mix-in depend on my mood: tuna, salt & pepper and a dollop of mayo on challah layered with cream cheese (both sides!), cucumber and white onions; tuna, S & P and slightly more mayo with chopped sweet onion, celery and hard boiled egg mixed in on whole wheat bread. Romaine is nice in the latter as a bread protector if I have to make the sandwich ahead of time - hate soggy bread!!! And if I REALLY want my mommy, tuna and Miracle Whip with pickle relish eaten straight out of the mixing bowl. I'll have to try keeping the cans in the fridge - great idea! I usually mix the tuna right after breakfast and then refrigerate until lunch so I have a cold sandwich, but chef chiclet, your idea sounds a lot easier on my stomach at 7am! Fri Aug 01 22:14:22 -0700 2008 2172757 208045 Cowprintrabbit 1 4674232 Thought I'd revive this thread because I was wondering about this today and it's a great resource. I make tuna sandwiches for work if I don't have any leftovers to take for lunch. Since I'm doing this in the morning while (probably) already late, it's pretty simple: TJ's tongol (wtf is this) packed in water - just cos it's cheap - squeezed dry of all water. I am lazy and in a hurry, so I make the mixture right in the can (drained of all water of course). Add a bit of TJ's reduced fat mayo (i'm not a mayo fan and definitely no expert), salt, cracked black pepper and a dumping of hot yellow curry powder. Flake up the tuna and mix all the ingredients well in the can, trying to keep at least half in the can and not the counter. But thanks to this thread, next time I go to TJ's I'll pick up some pickles or relish and celery salt if they have it. Anyone ever try tuna sandwiches using cilantro chutney and/or tamarind chutney? Mon May 11 13:49:29 -0700 2009 2172757 18288 janethepain 2 4756301 I love everything Trader Joe's except their mayo is complete crap! I wish they'd get good mayo and save me a trip to another store! Tue Jun 09 08:52:31 -0700 2009 4674232 123480 scuzzo 1 4755927 My family is very pack-rattish, so we always have drawers full of leftover condiment packs from take-out places. It is because of this that I discovered the delights of tuna salad made with Arby's horsey sauce - basically a mild horseradish mayo. I use white albacore in water, drained, with one pack of sauce per can. Add a little finely diced red onion and a lot of diced celery. Finish with a squirt of lemon juice and Sriracha, and mix it all up. I like it on whole wheat bread, topped with thinly sliced cucumber. On a related note, what fish exactly does canned tuna come from? Is it made of the scraps of the fish that gives us seared tuna steaks and sashimi? Tue Jun 09 07:15:04 -0700 2009 2172757 149565 RealMenJulienne 1 4758439 What does anyone think about wasabi and celery seed together? Does that work??? With mayo. Tue Jun 09 19:24:18 -0700 2009 2172757 123480 scuzzo 1 4758639 The Best tuna is Wahoo tuna from Samoa, I dream of this tuna! It runs about 2.50 a can I think, and you can only buy from specialty food stores or in Hawaii, or Samoa itself (I have a connection because my hubby is from Hawaii), or online. Here is an article from the honolulu advertiser that I found online: http://the.honoluluadvertiser.com/article/2004/Sep/19/ln/ln40alee.html By the way, ono means really good in Hawaiian) Tue Jun 09 20:35:29 -0700 2009 2172757 1081227 DishDelish 2 4966638 This tuna is packed in olive oil by the way. I forgot to mention that earlier. It is also much cheaper than those Italian brands! Fri Aug 21 14:59:38 -0700 2009 4758639 1081227 DishDelish 1 4952294 leave the tuna in the can . Mon Aug 17 05:53:33 -0700 2009 2172757 34684 the.crump 1 4952396 along with the ingredients that go *into* the tuna salad, i'd say -- like others, i believe (it's an old, long thread) -- that the choice of bread (or lettuce) makes a big difference in how the tuna salad "tastes." here's what i mean, as example: yesterday, i turned leftover baked salmon & crab roulades into a "salad" with old bay, lemon juice, mayo, green onions, celery and mayo. for lunch, i had it on torn romaine, with chopped fresh tomatoes. it was crunchy, light and very "crabby," in a good way. at dinner, i ate it on trader joe's water crackers, and it tasted like an upscale seafood "spread" at a cocktail party. i loved the crunchy bland contrast with the salad's delicate flavor. this morning (yes, yes, i'm on a roll), i had the salad on a soft sesame hamburger bun. this was definitely the *least* satisfying medium, as the yeastiness competed with the delicate seafood flavor, and t he pillowy softness mirrored the texture of the salad. not good. the flavor, size and texture overwhelmed the poor salad. Mon Aug 17 06:37:48 -0700 2009 2172757 105717 alkapal 1 4952815 I only use imported Italian light tuna packed in olive oil -- very well drained. I prefer mayo, so I like to make it fresh, with either lemon or lime juice, finely chopped fresh celery for crunch, and capers, for a little bite. ;) Mon Aug 17 09:09:32 -0700 2009 2172757 52499 ChefJune 1 4961725 Pan Bagnat! Olive oil packed tuna, chopped green and black olives, good tomatoes, hard boiled egg, onion, lots of basil, sea salt, fresh cracked black pepper. All on ciabatta, letting the olive oil and flavors seep in. Heaven. Thu Aug 20 06:20:42 -0700 2009 2172757 50691 nas9211 1 4963155 My preference is for a sashimi grade oil packed tuna, mixed with olive oil, capers, roasted red bell pepper, and a spicy pepperoncini peppers. Skipping the mayo and gonig more Mediterranean creates a really delightful sandwich. Here's the recipe: http://www.phoo-d.com/2009/08/tuna-guys-mediterranean-sandwich.html Phoo-D Thu Aug 20 12:49:16 -0700 2009 2172757 226727 Phoo_d 2 4963680 that'd be my *preference*, too -- if i could afford it! Thu Aug 20 15:15:19 -0700 2009 4963155 105717 alkapal 3 4965324 It is expensive- I just make tuna a once a month thing instead of every week. For me it is worth it but others may want to eat more tuna! Fri Aug 21 08:29:21 -0700 2009 4963680 226727 Phoo_d