any secrets to a great tuna fish sandwich?

[SILVER]

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

[DoobieWah]

I developed my tuna salad recipe in high school, (working single mom).

Tuna
Mayo
Dijon Mustard
Dill Pickles
Pickled Jalapeno
Diced Apple
Diced Celery

(I love the way the jalapeno and Dijon play together in this.)

[Atomic76]

I keep it simple, just some Franks Red Hot, no mayo. Especially on tuna packed in oil.

[divadmas]

though mostly pregnant women need to watch mercury content of tuna i think recommendation was of 1 serving a week. chunk light has considerably less than more expensive solid white albacore.

[angustia]

I mixed tuna with golden smoked sardines, green onions, finely chopped pimiento, grainy mustard, mayo, plain yogurt, lemon juice, a little sugar to put a hint of sweetness, black pepper and a little garlic powder....and it was so good!
I even stuffed some celery sticks with it - good for diet snacks!

Next time I'll try adding roughly chopped granny smith apples (from a suggestion of a poster on this thread) and celery.

Has anybody tried using fresh pineapple, or chopped artichokes (pickled), or any other unusual stuff?

[Puffin3]

I use solid white albacore tuna, with cooked egg yolk/capers and a few drops of fresh squeezed lemon juice and a whole clove of roasted garlic/s&p. The cold roasted garlic and capers REALLY elevate the flavor of the tuna. while not overpowering it. The cooked egg yolks replace mayo or olive oil. With some "kettle' chips and a Kosher dill pickle on the side.......and a 'Becks'.......and sitting in front of the TV on a Saturday afternoon watching the ball game and it's warm and sunny outside and I ought to be out there doing all the things I promised my wife I'd do when she was out shopping.

[melpy]

Use an Italian tuna packed in olive oil.

[Eric1988]

Prepare for the best simple tuna sandwich recipe ever.

Starkist Chunk Light with sunflower oil (in pack)
2 1/2 - 3 tablespoons of Hellmans Real Mayo
Few dashes of salt
Generous amount of black pepper (1 tpsn)
Lay's Barbecue chips in sandwhich or on side.

try it out!

[jbsiegel]

VERY simple here...water packed tuna, mayo and Miracle Whip (50% of each). NONE of that celery stuff in my tuna salad!!! Bland...yes. Boring...yes. Delicious...you bet!

The person that mentioned the pickle relish. I have a recipe for Tuna Surprise that includes tuna, grated eggs, chopped onions, chopped green pepper (not too much), cubed Velveeta, pickle relish and Miracle Whip. Mix all that up, slap it in hot dog buns, wrap in foil, Bake 30 minutes at 350. Total yum! (Big childhood memory on this one!!!) They freeze well too!

[Kontxesi]

My mom always did two spoonfuls of MW and one of relish to one can of tuna when I was a kid. She'd add mustard to it after she made my sandwich (my siblings weren't as picky as I was). Always on untoasted white bread.

These days I am a little more adventurous: I do add the mustard, plus chopped onion and salt and pepper. And I toast the bread. :)

But I've always wanted something more exciting to do with tuna. I've gotten some great ideas reading through this! I'm going to try an Asian tuna salad for lunch tomorrow. Scallions, sauteed garlic and ginger (cooled), sesame oil, bean sprouts, julienned carrots, red onion, maybe a splash of soy and some sesame seeds.... I'll follow up with results.

[sandylc]

Tuna
Mayo (real)
Shredded mild cheddar
Chopped celery
Chopped red bell pepper
Sunflower seeds
S&P

[Kontxesi]

To follow up.... It was nasty. :( I forgot the soy sauce, which might have been part of the problem.

I might try again with better tuna and an altered ingredient list after I heal from the first attempt.

[Elster]

A lot of these ingredients might sound incongruous, so don't overthink it, but honestly, I could eat it like this with a trowel:

Tin of tuna in brine (drained)
2 tbsp greek yogurt
generous squeeze of lemon juice
generous splash of balsamic vinegar
heaped tsp horseradish (the creamed kind - I like the hot stuff though)
lots of fresh ground black pepper

All mashed together coarsely with a fork. The balsamic vinegar's the trick, I don't know what it does but MAN.

[tiffeecanoe]

Bumping this back up to brag about the amazing tuna wrap I made for lunch today!

I had some leftover chipotle in adobo, green chile and flour tortillas in the fridge and thought.. hmmm, what ever shall I make for lunch!? I'd been thinking about tuna and thought... HMMMM...

I chopped up half of a chipotle, tossed in a spoon of green chile, mayo and some inexpensive canned tuna and mixed with a touch of salt. I spread that onto a lovely flour tortilla and topped with chopped romaine, tomato and a handful of pepper jack cheese and gotta say - I'll be making this again!

[venushakti]

The only thing that matters to me is that the sandwich comes with lots of raw onion and provolone. I like tuna salad prepared most any way except sweet, but the onions and provolone are my non-negotiables.

[PHREDDY]

most people forget to add salt and pepper!

[coll]

I never add salt since it is a canned product (we don't use much salt in general), but I put enough black pepper that you can really see it. That's my main secret to good tuna salad.

[eepi]

This is a variation of my grandmother's mixture.

2 cans of whatever tuna was on sale.
Small minced onion or shallot - I like to use shallot.
2-3 stalks celery, minced. (Not chopped - really minced.)

In a separate bowl you dollop in some few Tablespoons or so of Hellmans - or Duke's (I like Duke's) mixed with a spoonful of prepared yellow or brown mustard to taste (I like a Dijon like Grey Poupon) - no measurement - you want enough to hold it together without being gloppy. (You can always reserve the left over (if any) to spread onto the sandwich bread.) Into this mayo-mustard combo you mix a small pinch of celery seed and a generous pinch of celery flakes. The celery flakes are the secret ingredient here. Grind in a little pepper. Mash these ingredients together in a separate bowl before mixing into the tuna-celery-onion bowl. This tuna salad must sit in the fridge in a glass or ceramic bowl for at least a couple of hours or overnight to hydrate those celery flakes and blend the flavors.

I love it on Saltines (I don't add extra salt to the tuna blend) - also makes a delicious sandwich - I like it on a hearty whole wheat such as Brownberry Natural Whole Wheat - Gramma liked it on potato bread (which I haven't noticed on the shelves lately) and sometimes on Roman Meal original (about which I had completely forgotten until this moment).

I had also completely forgotten about tuna salad until my husband's stepfather died and we ended up with cans of tuna from his pantry, and numerous trips to clean out the house -requiring quick meals before and after. Definitely simple comfort food, and relatively quick prep while still being savory and vaguely elegant.

It's the celery flakes!

[travisfare]

If you don't put apples, walnuts, and Dixieland chow chow in it, it won't hit all the taste buds.

Why do some people call it a tuna fish sandwich? I've never heard anyone ask for a chicken fowl sandwich??

[sandylc]

Ha...I've wondered about the "tuna fish" thing myself....

[BobB]

There've been threads about that out here. My personal theory is that it comes from German immigrants - in German, "thunfisch" is one word.

[speakhandsforme]

Okay, I'm in college, so money limits my options here. But, really, this is my favorite kind of tuna sandwich. No frills. Here we go:

1 can tuna. Doesn't matter what kind. Wal-mart brand chunk light is fine.
Kraft mayo, but I'll take Hellman's if it's the only thing available.
Dill relish (NOT sweet).
White bread. I'm talking wonderbread. If I get crazy sometimes I'll toast it.

And that is IT!!!

[sandylc]

Sunflower seeds, celery, bell pepper (red and/or green), shreds of mild cheddar (I know, I know, no cheese and fish! but it works). Along with just a dab of best-quality mayo.

[danionavenue]

tuna fish, miracle whip, sweet relish, hard boiled egg, mustard, salt & pepper, onion or celery bits optional:)

[malibumike]

Yes Dan you are right on with Miracle whip,I just made your recipe but too lazy for the hard boiled egg.

[angustia]

I find that solid tuna tend to be dry. I use flaked tuna and mix it with a little lemon juice, sweet pickle juice, chopped sweet jerkins, chopped dill pickles, chopped sweet onions, salt and pepper, a little dijon mixed with mayo.

[coll]

The pickle juice is a great idea, I wouldn't be allowed to sneak actual chopped pickles in ours.

[teezeetoo]

italian or portuguese olive oil packed dark tuna (genova will do) - can't abide white water-packed tasteless dry tuna. if you start with a tasty moist tuna, you can add almost nothing and it will be yum. we like to add capers, chopped sweet onion, lemon juice.

[coll]

I usually just add a dab of mayo, a bit of chopped celery, lemon juice and LOTS of black pepper.

[Krislady]

I like to add chopped watermelon pickles when I have them, which has been years. I need to make watermelon rind pickles this year, I think.

[greenstate]

I have not read this post in a very long time so I am sure that my "discovery" will be old news to many on this board. My new absolute favorite secret to a great tuna sandwich is the tuna. After years of water-packed albacore I have recently discovered Tonnino wild caught yellow fin tuna fillets in olive oil. Another favorite is Crown Prince natural yellow fin tuna in olive oil. I don't know how I endured the sawdust-in-a-can tuna that I used to like so much. I feel like a born again tuna freak.

[mamachef]

For the basic, delicious and classic tuna sandwich I frequently crave, the recipe is albacore tuna, flaked; a good shot of fresh lemon juice, pepper and salt, and Best Foods or Duke's mayonnaise. The kicker to this is mincing celery so finely that it will mound in a spoon, and adding half-again to the total amount of tuna. Really good and light and refreshing. Sometimes I like to mince a little green onion and relish into it too.
When I go fancy, it's Italian oil-packed tuna, roasted red bell peppers layered on, Italian bread spread w/ cannellini bean and garlic puree, or put together in a salade nicoise: Tuna, steamed potatoes and green beans, sliced hard-cooked egg, olives and anchovies in a basil-y vinaigrette; salt and pepper.

[emu48]

Tuna salad sandwich is a blank slate. Anything you can do makes it more interesting. I tend toward capers, onions, walnuts, olives, pickled hot chilis of various kinds. Toasted and pulverized rice (a Thai garnish that was in the fridge) is a neat addition. So is minced salt-packed anchovy. So is hard-boiled eggs. Do whatever. It will be good. I live where fresh tuna is abundant and affordable, and I STILL buy canned tuna. They're two very different foods. I like 'em both. That said, tuna salad made from cold leftover grilled tuna is supurb. So is tuna salad made from tuna conserve (google up a recipe for that, if you have fresh tuna). I love mayo ... real mayo, meaning Hellman's or Best Foods, depending on where you live, or homemade. But mayo isn't the only way to fly a tuna salad. Consider romesco sauce. Or if you want it a little less fattening, use hummus instead of mayo. My default tuna salad is tuna, capers, mayo, Dijon mustard, a shot of Tabasco.

[mariacarmen]

Today's great tuna fish sandwich: solid Tonnino brand tuna, drained of oil, minced shallot, carrot tomatoes, pickle relish, basil, a touch of hummus, and sambal ulek. oh and salt, fresh ground pepper, dill, celery seed, and garlic powder. on toasted double fiber wheat bread. YUM.

[melissainbklyn]

toasted bread makes all the difference.

[SIMIHOUND]

My wife's secret is to add chopped veggies like lettuce, celery, carrots, tomatoes, small amount of garlic powder, salt and pepper and then of course the mayo. I like mine with pickalilly (Barney Fife talk for sweet pickle relish) If I have cheese I put a slice over the open faced sandwich and melt it in the toaster oven until it melts. You can always make your tuna anyway you like and put crushed potato chips over it old school style.

[alkapal]

yes, picalillii is excellent in tuna salad! but it is not "sweet pickle relish" in any versions i've had -- from a mustard-graced version, to green pickle versions, to tomato-based versions. i always thought that cabbage (not cukes) makes picalilli, for the most part.

tell me if i'm wrong; i'm willing to be educated. i may also be thinking of chow-chow (from pennsylvania).

i think there was a picalilli thread not terribly long ago. http://chowhound.chow.com/topics/510033
maybe it'll revive!

~~~~
ps, i'm a fife fan!

[shanagain]

You know, when this thread popped back up into my posts I think I realized the true key to a great tuna sandwich - being in the mood for a tuna sandwich. It's one of those things that if it sounds good, it's going to *be* really good.

[BobB]

Not necessarily - I was in the mood for one a while back when I was not in a position to get home and make it myself so I went to a Panera. Horrible! Flavorless, dry and boring. And the CEO of Panera lives in my town so you'd expect the one here to be like a flagship or something and pay extra attention to quality.

[shanagain]

Point taken! Mental edit: if it sounds good, homemade will be good.

Also, now a tuna sandwich and a bowl of tomato soup sounds absolutely perfect.

[BobB]

Agreed - when I'm in the mood for one and I make it myself it's always fantastic! Doesn't hurt that I have a pantry well-stocked with Pastene tuna in oil.

[Raids]

Sue me, I love mayo. Anyway, I worked at a cafe that had amazing, beloved tuna salad, and since it is now closed I can safely disclose that the secret ingredient was Jamaican relish.

[zorra31]

There are two ways I like my tuna salad, depending on my mood and the season - one version is kind of savory & hearty and the other is more crisp & fresh.

Savory & hearty: tuna fish, real mayo, minced garlic (or garlic powder in a pinch), just a tad of Dijon mustard, celery seed (or carraway seed, yum), chopped hard boiled egg, salt & fresh cracked pepper. I think it tastes best on freshly toasted 100% whole wheat bread, yum. :)

Crisp & fresh: tuna fish, Miracle Whip, minced celery, chopped tomato, chopped sweet onion, chopped sweet gherkin pickles (or sweet relish in a pinch), minced green bell pepper, topped with a handful of shredded iceberg lettuce or alfalfa sprouts, served on a soft or chewy flavorful bread, like hearty rye or sourdough... yum! :)

[spicy_chewy]

These both sound great! Wondering if anyone has found a good, sustainable substitute for tuna? Maybe Kahala? Is that available in NYC?

P.S. Hellmann's all the way.

[imLin]

I won't get into the water packed vs oil packed debate...but this is what we like in our tuna salad...if you like seafood salad this has the flavor without the extra cost.

We grate a carrot, mix drained tuna, add a little relish, mayo, a little toasted pecans, a few raisins or dried cranberries, diced celery, diced sweet onion and then put it on a sweet bread like date nut or raisin bread...It is really good!

[dooflaer]

Fry some minced garlic and ginger, diced carrot and celery in toasted sesame oil; add the tuna with some rice vinegar, tamari and lots of sambal. Put it in a wrap some green leafy vegetable. You will tuna-gasm in your pants.

[Joishii]

tuna-gasm?

ok, i am never eating this stuff again.

[DowntownLibrarian]

I like Duke's mayonnaise the best because no sugar is added and I prefer a non-sweet tuna sandwich. Garlic and pepper are also essential from my perspective.

[tiffeecanoe]

So many variations here, I love it!

I simply use tuna in olive oil, diced onion, diced jalapeño, sea salt and pepper and either a little more olive oil or a little bit of mayo if I happen to have it on hand....

[scottysauce]

tuna
green garlic
artichoke hearts
sweet pickles
celery
onion
sweet hot mustard
miracle whip
tiger sauce
salt pepper
lemon zest

[alkapal]

scotty, that sounds good -- and i'd bet it'd be a killer hot dip if blended with mayo and cream cheese, then baked!

[chef chicklet]

As of late i'm pretty stuck on grilling my tuna sandwiches. Last night again was tuna melts with fontina cheese. I think in restaurants mostly they use cheddar, but for me the way the fontina melts into the tuna is best. Put your tuna salad the way you love between bread of your choice, not extra mayo needed. Then butter the bread that's being grilled first, butter the other side facing you. If you have a nice cast iron grill pan you can do 3 large sandwiches at the same time. The bread comes out beautifully golden and the cheese melts into the tuna. YUM!

I served the sandwiches with thickly sliced garden tomatoes. The tomatoes although not mine, were perfect to slide into the hot sandwiches or eat with salt and pepper plain. Dinner was just perfect last night...

[mariacarmen]

i agree about the fontina! it's my favorite on tuna melts.

[ChristinaMason]

Very simple, but very good:

-oil-packed tuna, mostly drained (not albacore, which I find to be pretty flavorless, and it's loaded with mercury)
-finely-diced celery
-celery seed
-mayo, preferably Hellmann's
-salt and freshly-ground pepper
-finely-diced dill pickle, plus a splash of juice
-maybe a dash of garlic granules or Lawry's seasoned salt (usually not)
-a squeeze of lemon, if I'm in the mood

Mix all the ingredients together gently. The tuna salad should be moist but not drenched in mayo or pickle juice. Spread on whole wheat toast and enjoy. Lettuce and tomato definitely optional. I also like hard-boiled egg in tuna, but rarely add it to my own.

[miss_mehitabel]

My favorite is homemade garlic-basil mayonnaise, parmesan cheese, and canned tuna or salmon. For the mayonnaise I use an immersion blender:
Use a fresh and organic egg if you can- my mother-in-law raises her own chickens and after using her fresh eggs, other eggs don't taste good to me in mayonnaise.

My mayonnaise recipe:
crack one egg into a bowl. Add a generous squeeze of lemon juice (I use meyer lemons from our tree), 2 cloves of garlic, a pinch of salt. Holding the immersion blender in one hand and a pouring container full of extra virgin olive oil in the other, blend continuously while drizzling in a thin stream of the oil. Continue to blend and add oil until the mayonnaise is thick. Add some basil leaves, blend. Correct seasonings.

For the salad, drain a can of tuna or salmon, put it in a bowl, and stir it together with some grated parmesan cheese, lemon zest, black pepper, and enough of the mayonnaise. It is quite rich, but would probably also be good with shredded lettuce or sprouts in the sandwich.

[mariacarmen]

i do lemon juice, lemon zest, minced sweet pickles, minced capers, celery SEED, italian tuna in olive oil (don't remember specific name), chopped shallots, fresh ground black pepper. on some kind of toasted bread. sometimes with melted fontina.

[grillvogel]

I was recently craving tuna, but had very limited things around the house. What I did have though worked extremely well:

Can of unsalted tuna
4 tablespoons of Trader Joe's Jalapeno Tartar Sauce (sounds like a lot, but calorically and moisture-wise it's equivalent to 2 tablespoons of mayo)
1 tablespoon of Trader Joe's organic mayo (best tasting mayo I've found since Hellman's changed their formula)
1 teaspoon of spicy brown mustard
Freshly cracked pepper to taste

I will definitely be making it again for a fast and delicious tuna sandwich!

[alkapal]

jalapeño tartar sauce? sounds interesting. is it mild or hot?

[BobB]

I make my own version of that. It's dead simple - just mix 1/2 cup of your favorite mayo (I like Spectrum Canola), juice of 1/2 lemon, 2 - 3 tbsp chopped pickled jalapeños, and 1 tbsp hot sauce (I use Melinda's XXXTra Hot Habanero). You can adjust the amount of peppers and hot sauce to suit your heat tolerance.

I always serve this with pan-fried fish and it's a big hit.

[patj03]

Read through all . . . can anyone explain the difference between the albacore and other types of tuna? Will do some other searching myself and will post a link if I find a good answer.

[Mild Bill]

I haven't read all the replies, but I always love it when I add coarsely chopped Calamata Olives to my Tuna Salad...
It's especially good the next day...

[falconress]

I'm going to try some of the variations here, but also, here are my steps. People go nuts over my tuna salad, and I could never understand why, since - as you'll see - it could not be simpler. *shrug* It's a little embarrassing, because I'd like to think I'm rated amongst family and friends for my somewhat more complex creations, but whaddya gonna do. Maybe it's the technique, maybe the ingredients, in any case - all the elements are easily recreated by a five-year-old child. Seriously. You don't even need a can opener, now that they sell tuna in tear-open paks.

How To:
** 1 6 oz can tuna, drained
Notes: I use solid white albacore, packed either in oil (preferably) or in water. Most often, Bumble Bee Prime Fillet, which is packed in water, but sometimes other brands - the key is solid white albacore. Sometimes I use a tear-open pak, either 2 of the small (3 oz) or one large (7 oz), and squeeze to drain excess liquid.
To drain liquid from the can, I either use one of the dedicated gadgets made for this or squeeze the bejeebus out of the can while holding it upside down. Then I squeeze a little more.
Transfer the contents to a small food processor, process quickly (1 or 2 quick presses) to flake the tuna thoroughly. Transfer the flaked tuna to a mixing bowl.
** 1 medium onion, chopped, squeezed
Notes: If you have a choice, the sweeter the onion, the better. I dice the onion into ¼” dice, then spread on a double layer of paper towels, roll up, and squeeze the excess liquid into the sink. Lay a paper towel in the sink to catch any onion bits in case the paper towel tears while you’re squeezing. When I’m sure all excess moisture is gone, I shake the onion out, unfurling the towel as best I can, into the mixing bowl with the tuna. If you do it carefully over a clean cutting mat, you don’t lose any useable onion pieces.
The best proportion – and you can eyeball it, it doesn’t need mathematical precision – is about ¾ the quantity of onion to the quantity of tuna. The mound of onion should be a little bit smaller than the mound of tuna. If the onion is strongly-flavored, use a bit less.

I fluff-blend the onion and tuna, both of which should be relatively dry, with a grandma fork (a big multi-purpose utility fork, but any fork will do). Then I add:
** Mayonnaise, up to 3 tablespoons, 1 at a time
Notes: Usually, Hellmans. Sometimes, Hellmans Lite. Sometimes, Dukes (we spend part of the year in the South). Sometimes, Krafts. Sometimes, homemade. In other words, whatever. I add one tablespoon, blend – never mash! – with the fork, then add more until the tuna-onion-mayo have melded. I want it to still be recognizable as tuna, not look like an anonymous mayonnaisey-mush.

When it’s done, transfer to serving dish, garnish as desired (some pretty radishes, cornichons, scallions, crackers around the rim, or maybe nothing at all), cover, and refrigerate until serving.

I’m pretty sure any number of additions could be made that would probably enhance the taste, but I never dare, because the one time I chopped up some cornichons in it I got an earful about why did I change the recipe. If you’re interested, try it pristinely first, then start experimenting.

Like I said, I don’t know why this makes people start complimenting me while they still have tuna sandwich in their mouths (yeah, yuck), but it does. I suspect it may have something to do with starting out with squeezing out excess liquid from both the tuna and the onion, even though that doesn’t make sense, culinarily speaking – the juices should enhance the flavor. But that’s the only thing I do that I think maybe other people don’t, because there’s certainly nothing else at all unusual about the rest of my process.

[BobB]

One thing that jumps out at me is the quantity of onion you use - almost as much as the tuna by volume. That alone makes this a most unusual recipe, and probably makes a much bigger difference in flavor than draining the liquids. Most recipes I've seen that use onion add no more than two or three tablespoons (if that) per can of tuna.

[jeanmarieok]

I'm with Bob - way too much onion. Give me 7 oz packet of tuna, maybe a Tbls minced onion and some Dukes. If I am feeling crazy, a little sprinkle of chopped or even dried dill. Bread must be good quality whole grain, lightly toasted, with a spread of mayo on the bread. Serve with bread and butter pickles on the side.

[BobB]

I didn't say it was too much onion, just that it was an unusually large amount. The fact that she gets compliments every time she makes this has me tempted to try it next time I'm in the mood for tuna salad!

[falconress]

Maybe that's it. I'm glad I put it out there and that some knowledgeable eyes looked it over, because I truly never understood why this would provoke any comments at all, it seems like such a very bland variation. And it is. Everybody else's recommendations in this thread are much more varied in seasoning.

Just made it yesterday, and am fressing a sandwich right now (and it is pretty good, if I say so myself), so I had the chance to double-check. Yes, it is that proportion of onion, so I guess it's a higher-than-usual ratio, hmmm.

I was at Fairway this week and bought local, sweet onions, and that's what I used. I use Vidalias when they got 'em. When the onions are "sharper," I might use a tablespoon or two less.

Meantime, I bookmarked this thread and I'm going to try some of the recs, at least in the tuna I make for my own consumption - celery seed, carrot shreds, dill, and beyond - lots of great ideas here.

I also like a sweetish bread, like a lot of folks. Right now it's a roll but I'm going to try raisin challah after Passover.

eta: Jeanmarieok, it does sound like an awful lot of onion, I see now looking with fresh eyes. But the bowl always comes back to the kitchen empty, so it seems to work. Maybe tuna salad is something people will eat no matter what, just because it's familiar. Who knows.

It's one of those things where it goes back so far I don't remember where I learned how to do it or who told me how much to use. The only guide I keep in mind is thinking that the onion flavor will intensify somewhat between prep and serving (and even more the next day, if it lasts), and if the onions are sharper to begin with, I use a tad less. But mostly I eyeball it.

[puzzler]

Those who complain that your (falconress) receipe has too much onion obviously didn't actually make it that way and try it. They are basically saying well I only use this much, so it can't be right.

Well, I tried it and It's is great! I'm not sure why, but we love it. Thanks falconress for the wonderful idea.

I had regular yellow-skin onion and chopped up a pile almost equal to the pile of tuna. I squeezed the tuna as I usually do, but skipped the squeezing business on the onion. Loved the flavor and crunch. I'll pick up a sweet onion and try that next time.

It reminded me of Lt Buntz on the Hill Street Blues TV series (Dennis Frantz), who's favorite sandwich was sardines and chopped onion and mayo mashed up -- that's great too.

[rcallner]

Good quality tuna in oil (not caviar priced, just good); a clean-tasting mayo, Hellman's or homemade; s&P, garlic salt, chopped celery and green onions, and some chopped jalapeno-stuffed green olives. On toasted sour rye bread with a crunchy lettuce to buffer.

[laliz]

solid white tuna in water
best foods mayonnaise
worchestershire sauce
chopped water chestnuts
chopped black olives
shredded carrots
frozen petite peas

*I tried tuna in olive oil based on recommendations here; but did not enjoy it at all
I grew up on chunk tuna in oil, solid white in water was an absolute revelation

[tearingmonkey]

-fresh basil
-flatleaf parsley
-capers
-lemon zest
-lemon juice
-tuna in olive oil
-chopped boiled egg (if on hand)
-baguette or rye bread

love in my tummy

[CathyR]

Love my tuna with some banana pepper rings on the sammie. Good tuna salad sammie and tomato soup is one of my favorite lunches. And if Jersey tomatoes are in season--HEAVEN!

[gfr1111]

Mix together the following:

1. 14 ounces (2 seven ounce cans) Albacore tuna in oil, drained, but you don't have to be a fanatic about the draining
2. 1/4 cup minced white onion
3. 1/4 cup chopped celery in cubes
4. 3 hardboiled eggs, including whites, chopped
5. 1/4 cup sweet gherkins, chopped
6. Hellman's mayonnnaise to taste. (I like a lot of it, but if you add too much, you start getting tuna paste instead of sandwich spread.)
6. Salt and pepper to taste
7. Put two leaves of iceberg lettuce on two pieces of buttered white bread, preferably Pepperidge Farm, Upside Down bread, or soft bakery bread, one leaf on each side. Put the tuna salad in the middle between the lettuce leaves and close. This prevents "soggification" of the bread. Cut diagonally.

[BobB]

Where do you find seven oz cans of tuna these days? Most aren't even six anymore, but only five oz.

[malibumike]

I believe costco has 7 oz canned tuna.

[BobB]

Italian in oil? That's the only kind I'll buy. Even my old standby Pastene shrank to 5 oz cans last year.

[alkapal]

Chiarello's recipe for 'italian tuna mousse": http://www.foodandwine.com/recipes/italian-tuna-mousse

~~
here is a good looking recipe, too:
Ahi Tuna Salad -- from "food musings"

http://foodmuses.wordpress.com/2010/0...

4 servings

½ cup mayonnaise
6 tablespoons fresh lime juice, divided
1/3 cup drained pickled ginger from jar*
1 tablespoon plus ¼ cup soy sauce
2 teaspoons wasabi paste (green Japanese horseradish paste)*
½ teaspoon toasted sesame oil*
2 tablespoons Sriracha Chili Sauce*
2 1/2 cups shredded cabbage
1 ¼ cups shredded carrots
4 6 ounce 1 inch ahi tuna steaks
Blend Mayonnaise, 2 tb lime juice, ginger, 1 tb soy sauce, wasabi paste, Sriracha and sesame oil in a food processor until smooth. Season to taste with salt and pepper.

Mix cabbage and carrots in a medium bowl. Add 4 tablespoons lime juice; toss. Place on four plates.

Place sliced raw tuna on the cabbage mound. Pour sauce over tuna.

*Available in the Asian foods section of most supermarkets.

[cornflower55]

the chiarello tuna mousse recipe above (the linked one, not the posted one) is very good. it is worth trying -- and following exactly.

one note -- if you use tuna in water instead of oil, and you don't drain every drop, it will turn into something very disgusting. also if you add too much balsamic vinegar or lemon juice it will also be terrible. this is a recipe where you have to follow the proportions perfectly.

[AnyaTika]

Whatever I do, I must do two things for my standard tuna salad: Add chopped celery leaf. Must have the leaf! Add a dijon mustard. Also, a good toasted rye. Comfort foooooooooood! Cheap. Comfort food.

[armagnac]

Start with the tuna itself. America's Test Kitchen found that its tasters preferred the milder (i.e. less flavorful) kinds of canned tuna, solid white albacore in water - Chicken of the Sea and Starkist were the top-rated brands.

Personally, I want to taste the tuna through the mayonnaise etc. With an eye on the budget, I've been using Trader Joe's canned albacore solid white tuna packed in olive oil - much preferable to their canned albacore solid white tuna packed in water. Of the national supermarket brands, it used to be Starkist pre-TJ's. Of course there are classier Italian and other tunas on the (up)market, but however good, for me they're not worth the price for use in tuna salad.

What's all this anti-mayo talk? Canned tuna and mayo is the classic tuna salad, with other odds and ends tossed in (I like chopped celery, scallions, sometimes capers). Hellmann's Light Mayonnaise cuts the calories and fat in half and saturated fat by 2/3 without sacrificing much in the flavor.

(By the way, salmon salad made the same way but using canned wild/Pacific salmon (cf. Trader Joe's) is delicious too.)

The local deli made up some tuna salad with olive oil instead of mayo, plus some lemon juice and dill and other things. Not bad, but I couldn't replicate it.

[alkapal]

that'd be my *preference*, too -- if i could afford it!

[Phoo_d]

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!

[nas9211]

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.

[ChefJune]

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. ;)

[alkapal]

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.

[the.crump]

leave the tuna in the can .

[DishDelish]

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/art...
By the way, ono means really good in Hawaiian)

[DishDelish]

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!

[DishDelish]

I'm getting super excited because we are going to Hawaii in August and I'm bringing back a suitcase full of my favorite mouth watering Wahoo tuna. We can go to the commissary with my hubby's Grandma and get the Van Camp's chunk Wahoo for a steal!

[scuzzo]

What does anyone think about wasabi and celery seed together? Does that work??? With mayo.

[RealMenJulienne]

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?

[janethepain]

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?

[scuzzo]

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!

[Cowprintrabbit]

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!

[HannahBanana]

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!

[malibumike]

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.

[fmed]

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.

[chef chicklet]

YUM is all I've got to say. Why not???

[roxlet]

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!!

[chef chicklet]

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!

[alkapal]

i just bought some tj's mustard aioli that i'm dyin' to try with tuna salad...

[Whosyerkitty]

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.

[chef chicklet]

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...

[roxlet]

I drain it the same way, but I'll pass on the pickles!

[roxlet]

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...

[d2u]

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.

[foxy fairy]

How about tuna with wasabi mayo added in?

Whole Foods offers a pleasant tuna, no mayo or very light, with nuts and dried cranberry.

[chef chicklet]

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.

[alysonlaurel]

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.

[gordeaux]

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)

[alysonlaurel]

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.

[Mellicita]

Sugary relish and fish? Isn't that the basic idea in tartar sauce which generally includes mayo and sweet relish?

[gordeaux]

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.

[alysonlaurel]

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.

[chef chicklet]

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!

[gordeaux]

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.

[Mellicita]

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.

[gordeaux]

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!

[chef chicklet]

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!!!

[gordeaux]

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.

[chef chicklet]

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!

[alkapal]

yep, chef, i too find a little sugar helps the crow go down! ;-P

(do i hear mary poppins?)

[chef chicklet]

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.

[elvisneedsboats]

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.

[SSqwerty]

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."

[pilotgirl210]

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.

[LadyCook61]

water packed tuna, hellmans, hamburger relish, sweet onions, on whole wheat bread.

[Full tummy]

You've got a tartar-sauce style thing going.

[18465]

roast red pepper diced is a great addition. crreates a favor much more than the sum of its parts.

[doodlexo]

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. =)

[fayehess]

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

[Full tummy]

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.

[KellBell]

I take it out of the can and squeeze in my hand like you would with frozen spinach. I do not like watery tuna.

[LadyCook61]

I prefer the water packed too and Hellman's.

[toodie jane]

I love a combo tuna/egg salad. So different than either alone. Make each as usual and combine.

[yummyinmytummy]

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

[gourmanda]

raspberry wasabi mustard, hellman's, red onion, Lea & Perrin's

[foiegrasfan]

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.

[alkapal]

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....)

[puzzler]

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.

[alkapal]

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!).

[puzzler]

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

[tatyr]

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.

[mshrmlvr]

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

[amac123]

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!

[amac123]

i forgot to mention the importance of sliced tomatoes to add texture!

[getcyped]

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!

[im_nomad]

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..

[jpr54_1]

I make this but I use fresh tuna, tarragon, and parsley

[PhilUSAFRet]

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.

[chazzerking]

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

[RGC1982]

caraway seeds

[jmunn]

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.

[southerngal]

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.

[RGC1982]

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.

[jinet12]

"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

[MeowMixx]

I'm definitely going to have to try the anchovy idea. I chop up a bunch of the mezzetta spicy yellow peppers in mine....

[JennS]

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.

[anni]

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.

[bkhuna]

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.

[yummyinmytummy]

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.

[MRS]

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!

[pattisue]

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.

[howboy]

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.

[halfstaff]

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!

[azhotdish]

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.

[Mission]

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.

[another_adam]

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).

[uptown jimmy]

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.

[NiKoLe1625]

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!

[NYchowcook]

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.

[eezerik]

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

[Pincho]

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.

[another_adam]

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!

[shelvis]

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.

[toodie jane]

yay for a horseradish fan!

[lisaf]

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.

[HillJ]

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).

[LindaWhit]

Oooh - like the idea of toasted cheese bread - TJ's sells an Asiago Peppercorn bread that would be great for tuna sandwiches - thanks, Hillj!

[HillJ]

ditto oooh, anything containing a peppercorn gets my attention!

[Cheese Boy]

Pecorino Pepato: http://www.fromages.com/cheese_librar...

[HillJ]

heaven :o)

[lisaf]

Best Foods is the same thing as Hellman's just marketed under a different name West of the Rockies. Bizarre, I know.

[HillJ]

Good to know, lisaf :)

[Tartinet]

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...

[pescatarian]

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).

[gastronomy]

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!!

[danna]

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?

[Tal]

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.

[HPLsauce]

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.

[gastronomy]

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....

[danna]

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.

[alkapal]

gastronomy, what is goat pepper?

[BellaDonna]

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!

[steinpilz]

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.

[chez cherie]

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!

[weezycom]

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!

[TerryG]

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!

[JK Grence the Cosmic Jester]

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.

[TerryG]

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!

[Mila]

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.

[jbyoga]

Try a dash of curry powder and a bit of Sriacha sauce!

[kate used to be 50]

Yes, curry powder is a often added! I actually make a curry oil that I use as a substitute for olive oil.

[kate used to be 50]

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

[jcanncuk]

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!

[puzzler]

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

[Uncle Ira]

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

[puzzler]

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

[Uncle Ira]

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

[LindaWhit]

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.

[oooobarracuda]

That genova tonno is the stuff!!!
try adding a little wasabi mayonnaise next time

[BobB]

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.

[Will Owen]

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!

[alkapal]

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!

[Will Owen]

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.

[walker]

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.

[alkapal]

LOL, Will! thanks. i return to this thread regularly 'cause i've marked it as a "favorite"....

[meatn3]

Will, I finally remembered to try your anchovy idea and it really is a terrific addition! Thanks.

:-)

[Scagnetti]

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.

[macca]

Amen to that!!

[BobB]

If you have to use a prepared mayo, Whole Foods canola mayo has a much better taste.

[CindyJ]

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.

[oakjoan]

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.

[sausagefinger]

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.

[alaughingdog]

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...

[ChewFun]

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.

[Miss Needle]

Bit of lemon and raisins.

[Frank_Santa_Monica]

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.

[spigot]

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*.

[revsharkie]

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.

[Marianna215]

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.

[jenniebnyc]

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.

[cjcookie]

BINGO! a drop of vinegar...be it white or red..mmmm good! with mayo of course

[Cheese Boy]

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.

[nummanumma]

I like to go with grainy mustard, a dollop of mayo, some sambel olek (sp?) and diced apple. yum.

[dhedges53]

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.

[chezlamere]

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

[eezerik]

This sounds good. How about getting a job there and getting us the recipe??????
;p

[grampart]

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.

[litchick]

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.

[seattledebs]

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.

[Trista]

I like my tuna with ranch, just a little mayo, a drop of mustard and shredded chedder mixed in on honey wheat toast.

[chezlamere]

green relish, grated swiss cheese in the mix and then thin sliced avocado

[SweetPhyl]

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!

[jfood]

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.

[vanillagrrl]

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.

[amopdx]

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!

[othervoice]

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.

[Tal]

Tuna, Doritos, Cream Cheese on a bagel. My favorite sunday lunch when i went to sleep away camp...

[bourbongirl]

Try it with BBQ Crunchers instead of Doritos. Best Sammich Ever!

[bards4]

Not potato chips... FRITOS! I used to always put Fritos on my tuna sandwiches as a kid. Love the salt. Love the crunch.

[greenstate]

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.

[mom2]

scooped with Lays, but for me they have to be Vinegar and Salt flavored...

[kate used to be 50]

Wow, I thought I was the only one who did this!!!

[eezerik]

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

[amopdx]

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

[macca]

You are right- I like my tuna cold. Usually keep one can in the refrigerator.

[spaetzle]

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.

[MMRuth]

My Mom swears by Lawry's lemon pepper, chopped eggs and Miracle Whip in hers - I don't really make it.

[kloomis]

Now I know what to have for lunch!

[scuzzo]

Me too! Can't decide which variation to make, but my ripe avocado will accompany it.

[JenMarie66]

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.

[Hellolaura]

In addition to the mayo, I add chopped garlic....about a tablespoon. I'll have to try that celery salt!

[Axalady]

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.

[walker]

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.

[kayonyc]

Nicoise style. crunchy crusted French bread, anchovy, olives, red onion, boiled egg slices, and tuna packed in olive oil, cracked pepper. Delish.

[Parigi]

I also add halved or quartered olives in my tuna with homemade mayo, giving some texture and color and contrasting taste.

[Tal]

DILL DILL AND MORE DILL

[macca]

My ex used to use Miracle Whip- UGH!

[edinaeats]

white tuna with real mayo and diced red pepper.perfect

[bijoux16]

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.

[kloomis]

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.

[Cynsa]

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!

[yummyinmytummy]

I do like dried cranberries, but then I only add red onions and mayo.

[CocoaNut]

I just did this and came back here to see if anyone else had tried it. It's really good - not as sweet as apple, which I really don't care much for (in tuna salad)

[powerfulpierre]

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.

[thegolferbitch]

My two "necessaries" are Hellman's mayo and something to add "crunch"--sweet onion chopped fine, celery chopped fine.

[malibumike]

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.

[orangewasabi]

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

[sugarcookie]

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.

[bourbongirl]

Another vote for Sriracha...except I mix it in the tuna. YUM.

[macca]

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!

[eLizard]

does anyone make her tuna in the food processor?

[Hungry Celeste]

Oh, no...too pasty. I like it chunky, not all spready.

[valerie]

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...

[puzzler]

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

[eezerik]

HAAHAHAHAHHAAHAHAHAHHAHHAAHAHAHHAHAHAHAHAHAHAHHAAH

Best post ever.

[JeetJet]

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_Liv...

[alkapal]

bless you jeetjet for that link!!!!! "mmm, that's good bass"!
i love "taco town"parody, too.

[phantomdoc]

Puzzler you made me laugh very hard.

[yummyinmytummy]

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.

[LowerGwyneddGirl]

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.

[DishDelish]

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.

[cornflower55]

michael chiarello has a tuna recipe for the food processor. he mixes tuna, soy sauce, butter, cream and some other things and whips the whole thing up until creamy. it sounds horrible, but it tastes really good.

[morebubbles]

Capers!, finely chopped red pepper & celery, mayo, (maybe a tiny squeeze of lime)

[Uncle Ira]

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

[melpy]

I never would have thought of raisin toast. I have a pack of raisin English muffins to use up. Perhaps this would make a good lunch this weekend?

[scrapcatb]

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...

[lexpatti]

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)

[jfood]

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.

[eksophia]

Oooh...the peppers are a wonderful idea!! I'm going to do that this weekend!

[amkirkland]

any of the above plus either water chesnuts or jicama.

[Dave O]

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.

[Infomaniac]

I like mixing a can of tuna with a can of inexpensive crabmeat with a little mayo, lemon juice, and celery.

[swsidejim]

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.

[JerryMe]

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

[emmie]

celery salt. Makes a world of difference.

[lhb78]

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.

[alkapal]

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

[toodie jane]

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

[SharaMcG]

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. :-)

[jchamberlain]

I add celery seeds as well.

[cookieluvntasha]

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!

[Cheese Boy]

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

[jackie de]

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.

[Hungry Celeste]

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.

[Bostonbob3]

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.

[Bostonbob3]

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...

[cafesimile]

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.

[Lisbet]

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

[oooobarracuda]

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.

[Bada Bing]

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

[BobB]

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.

[divadmas]

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?

[alkapal]

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

[BobB]

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.

[Bada Bing]

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

[Puffin3]

Tell that to the 'Ausies':http://www.pir.sa.gov.au/aquaculture/...

[BobB]

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

[c oliver]

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.

[jo_jo_ba]

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

[shanagain]

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.

[BobB]

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

[shanagain]

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.)