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Tuna Salad Sandwiches

Ok-

So this maybe somewhat of a simple task for most of the registered members on this site, but I am curious to hear feedback regarding this classic. I would love to know if anyone has a receipe for tuna salad sandwiches that they would like to share. Albacore, ahi, yellowfin...what unique variations are out there in the land of epicurians? All input is welcomed and I look forward to hearing from you soon!

Many Thanks,

Kip

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  1. ok..I'll take a crack at it. I love this for sandwiches...tuna packed in oil...lemon juice, minced white onion, minced capers, and enough mayo to combine. Toasted sourdough is my favorite delivery system for this tuna salad. Don't forget the salt and pepper before you make the sandwich.

    3 Replies
    1. re: LA Buckeye Fan

      LA Buckeye Fan's idea looks pretty good. I would take his ingredients and add a bit of fresh, and lightly crisped chopped bacon bits (not the bottled or packaged stuff) to the mix.
      Just be careful not to get too many competing flavors going or you might find you've lost the tuna flavor altogether.

      1. re: todao

        I would change the white onion to finely chopped red onion and add chopped fresh parsley to same...oh, and some finely chopped celery...oh, and please make sure that the pepper is freshly ground. That is all.

      2. re: LA Buckeye Fan

        My favorite is tuna packed in water, drained. Mashed with a fork, add chopped celery, a bit of mayonaise and dijon mustard. Mix well, and add cracked black pepper. Put tuna mixture on one side of dark rye bread, and two slices of fresh tomato, and two slices of swiss cheese and second piece of dark rye. Put a pat of butter in a skillet, heat and add sandwich. Brown on both sides. YUM, tuna melt!

      3. Albacore tuna packed in water, well drained. Mayo, celery, onion to taste. Squeeze of lemon juice, tsp. sweet pickle relish. Salt and pepper. Chill. Serve on toasted white bread with tomato soup on the side or open faced topped with american cheese and run under the broiler (tuna melt)

        1. One of my favorite sandwiches, with a glass of (skim) milk! I have never used fresh tuna, but good quality canned, solid or chunk only, not the dreaded flaked! Packed in oil, vegetable broth, or water...your choice. I start with "lots" (at least a cup, total, per can of tuna) of finely diced fresh crunchy stuff, celery, onion, apple, cucumber, radish, carrot, whatever I have on hand. Toss with salt and pepper, moisten with 1/2 mayonnaise and 1/2 plain yogurt, then fold in the tuna, gently breaking it up. Do not mush it up, do not mash it... Keep it chunky and crunchy. Don't let it sit around either or the fruit / veggies juice out and it gets watery. Spoon into fresh whole wheat pita pockets, or onto crusty bread...MMMM! A meal in a sandwich (and when my girls were still at home, one of their favorites. Only now do they realize how nutritious it is!)

          1. Solid white tuna packed in water, mayo, diced celery, diced onion, s&p and if I feel like it, also add chopped hardboiled egg and diced sweet pickles.

            This is really good on King's Hawaiian bread.

            1. Tuna in olive oil (drained) 1 Tbsp mayo, 1 tbsp sour cream, 1 hard cooked egg, pickle relish, finely chopped celery and red onion, squeeze of lemon juice and a drizzle of EVOO. You can add more mayo to your taste, also some kosher salt and cracked pepper. Adam