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So what's in your tuna sandwich?

Today my tuna sandwich contains tuna mixed with mayo and relish. I added lettuce, tomato, goat cheese, fresh basil, thin red onion slices and sliced avocado. I think I used the wrong kind of tuna though, I've had better sandwiches.

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  1. tuna, mayo, a teaspoon or two of small capers, chopped celery, chopped green onion and sometimes finely chopped red pepper

    8 Replies
    1. re: morebubbles

      The only Tuna sandwich that has ever been memorable to me was given to me by one of my friends, who is of Italian descent.....and he told me any Tonno from European waters was tremendously better than any Tuna from any American/Domestic Company offerings.....to prove his point, he offered to make me a sandwich after purchasing some supplies from a local Italian Market,

      Being from New Jersey, two of the best things we have available to us are Crusty Italian Semolina Bread and Beefsteak Tomatoes......the tomatoes came from his parents backyard home garden. He made the sandwich which consisted the following ingredients.

      Tonno packed in Olive Oil .....spread out over the bread with a fork, including the olive oil
      Crusty Semolina Italian Bread.......buttered on both sides
      New Jersey Beefsteak Tomatoes....Thick Sliced
      Vidalia Onions....... Thin Sliced
      Kosher Salt, Fresh Ground Black Pepper and a pinch of Red Pepper Flakes.

      The idea of butter seemed odd to me at first, but it helped make the sandwich better for sure in adding another level of flavor.

      1. re: fourunder

        I make it the same way without the butter. I'll have to give the butter a try.

        1. re: fourunder

          Where can anyone get Vidalia onions when NJ tomatoes are ripe? I've never been able to find them after perhaps VERY early June. But it sounds like an outstanding sandwich.

          1. re: c oliver

            co, just for you.....

            While they may not be first harvest or in season of (April through Mid-June), they are almost always available at my local produce markets, presently @ .99/lb.....which are mostly Korean owned. I guess I receive the benefit of living in the New York area and Hunts Point Terminal Market...where just about any type of produce can be had. According to the information, I suppose they keep the onions much like they do apples....in controlled storage.

            1. re: fourunder

              Another reason for me to wish that if there's a heaven and if I get to go there, then it's going to be NYC :) Thank you MISTER fourunder :)

              Edit: Just looked at the link. VERY interesting.

              1. re: c oliver

                I was wondering if you saw that message....

                1. re: fourunder

                  I get smacked for being too chatty so I really do try---though they never give me props for THAT :)

        2. re: morebubbles

          I made the exact tuna yesterday for lunch...with the addition of a tsp of dijon mustard

        3. fresh basil, shallot, black pepper, lettuces
          If I were you, I'd move the goat cheese and avocado to a sandwich of its own...but I'm not you, so enjoy your lunch!

          Smoked trout (from a tin) is often my "tuna", again with diced shallot, mayo, black pepper
          My farmer's market gets smoked blue, and smoked tuna on occasion...yum

          1. Chopped Giardiniera, roasted red peppers, vidalia onion, lemon juice, black olives, parsley, mayonnaise.

            1. Can of red salmon...
              mashed up with some soy sauce, olive oil, black pepper
              spread on whole wheat with a slice of tomato and slice of onion

              Ate that two days ago

              1 Reply
              1. re: zzDan

                ...but that's not a tuna sandwich

              2. I use different things, but one constant is always horseradish. Always.

                1. Oil-packed tuna (hate and despise water-packed!), mayonnaise, onion, celery and chopped dill pickle. Lightly toast two slices of sourdough bread, put a thickish layer of tuna salad on each, put back in the toaster oven for a brief broiling, just until the top is scorched a bit. Cover each with a slice or two of sharp cheddar, back in toaster oven until the cheese melts. Devour.

                  Cold, on sourdough spread with a little more mayo, some crunchy lettuce and maybe a couple slices of tomato.

                  1. Tuna salad
                    Red Onion
                    Whole wheat wrap

                    Grill in a panini press

                    1 Reply
                    1. re: JenBoes

                      You put wraps in a panini press? Do you roll them or fold in half? More info please.

                    2. Pretty much what everyone has said above plus onion sprouts and crushed salt-and-vinegar potato chips.

                      5 Replies
                      1. re: JungMann

                        Allow me to genuflect before you JungMann.

                        I had totally forgot about adding crushed potato chips ....

                        1. re: JungMann

                          For some reason, tuna topped with Dorito's does it for me. Love that combo

                          1. I usually use tuna canned with water on toast I try different things on mine depending on what I have on hand. I use Miracle Whip, tuna and sometimes sweet relish and onion. I like different cheese, lettuce, tomatoes, cucumbers, peppers and radishes too. I add crushed pepper, garlic powder and sometimes all-purpose seasoning too. I like it cold but sometimes I melt the cheese.

                            What tuna did you use?

                            1 Reply
                            1. re: DragonLady2000

                              I used Starkist chunk light tuna in water. I have had better results with solid white albacore tuna. I always buy tuna in water to save calories but restaurant tuna sandwiches are so much better. They must use tuna in oil?

                              Thanks for asking.

                            2. Dill seeds.

                              Someone I know mentioned this and since her family always made it that way when she grew up, she was surprised no one else did this. It is good.

                              I don't butter the bread often, but it does up the quality of the sandwich.

                              I also like black pepper on top and tomatoes.

                              Bread and butter pickles are nice too.

                              1 Reply
                              1. re: rworange

                                Ditto on the dill.

                                I take the seeds and give them a rolling crush in the mortar and pestle to release their oil, then add some celery seed to the mortar to crush them, then add some dried or fresh dill weed to bruise it.

                                Then a few drops of fish sauce, or anchovies made to paste. Then rugged coarse black pepper. Then some mayo.

                                I also use this as a favorite dip for sardines, nibbled in smal bites straight from the can with chopsticks.

                                Coriander seed, as another feisty dill family member, sometimes get used. But the Dill is the essential oil compound.

                                1. Might find this thread about "making a great tuna sandwich" interesting as well:


                                  1 Reply
                                  1. Mayo, diced apple, diced celery, sweet pickle relish, garlic powder, onion powder. With a few potato chips tucked in on top. Yum.

                                    1. For me -- caraway seed and chopped celery. For my family, just plain mayo.

                                      1. Hold the bread for me always, but I'm sure Mom put it in a pita for most...

                                        Tuna, mayo, red onion, celery, red apple, salt, pepper, and curry powder.

                                        1. ichmi togarashi, scallion, touch of sesame oil, tobiko, and real mayo (not sugary Miracle Whip...GAH! Sugary tuna fish does not sit well with me.)
                                          Best bread available, avocado slices, and tomato slices (if in season.)

                                          1. Canned albacore in water or chunk light, enough mayo to moisten the tuna but no more, a spoonful of sweet pickle relish. When I feel like it and have it ready, I add chopped cucumber and radish. I have some cottage cheese dill rolls that are screaming for tuna sandwiches.

                                            2 Replies
                                            1. re: TampaAurora

                                              cottage cheese dill rolls sound wonderful!

                                              1. re: Katballen

                                                I used the recipe from The Bread Lover's Bread Machine Cookbook from Beth Hensperger (Bread Bible author.) I made them for the break fast after Yom Kippur and saved half for home use during the week. I may have to make more, they are that addictive!

                                            2. Tuna, mayo, sweet relish, and sometimes a hit of mustard (just a teeny bit), sometimes either some cheddar or mozzarella, even better if it's fried. Sometimes I substitute a bit of ranch dressing for the mayonnaise.

                                              1. finely chopped: red onion, little garlic, jalapeƱo pepper, carrots and peanuts
                                                add mayo and tuna, let it set for awhile to "blend"

                                                1. Either I missed it or no one else adds chopped hard boiled eggs?

                                                  My Standard is:
                                                  dill pickle
                                                  chopped celery
                                                  chopped carrot
                                                  chopped red onion
                                                  chopped hard boiled eggs
                                                  Old Bay Seasoning
                                                  on toast w/ lettuce and tomato

                                                  But more times than not it is usually scrounging through the fridge to find stuff to add.

                                                  I really like the caper idea listed earlier. I must try that.

                                                  1 Reply
                                                  1. re: cb1

                                                    Never would have thought of Old Bay. I'll try that. Thanks!

                                                  2. I like to mix tuna (in water) with mayonnaise, curry powder, finely chopped raisins, finely chopped scallion, dijon mustard, and very finely diced cashews.

                                                    put on an fresh english muffin...or if you are in the mood for a melt, top with a slice of cheddar cheese and broil until cheese is melted.

                                                    6 Replies
                                                    1. re: annapurna7

                                                      Oh, that sounds really nice! Though I'd probably like it more as a chicken salad. I wonder...maybe a little HP Curry sauce in place of the mayo...mmmm

                                                      1. re: Eatin in Woostah

                                                        The only way I eat tuna now is mixed with mustard and relish. I'm not really a fan, but I can't find anyone to make it properly with mayo...and I am too grossed out to do it myself. I hate mayo, but I love a tiny bit of it in my tuna...well mixed, with chopped celery. There can be NO oozing of the mayo if you squeeze the sandwich (my squeeze test as a kid). I know this sounds crazy. Only my mother and grandmother made it the way I liked it. For a while I was doing the whole foods one with cranberries and apples I think? But then I ate it once and got sick...so that was the end of tuna from "outside" and now I suffer quietly with tuna and mustard ;-)

                                                        1. re: lovessushi

                                                          We can be crazy together because that is my test too! I don't order tuna "outside" either because of the ooze factor.

                                                          1. re: TampaAurora

                                                            I find if I order a tuna sandwich out it's made with about two-three times the amount of mayo I'd ever consider using. Usually a recipe for heartburn and a mess in my lap :)

                                                            1. re: TampaAurora

                                                              Same here! I can't order a tuna sandwich in a restaurant because the idea of all that mayo grosses me out. I can't stand mayo to add it in myself, but when my grandma makes tuna.... ooohh.. I can eat the whole bowl!

                                                              1. re: cheesecake17

                                                                Great - as TampAurora so well put it, we can all be crazy together ;-) I thought I was the only one actually. Most people seem to think I'm strange...but oh yes, my grandma's tuna...mmmm... :-)

                                                      2. Half chunk light, half albacore (always water packed), sweet pickle relish, diced celery, diced pimentos, mayo. Layer it on an onion roll with either avocado or sliced hard boiled eggs.

                                                        1. My usual is water packed tuna mixed with tzatziki instead of mayo or plain yogurt. Lots of great ideas on this tuna sandwich thread as well(I have a long list of combos I still want to try): http://chowhound.chow.com/topics/358876

                                                          1. I made it today with Spicy Remoulade Sauce (from Fish without a Doubt) left over from last night. Outstanding! Recipe here: http://wineguyworld.blogspot.com/2009...

                                                            1. Inexpensive water-packed tuna (We're on a budget)
                                                              Mayonesa con Limon (mayo w/ lime)
                                                              Sweet pickle relish
                                                              Chopped celery
                                                              Chopped yellow or green onion (depends what I have)
                                                              Chopped fresh dill or parsley
                                                              Chopped hard-boiled egg
                                                              Dab of yellow mustard
                                                              Sliced almonds (if I have them)
                                                              Old Bay to taste
                                                              Garlic powder
                                                              Fresh ground black pepper
                                                              Few dried red chili flakes for brightness

                                                              1 Reply
                                                              1. re: KenWritez

                                                                it is delish with sliced green grapes too, or apples.

                                                              2. Fell in love with this one in France (no mayo)
                                                                Canned tuna (in oil is best)
                                                                Kidney beans (about a half-can)
                                                                Red onion (chopped)
                                                                Chopped green or black olive
                                                                Lemon juice
                                                                Olive oil
                                                                Fresh parsley and/or tarragon

                                                                Mix everything to desired consistency and flavor. Serve on crusty french bread.

                                                                1 Reply
                                                                1. re: rouxmaker

                                                                  good combo esp if you either mixed in diced cooked potato, or layer sliced cooked potato on the bread before piling on the tuna salad.

                                                                2. Tuna mixed with a small amount of mayo, cilantro, chopped raw carrots, scallions. Then squeeze in half a lime, mix and eat with wheat thins topped with tapatio...so yummy. Or I roll it in a corn tortilla.

                                                                  1 Reply
                                                                  1. re: sf415

                                                                    I refuse to use mayo. It just grosses me out.
                                                                    Mine is simple
                                                                    chopped garlic chopped onion tuna canned with water drained dijon mustard olive oil salt and pepper nicely mixed

                                                                    on top of nice italian bread toasted with provolone melted.

                                                                    The idea of butter and a few other ingredients has me thinking.

                                                                    I also always splash on some red hot.

                                                                  2. If its for lunch during the week, its just mayo, tuna, cucumber slices, romano lettuce. During the weekend I'd do a grilled tuna n cheese panini. I use soy mozarella, tuna thats mixed with garlic mayo, dash of vinegar, lots of black pepper and rosemary sea salt. Stuff as much as you can into the pannini with cheese and then grilled....yom!

                                                                    1. For me, a tuna sandwich needs only mayo and thinly sliced cucumber

                                                                      1. grew up with tuna packed in oil mixed with Miracle Whip on white bread.

                                                                        Didn't eat tuna for years and years and years.

                                                                        Now it is a staple.
                                                                        Solid pack white tuna in water
                                                                        1/2 softened cream cheese mixed with 1/2 mayonnaise (never ever MW) use enough just to moisten tuna
                                                                        dash or so of worchestershire sauce
                                                                        grated carrot
                                                                        chopped sliced water chestnuts
                                                                        chopped ripe olives
                                                                        (all to taste)
                                                                        handful of frozen petite peas

                                                                        combine thoroughly; serve on whole wheat toast

                                                                        1. For all sandwiches I make a mayonaise with extra mustard.
                                                                          My secret ingredietn in tuna sandwich is chopped up olive, for contrast of taste and texture.
                                                                          C'est tout.