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.
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.
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.
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
Chopped Giardiniera, roasted red peppers, vidalia onion, lemon juice, black olives, parsley, mayonnaise.
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.
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?
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.
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.
Mayo, diced apple, diced celery, sweet pickle relish, garlic powder, onion powder. With a few potato chips tucked in on top. Yum.
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.
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.)
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.
finely chopped: red onion, little garlic, jalapeño pepper, carrots and peanuts
add mayo and tuna, let it set for awhile to "blend"
Either I missed it or no one else adds chopped hard boiled eggs?
My Standard is:
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.
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.
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 ;-)
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.
Inexpensive water-packed tuna (We're on a budget)
Mayonesa con Limon (mayo w/ lime)
Sweet pickle relish
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
Fresh ground black pepper
Few dried red chili flakes for brightness
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
Fresh parsley and/or tarragon
Mix everything to desired consistency and flavor. Serve on crusty french bread.
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.
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!
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
chopped sliced water chestnuts
chopped ripe olives
(all to taste)
handful of frozen petite peas
combine thoroughly; serve on whole wheat toast
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.