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Okay Detroiters: Define "Great Tuna Salad Sandwich" [moved from Great Lakes]

b
boagman Feb 16, 2012 10:53 PM

Why Detroiters? Because we do things our own way around here, in our little hamlet of the Midwest. We're not going to be caught *DEAD* putting anything as awful/new-agey as, say, avocado in our tuna salad sandwich. We're *hungry*, dang it, and a tuna salad sandwich, when done right, just plain hits the spot and does it right, leaving the whole mouth and body happy.

Why does this come to mind? Because I just made myself one, of course. It was basically perfect. Not much room to improve unless you want to get all frilly or something like that. What was in/on mine?

1. One full (well drained) 5 oz. can of chunk light tuna in water (not albacore), in this case, the Aldi Store brand.

2. A better-than-generous table fork full of Miracle Whip (*not* mayonnaise), mixed in well. It might sound like a lot (it's a pretty full fork full), but for a full can, it's really not too much, leaving it relatively dry. There's nothing worse than nasty, runny tuna salad. Err on the side of caution.

3. One full thinly chopped green onion. Mix in thoroughly.

4. One partial (3-4 inch) celery spear, sliced in thirds, and then thinly chopped. Mix in thoroughly.

5. One full Sechler's Candied Sweet Dill Strip pickle spear, again cut into thirds, and finely chopped. Chunks can be used as well, but the spear is about the perfect amount. Mix in thoroughly.

6. After all ingredients are well integrated, use a light drizzle (a teaspoon, maybe two?) of the SCSDS pickle juice over the top of the whole mess, mixing that in well, too. The veggie ingredients have probably dried out the concoction a bit to this point, and the juice adds great flavor to the whole thing, as well as giving it a bit more cohesiveness.

7. Serve up on some fresh French Sesame Twist bread from Hermann's Bakery in Royal Oak, top with a couple folded pieces of iceberg lettuce, and if you're lucky, you'll have something munchy to put on the plate alongside your two (2) sandwiches, which is the yield I use for this/these bad boy(s). Preference would go to Better Made potato chips, but tonight Snyder's of Hanover Pretzel Snaps made for a fine substitution, and everything's gone, daddy, gone. Washed it down with an original Coca-Cola. Meal of champions.

Even without the starches, I can eat this stuff plain, and love every last little bit of it. In fact, I find it ludicrously strange that good-tasting tuna salad, for my money, is nigh impossible to find in this area. Why is that? I've never met a restaurant-made tuna salad that I've found worthy of my time or money, and I'm not that picky! I don't even require albacore!

What are your "must have" ingredients in tuna salad, and what are your "must *NEVER* have" banishments?

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  1. m
    Markcron RE: boagman Feb 17, 2012 10:37 AM

    Your's sounds perfect to me, but I'l ladd the following:
    1. Toast the bread
    2. Ground Pepper on the tuna salad before the lettuce is placed on top

    I've had my share of crappy tuna salads i nthe area, nothing worse then the nasty runny crap, which is the case more often then not.

    1 Reply
    1. re: Markcron
      m
      missmind RE: Markcron Feb 17, 2012 07:17 PM

      I go a totally different way. Oil-packed light, not white, tuna, well-drained. Hellman's, not too much. Lots of chopped celery. Granulated onion to taste (for the nostalgia of it all). Refrigerate overnight. Eat with fork or on Milton's multigrain crackers.

      I really dislike sweet tuna salad (or chicken salad, or potato salad, or...x salad).

    2. v
      VTB RE: boagman Feb 17, 2012 07:21 PM

      White onions are an abomination in a TSS, and that's why i despise jimmy john's TS. Green part of scallion is a compromise. My psychology lends itself to oil packed tuna. I hate to admit i lean towards pitas, and have been known to appreciate a sprinkle of clean alfalfa sprouts. Otherwise, my taste preferences line right up with your interesting post. Mmmm, sweet pickle.

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