Just Solid Albacore in water, mayo and sweet relish are the base. Some time a bit of mustard powder, sometimes a but of Horseradish stirred in. And lately capers,only because I have a big jar of capers and I only use them in Chicken Picata otherwise, so if I put them in the tuna it seems like better value for the jar using up fridge door real estate.
Can of tuna
(drain that sucker dry before you use any of the meat)
add mayo
add chopped/sliced onion
add some cayenne (not until its orange, but close)
Stir it all up, serve on bread and have a cold drink handy.
(…works for egg salad too, but you sub out the tuna for egg. 
)
Yeah! Capers would be good! But with chopped scallion instead of celery or pickle.
If you’re heating up your tuna, add a little cheese and make a Tuna Melt!
And cue up a little Hot Tuna when you sit down to eat. Psychedelic blues makes everything taste better.
Damn, now I’m craving a hot tuna grinder from Yorkside Pizza in New Haven, my culinarily-sainted college town. Melted white New England rat cheese, and “Just enough tuna to hold the mayonnaise together.”
I think you’re right.
Mine:
Solid white tuna in water, well drained.
Splash of lemon juice
Chopped onion and celery
Hellman’s
Salt, pepper and (optional) dill.
As with most foods, it tastes better after sitting in the fridge for a day.
Pickles are right out (sorry), but adding a chopped hard-boiled egg is acceptable.
Most jewish delis serve something close to this, in my experience…maybe some carrot thrown in.
Tune, chopped onion, chopped hard boiled egg, bacon bits, salt and pepper, and just enough Kraft’s Sandwich Spread to hold it all together.
Hi Cub Mistress, I’m coming over for lunch! (This is how I do mine too :))
When we were little we ate a lot of canned tuna. Everyone in the family liked it and it was cheap, so it was around for both sandwiches and casseroles.
My mom would have a batch mixed up with mayo and one with Miracle Whip, which was my brother’s deal. If one of us kids made it there would be no celery because we’re lazy. I haven’t made it without celery in many years - the celery is my favorite part!
I think my favorite lunch in the world is tuna salad on fresh rye with potato chips and a big glass of grape juice. Amen.
Growing up, my usual was pretty much the standard tuna, mayo, celery thingy. But my go-to tuna salad for the last ten or fifteen years has been good oil-packed tuna, capers, finely diced red onion, lemon, salt, pepper, and a green herbs like tarragon, parsley, or chives/green onion (the leafy green part). Sometimes with a finely diced anchovy, too. Olives work in this, as well. So does a chopped up roasted red pepper.
Tuna, mayo, diced onion (smaller pieces for “hot” onions, larger for sweet, a lot of either!), diced garlic dill pickles, and peperoncini or however those pickled peppers are spelled. Been making this recipe for my entire life and I still can’t spell 'em. If it’s a tuna melt, add shredded pepperjack or plain jack.
Tuna, Miracle Whip (tuna salad is one of the few applications in which I prefer MW to mayo), a bit of parmesan cheese, a lot of sweet relish, red onion (or a pinch of onion powder if I’m feeling lazy or don’t have red onions on hand), curry powder, parsley, dill, and a pinch of garlic powder. If I used onion powder, I’m likely to throw in some chopped almonds or celery to give it something crunchy.
I’m surprised to see so many people who use Miracle Whip. I grew up with it in tuna salad, and I think it’s a great topping for avocados. But I think mayo is better for tuna.
Whatever tuna we have, drained, and mayo. Then add whatever else catches my eye, usually capers, hot paprika, minced celery, diced hardboiled egg, scallions, peas, etc.
Chunk-light tuna in water, drained
Diced hard-boiled egg
Miracle Whip
Chopped sweet onion
Sweet pickle relish
Chopped celery
Dill
Salt
Cracked black pepper
Tarragon
Diced anchovy
I usually think the fewer ingredients, the better. But once I get started I can’t help adding things. That’s the way I cook.
That’s what I think too. As I said, I used to put all kinds of things in tuna salad. But I came to find that I liked tuna salad simpler. For a while it was just tuna and mayo. Mrs. L.A. introduced me to celery seeds (buying and chopping celery was a hassle), and I like the tarragon.
Chunk light tuna in water
Mayo or Miracle Whip (whatever is handy)
sweet relish
a couple shakes of Worcestershire Sauce
Local Deli tuna melts, from my college days: Open faced on a bagel, with a slice of tomato between the bagel and the tuna, and topped with a slice of cheddar - then broiled.
Which reminds me: Toast a bagel and spread the halves with cream cheese. Add some smoked salmon (hot-smoked, not lox), strips of red onion, and a slice of Swiss cheese. Toast until melty and delicious. Best to use wild-caught, locally-smoked salmon. I haven’t tried it with those bricks you get at the supermarket.
My version is cream cheese, smoked sockeye, red onion, crumbled bacon and sliced tomato.
Sometimes, instead of relish, I used chopped green grapes.
I’m a little surprised that I’m the first person who prefers simply tuna (in water) + mayo.
Keep your relish and your celery and what have you. Give me tuna and mayo on Wonder bread and I’m a happy girl!
The first thing I thought when I read, “How do you make your tuna salad?” was “I hold a gun to its head.”
Albacore tuna in water, light mayo, dill pickle, celery, and red delicious apple chopped fine. Maybe some walnuts if I’m feeling festive. I’ve never had a tuna melt because the idea of hot canned tuna makes me a little green around the gills.