I can’t even tolerate the smell of it. My mother used to make tuna fish sandwiches on over toasted bread when I was little. The slime of tuna and Miracle Whip with the mouth tearing toast - hated it. Saturday lunches were always either hot dogs or tuna sandwiches.
My sister often made tuna casserole- tuna, Mac n cheese, condensed soup, topped with potato chips. Seemed to me she tended to make it whenever I babysat her kids. If I declined dinner, she’d narc to our parents and I would be called ungrateful for not appreciating her effort.
When my kid was in daycare, she became hooked on tuna melts. Being mom, of course I made them. Often. When they started selling tuna in packets, she’d sit and just eat the whole thing. House would reek of that.
Just gross.
My sister once tried to fool me into thinking the tuna pasta salad was chicken pasta salad. When I declined, she told me I was too picky. No, the stuff is just nasty.
Try putting ketchup in the tuna salad. That’ll make it worse. And my sainted mother (who, despite this, I am convinced loved us) subjected her brood to this abomination on multiple occasions.
We do relish – usually sweet, sometimes dill – instead of celery or onions. I can’t stand that hard, crunchy stuff in my soft, chewy tuna salad.
As a poor college student, I loved to cook a box of Kraft mac and cheese and then add in a can of tuna and a can of mushrooms. I’d eat half for dinner and the next day for lunch I’d add some mayo to the cold leftovers. It was yummy. I still do that on occasion but these days I use the more upscale Velveeta mac and cheese. 
I’ve actually been eating more tuna since the pandemic started. For a while there were problems getting lunchmeat so I stocked up on tuna and probably eat it at least once a week. I like it mixed with mayo and I eat it with a sliced tomato. I don’t eat bread so no tuna sandwiches.
If you’re eating a lot of tuna (more than 2-3 servings per week), you could be ingesting too much mercury.
Good to know. I’ll make sure I keep it to once a week.
Still do tuna melts (Italian style, so no mayo), and might buy a tuna sandwich if I’m on the go, but they normally put mayo, and I’m not a big fan of mayo.
Ever so often I think I should make tuna noodle casserole. So I ask my husband if he’s interested. So far the answer has always been no, so I think that’s probably not going to happen.
I can never get the proportions right when trying to make tuna salad at home and wind up with something that’s too runny.
I’ll occasionally go for a tuna sandwich at Subway, though.
Tuna salad from any restaurant is gonna be iffy. From a sub shop even more so. I’m not worried it’ll be dangerous. There’re just so many ways to make it badly and so few ways to do it well.
Tuna salad made at home where I can control what goes into it in what proportion is a totally different thing. Always good although I don’t think I’d want it every day for a month.
Casserole is always an abomination no matter what you put in it. But IMO fishy stuff is one of the worst possible things to put into a casserole. The flavors just clash something fierce. And I can’t get away from the mental impression that someone is trying to hide something nasty in all that filler.
There’s a technique to everything. Even something as simple as tuna salad.
First off you need to squeeze all the liquid out of the tuna. Cut the can lid all the way around. Then, working over the sink, hold the can vertically and use your thumbs to push the lid inwards to mash the tuna down & force the liquid out around the lid edge. Be gentle at first but push hard by the time you’ve gotten it mostly wrung out.
For quality tuna you’ll reduce the volume maybe a quarter. For cheapo no-name tuna, about 2/3rds of the can will go down the drain. Shows you how much water you’re buying for $6/lb.
Then add your chunky stuff like diced pickles, diced peppers, diced celery, relish or whatever. Also drain those as well as you can before adding unless you really want pickle juice or whatever as a big part of the finished flavor.
Last of all, add your mayo or yogurt or whatever no more than about a teaspoon at a time per can of tuna & stir enough to fully blend between each teaspoon. After you’ve gotten it right a time or two it’ll be easy to judge how much gives you the consistency you want.
Easy peasy once you know the trick of the trade.
This is my technique as well. Works every time with predictably satisfying results. One thing I started doing recently is reducing the amount of mayo (or olive oil) needed to a mere tablespoon or so by adding a half a can of drained and fork mashed cannellini beans. It not only provides some great consistency, fiber and creaminess, but it also mellows out the fishiness of tuna for those who mind that sort of thing.
Mayo, thinly sliced green onion, and crushed walnuts…and, oh yeah, tuna. Perfect!
Yum!
I buy the tuna pouches, no draining required. I’ll open the pouch drop in chopped onions a dollop of Hellman’s & mix it up. I’ll serve on bread any kind even crusts are fine toasted untoasted it all depends how hungry I am. No bread I’ll create open faced cracker sandwiches. Sometimes Fritos or pita chips are the conveyance.
My go to is mayo, finely diced dill pickle slices, finely diced mild green chilis (Hatch or similar), and a bunch of onion powder. I love hot spicy stuff but that’s just incompatible with tuna flavor, so mild peppers it is. The onion really picks it up.
Being a low-carb guy the mixture gets eaten with a spoon or on slices of swiss, cheddar, etc.
Fine chopped red onions, celery with the leaves, mashed cannellini beans, minced clove of garlic, mayo, fine minced jalapeno (half), salt, pepper. Turn it out on a large pita, cover with mozz, jarlsberg or smoked gouda and brown in the toaster oven. Then top with sliced tomatoes and arugula or romaine. Devour without anyone watching the massacre.
I won’t make it, but crave it from time to time.
The Tuna Salad Sub at Jimmy Johns is the only sandwich worth keeping in the fridge over night. In fact, it improves the sandwich. Don’t need the cucumbers though.
I love any kind of tuna… canned, grilled, sushi. Only eat it once a week, what with the mercury accumulation.
Which, if you leave out the tuna, is the basis of vegetarian “tuna” salad: 'Chickpea Of The Sea' Tuna Salad Sandwich - The Simple Veganista . I’ve had several different versions of vegetarian “tuna” salad and they’ve all been good. (Another instance where a tuna dish is better when the tuna is left out.)
When I’ve made real tuna salad for myself, I not only drain the tuna, but rinse it. Then I realized I like it better with canned chicken. Or beans. But I’m not a big canned fish fan.
The Julia Child version of tuna salad/sandwiches uses tuna packed in oil, Hellman’s mayonnaise, chopped celery, chopped onion, cornichons, capers, lemon juice, salt, white pepper, and chopped chives or parsley. The sandwiches are assembled with English muffins or toasted white bread, soft lettuce leaves, sliced tomato, and optional sliced onion.
Absolutely. We’ve made this (or something very similar) and it was excellent.