If you use corn relish you get the corn and pickle in one. Tasty.
Sounds to me more like those in the Americas lack imagination and are somewhat stuck in their ways regarding it 
It doesn’t sound gross, or anything, but it’s not something I’ve tried.
I think here the crunch factor comes from celery or pickle relish. I don’t usually put those in my tuna salad (it’s usually just tuna + mayo), but I’ve seen others do it.
Wash you mouth out! red lemonade!! TK Red Lemonade!!
HAHAHA bottom line, british people put sweet corn on everything, including pizza…they tend to love ordering nasty tuna at places like subway, 2+2=4, pretty simple
I don’t put relish in my tuna salad, I use chopped green olives. Yum! I might try corn, though.
StG
Oh my gosh that sounds so delicious! Sweet corn, not olives. But then I don’t like olives.
I made tuna salad today. Tuna, eggs, and a little skim milk to make a mash of the egg yolk. I don’t use mayo, but thickening up the egg makes it all taste about right. Sweet pickle relish and a shake of some onion powder seasoning and celery seed. I don’t like it any other way. Well even better with finely chopped celery but it’s rarely worth the effort.
I wish I had some corn to test this out.
Hm, olives would be good on a tuna sandwich. You’d still need the celery, though, for the texture.
god, here in the states i cant order a tuna sandwich anywere w/o it having nasty relish or celery bits.
bleh
just tuna mixed with a bit of mayo for me. (infact w/ tuna is the sole thing i will use mayo for)
the corn seems odd to me. though i think i could choke that down compared to what i get offered here in the states.
The first time I ever ate tuna was in the cafe of my hotel in London, on a baked potato (jacket potato) with corn and salad cream, as they were out of mayo. Now it’s the only way I’ll eat tuna, unless it’s a tuna melt, which requires onion, celery seed and a dab of mayo, and sharp cheddar. On rye.
At first I was a little grossed out, but the more I think about it the more I would like to try the tuna-mayo-corn combination. It’d be an interesting sweet variation, whereas it seems in the US we go for the opposite direction, or at least I do.
It seems the norm, as others have mentioned, is adding (besides mayo) celery, onion, and sweet relish. I hate the taste of celery and sweet relish and can tolerate a little onion.
With my tuna mayo mixture I prefer to throw in chopped dill pickles, deli pickels, or Japanese aojiso, to give it a good crunch, burst of different taste and contrast in texture. If I am feeling creative, I’ll experiment with curry powder, salt, pepper, and garic powder. Recently I’ve enjoyed making spicy tuna sandwiches- tuna, mayo, and sriracha sauce.
I dunno about all the adding of relish and onions and stuff. This is roughly what the usual tuna-sweetcorn-mayo looks like:
http://inpursuitoffood.files.wordpress.com/2011/03/img00556-20110313-1852.jpg
Looks a bit like vomit, but it is delicious.
It’s one of the standard budget sandwich fillings here, along with ham & mustard, egg mayonnaise, and tuna & cucumber. And ploughman’s, which is a mixture of cheese & pickle and salad. See how I use the ampersand there? “Cheese & pickle” is one group, “and salad” is an addition. I got that from work. “The patient has pins & needles and a burning sensation distally to the thigh”. See, pins & needles is AAAARRRGHHH
But, yes. Tuna on its own is a bit gloopy and would have a monotonous taste. And it would be very dry. Tuna and mayonnaise would be too gloopy. The sweetcorn makes the tuna a little bit crunchy, and sweetens it up. It’s like Peter Parker wearing the black Spiderman suit, the darkness of the suit gives an edge to Parker’s inherent decency, and vice-versa. Sweetcorn’s generally too sweet to add to other sandwich fillings (it’d be sickly with ham, for example).
As for bread, brown seems to be the most common, perhaps because it has a richer taste.
Ashley-Is ploughman’s used like pimento?
As is tuna 
Thank you! Guess what my kid is going to have for Easter lunch? Yay.
BTW–any flavor potato chips are great on sandwiches that are promptly served. It’s the crunch thing.
Well you sure as hell can’t blame haggis on US.
Never tried corn in tuna before; I’ll have to remember that next time I make a batch of tuna salad up.
My preferred recipe is as follows:
1 can tuna in water (tuna in oil makes me sick for days)
1 teaspoon mayo
1/2 teaspoon yellow mustard
2 tbsp salad cubes (I find relish to be too sweet)
a dash of salt, lemon pepper, paprika, and cilantro,
Sometimes I’ll dice up a hard boiled egg and toss it in there.
I then mix the ingredients, and let it sit in an open bowl in the fridge for 2 to 3 hours to age it a bit. If I cover it it won’t taste right.
I prefer to eat it on 7 grain whole wheat bread, or on honey wheat. It’s also good with some soda crackers crumbled up and mixed in with it, instead of eating it as a sandwich.
Salad cubes?
Cukes maybe?
Not as sweet as relish, not as sour as regular dill pickles.
edit What is a cuke? Is that short for cucumber? Cause I’ve put them in tuna before, and it was good.