I wish we could get Surok’s thoughts on the dill issue.
My favorite is tuna with dried cranberries, VERY finely chopped onions (I like the flavor, but hate chunks of onion), lemon juice, a pinch of salt, and a small amount of canola mayo to stick it all together. They make this in the Whole Foods deli, but it’s not hard to replicate at home.
My husband makes his with Miracle Whip, chopped hardboiled eggs, and celery salt. I like it fine, but if you hate Miracle Whip that might be a problem…
A spokesperson has just issued the following statement:
'Although Surok does possess deeply held beliefs on the matter under discussion, she regrets any inconvenience or discomfort that may have been caused to the Doper community by a double post on the issue.
Surok acknowledges she made an error, and will take all steps humanly possible to ensure that this is not repeated. Any further enquiries should be directed to myself and will be handled without prejudice. It is requested that all enquiries be prefaced with a sentence stating whether the enquirer is pro- or anti-dill in tuna salad situations’.
Tuna mixed with olive oil, anchovyies, black olives, tomato/radish/lettuce (as freshly picked as possible, or don’t bother), boiled egg. Layer between the most excellent bread or bun as you can find and you’re in for a real treat!
Here’s another one I just found:
Potato Salad w/Tuna, Capers & Anchovy Vinaigrette
1 can (or equivalent measure) of Chunk Lite Tuna
1.5 lbs. red potatoes, cubed and boiled
4 T lemon juice
1/4 t salt
2 T small capers
5 T olive oil
1 clove minced garlic
6 oil-packed anchovy fillets, finely chopped
2 T finely diced onion
4 T finely chopped parsley
Mix together everything from the lemon juice on down, then toss with the spuds and tuna. I used zero olive oil and used the oil from the anchovies and the "juice from the capers. It’s great!
My standard is mayo (which is spooned into the bowl and then that same spoon is used to get the tuna out of the can, to save on spoons without screwing up your mayo!), chopped garlic dill pickles (most of the time), chopped onion (more if it’s a sweet onion, less if it’s not), absurd numbers of pickled pepperoncinis cut in rounds, and either Monterey Jack or Pepper Jack cheese.
I usually eat that with whole pepperoncinis on the side, for extra pep.
The addition of wasabi and avocado is lovely, especially if you have real tuna, not canned.
My standard is made with good olive oil-packed tuna, red wine vinegar (or lemon juice), capers, a chopped anchovy or two, shallots or red onions, cracked black pepper, and some freshly chopped tarragon (or chervil or parsley).
All of the above sound good.
Now, let’s just roll these into a tuna-cheesey melt on a toasted English Muffin…
Comment on use of yoghurt in lieu of sour cream or mayo. Drain first, and if desired, mix a bit of corn starch to thicken. Works very well in making paprikash.
I’m pretty much old school, and I’m one of those people - I use Miracle Whip. Chopped onion, celery, boiled eggs, sweet pickle relish, a dash of salt and pepper and celery seed.