I like Nayonaise
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But Horseradish sauce or Spicy mustard is great too.
I used to use olive oil and lime (or lemon) juice as a dressing. Maybe add some herbs to it. Then wrapped in a tortilla. Very refreshing and not at all heavy or cloying.
First, before you do anything else, add a little (or a lot, depending on your taste) ginger to the tuna. Then add spicy brown mustard (I recommend Zatarain’s), and sweet pickle relish.
Share and enjoy.
Me too, only I usually use white wine vinegar. For seasoning, it’s black pepper and salt, and either dill or basil and lots of fresh parsley.
This was my suggestion. If I’m not in a mayo mood, I’ll mix the tuna with olive oil, dill, oregano, and a dash of chili powder (or red pepper) and a squirt of lemon. It’s really good doing an open-faced bake on top of some thick, crusty italian bread, possibly topped with a slice of swiss cheese.
:eek: I will LOVE you if you manage that! I have wanted that recipe for over ten years! And I jones, how I jones, for that sandwich!
Daniel
subscribing to thread
I’ve used cottage cheese a few times. It tastes just fine the day you make it, but the next day, not so good. Which isn’t really a problem as I usually eat a can at a time.
I mix my tuna with olive oil, lemon juice or balsamic vinegar, capers, a diced anchovy or two, and some pepper. I prefer this to mayo-based tuna salads.
This thread reminded me that I went through a phase of mixing my tuna with Indian lime pickle. Intensely delicious.
If you have the lite Wasabi mayo (by French’s) available in your store, I think it’d be pretty good.
It’s also good on French fries. Yum 
Well, if your sole goal is to avoid dryness, you could always mix in some water. That’s not dry. 
If your primary reason for replacing this mayonnaise is because you’re afraid a night on the counter rendered yours unsafe for human consumption, I have to go along with Athena, and reiterate that it’s probably perfectly safe.
If you’re just looking to expand your horizons, I’ll endorse the ranch dressing experiment.
When I was a little-bitty schoolkid, my mom packed my lunches. She recognized, as only a woman trying to feed eight kids on a blue-collar telephone company employee’s take-home wages could, that ketchup is a lot less expensive than mayonnaise. As there was almost always a pre-potty-trained baby in the house, and Mom believed in sharing diaper-changing duties, I hope I don’t have to elaborate on why a tuna salad made with ketchup instead of mayonnaise doesn’t strike me as a very good idea. Of course it could be that, as with Anastaseon and the plain yogurt, the problem lies with me, and I’m depriving my daughter of a delicious taste treat.
It’s a bit of debt that I’m willing to risk placing in my karmic accounts payable ledger.
At long last, the perfect straight line! Thank you, Jesus!
Put me in the olive oil-and-vinegar crowd. Barely break up the tuna, toss it in good olive oil and wine vinegar, slivered red onions, cracked black pepper and roughly chopped black nicoise olives. Slice open a crusty baguette, heap the tuna onto it and add lettuce and tomato. Get some of the oil and vinegar on the bread and let it soak in. Yum!
This was really good, found it in the most recent issue of Gourmet magazine.
http://www.epicurious.com/gourmet/quick_kitchen/recipes/234263
The cannellini beans add a creamy sort of texture to the tuna, the olive oil keeps it moist and the olives and garlic make it taste wonderful.
Okay, I don’t have it yet, but I think I will soon, so once I get it I’ll post it. This is just a placeholder for now.
Well, all this talk about an African Tuna sandwich fish intrigued me, so I whipped together my own version this evening with 1 can of tuna with oil, 2 whole pickled jalapeno peppers (diced), creole spice (generous dash), diced celery (one third of a stalk) and minced onions (admittedly not much – three teaspoons, maybe), and of course, equal parts mayoniasse and peanut butter (one heaping tablespoon each). The results were… pleasantly edible. I’ll try it with no mayo sometime.
I’d love to see an official recipe.
Okay, so I haven’t made it myself so I don’t know how this turns out, but here’s the recipe I got:
1 can tuna
a teaspoon to a tablespoon of olive oil
a pinch or two of curry powder
a teaspoon or so “bruised garlic chilli” paste (from asian grocery store maybe?)
Drain tuna, mix it all together and put it on some bread with peanut butter.
Please continue to buy sandwiches from Skyline as it is a great restaurant.
I am a plain-yogurt tuna mixer. Regular, not nonfat, for the mouthfeel reason mentioned by Eva Luna. I also mix in mustard, dill relish, and a bit of seasoning salt of some variety.
We use Miracle Whip Lite too, with a little celery salt and sliced hard-boiled eggs, and sometimes a little spicy brown mustard.
I’m intrigued by the wasabi mayo. I’ll have to try that. If it’s good with raw tuna it stands to reason it would be good with the canned stuff too.
My absolute favorite tuna recipe is the Cranberry Lemon Tuna Salad from Whole Foods’ deli. It’s made with canola mayonnaise, which is darn tasty. I just had some for lunch!
Dill relish, some slices of cheddar and tomato, layered on crusty bread and popped in the toaster oven.