Tuna, chopped onion, chopped hard boiled egg, and just enough Kraft Sandwich Spread to hold it all together. Best served on Roman Meal Roundtop bread which, dammit, I’m unable to find.
Tuna in water, chopped raw onion, dill pickle relish, and a good amount of mayonnaise.
If I’m ordering a tuna sub at Subways, I get it toasted on wheat with provolone cheese, pickles, onions, black olives, and southwest sauce.
For Subway, I go for the Italian Herbs & Cheese, no toast, lettuce, tomato, olives, and jalapeños.
This sounds freaking awesome! I’m so trying this.
I like my tuna a little on the crunchy spicy side.
I start with about a 3:1 ratio of mayo to yellow mustard, then I’ll add a bit of dill relish, some chopped onion, one or two minced jalapeno slices and/or a minced pepperoncini, a little bit of celery, and I’ll sprinkle in some black pepper and oregano.
It’s good enough by itself on toasted white bread, although if I have some on hand I’ll add a leaf of romaine or a few slices of tomato.
I like to start with good albacore tuna, the kind that produces good-sized flakes, instead of the shreds you get in a can of cheap stuff, and I dress it lightly. Mayo, salt, pepper, a dollop of brown mustard, chopped onion and dill weed. Toasted sourdough bread and a leaf of lettuce. Swiss cheese and a slice of tomato are optional.
SS
The SO complains (well, she did once) that I never put enough mayo in the salad. I prefer it a little drier, but I made sure I put in enough mayo for her this last batch.
Re: celery, I’ve found that if I put it in a ziplock bag in the vegetable drawer, it keeps for several weeks.
I do it various ways, but this is my go-to: tuna packed in oil, barely drained, just enough Hellman’s mayo to emulsify (sometimes a softboiled egg instead if I’m going to eat it right away–yummy!), chopped celery, onion, fresh parsley. Lemon pepper dusted on top. Occasionally I dice a cucumber and throw that in, too, if I’m making a big batch.
I like to eat it with Wasa crackers or Triscuits with some cottage cheese and tomatoes on the side.
Heck, even without ziplock, I find that I can get about two weeks out of celery in the crisper. Also, just chop it up and freeze it for soups and stews and such applications where you don’t need your celery crispy. You can even freeze up bags of mirepoix (2:1:1 onions:celery:carrots) for soup or stew bases. Another celery tip: instead of chopping up individual stalks, I like to just take the entire bunch of celery and chop how much I need from the top down, through all the stalks of celery.
Ha, I thought I was the only one who did that! Then I just rinse the chopped celery (instead of washing beforehand).
Can’t think of too much celery going bad here, though…I go through 2-3 bunches per month.
I’ve began doing that a while back and I think it makes it last longer. These days I wouldn’t use enough to make it worthwhile to get a whole head but luckily the local grocery has started selling stalks, they cut them daily and they’re already trimmed. I’m sure they aren’t using the freshest celery they have, but I’ll be using them in a few days anyway.
This works well with crab meat. The flavor of crab is more subtle so I don’t season it too heavily.
tuna, relish, mayo, celery, dill, pepper.
Tuna, mayo and chopped sweet pickle.
The tuna is the cheap stuff, not albacore: back in my teens my dad tried to replace the cheap stuff with albacore, claiming it had “better flavor” but I swear it was flavorless crap.
Chopped sweet pickle because we never got relish growing up, only sweet pickles which we had to chop ourselves
My tuna “mix” consists of the tuna itself, liberal amounts of differing flavors of hummus (in place of the mayo; improves nutrition and flavors), honey roasted soynuts, which are just roasted soybeans), chopped up green peppers and occasionally grated cheese. This, mixed all together amd wrapped up in a toasty, high-fiber wrap is damn good eating.
These days I usually substitute canned salmon for canned tuna, but let’s call it “tuna salad” anyway.
- 1 can of fish
- a couple stalks of finely diced celery
- a diced green onion or two
- dill
- mayo
That’s usually it. Optional items include diced red pepper, black olives or paprika.
I always find this interesting. While I specifically said sweet relish knowing the need from past experience, to me relish is sweet. I add it to increase the sweetness which you don’t have if you use mayonnaise instead of Miracle Whip.
Never thought about throwing celery in, and we just got a batch. I’ve got to try that. Normally I think celery is overpowering, but with the other stuff, it might just work.
1 small can of tuna, drained of its water
6 hard-boiled eggs, diced
2 glops of sweet relish
just enough mayo to hold it all together
Can you tell by this fancy-shmancy recipe that I don’t really love tuna? I prefer egg salad.