First of all, those of you putting sweet pickle relish in your tuna are sick people and should be put in a room with rubber wallpapper. Those putting olives in (black or green) should at least seek professional help.
Tuna should be…
Just enough mayo to hold the tuna together, a squit of mustard, chopped onions, black pepper, and a dash of fennel.
My daughter is the funniest. She loves tuna but won’t eat it on bread. She just likes it in a bowl and eats it with a spon.
Solid white albacore to start with, mixed with a generous dollop of Miracle Whip and a little Del Monte sweet relish. I’ve tried other brands, including Heinz, but for me they just won’t do, (and John Kerry has nothing to do with it . . . I swear!). A whole 6 oz. can of tuna so prepared, mushed between two slices of Oroweat Country Potato bread, a bottle of ice cold O’Doul’s Amber and I’m set.
And Odinoneeye, I don’t need rubber wallpaper. I bounce pretty well anyway. 
I eat it staright out of the can.
btw: Y’all do know about mercury in fish?
Yes, that’s why i don’t eat tuna as often as I would like.
Sour cream.
Toss it all together with some short pasta such as penne. Luverly.
Hellman’s and some salt. Sometimes mustard too.
What? It’s good.
I have several tuna mixtures depending on my mood.
1.5) The standard plus sweet pickles.
Tuna, mayo, fake bacon bits. It comes out tasting a bit like smoked salmon.
Tuna, Mayo, dried onion bits and curry. This sounds weird, but it is quite good. You have to mix it up and let it sit in the fridge for a few hours before eating it.
Tuna, Mayo and sharp chedder toasted open face.
Sometimes I use regular mayo, sometimes miracle whip. It all depends on my mood. I like them both.
Does anyone remember “tuna twist”? I loved that stuff.
This is an interesting thread for me as I make tuna salad every Sunday for refridgeration and use every morning on sesame wheat crackers for breakky.
Everything chopped super fine:
Olives with piminto stuffings,
Tuna drained extra dry,
Dill pickles,
Celery with some leaves,
Spring onions,
Capers,
Dill leaf tips,
Dry mustard,
Hard boiled egg,
Garlic powder,
Salt,
Pepper,
Twist of lemon,
Home-made mayo.
Remember, all hard ingredients chopped super fine with a very sharp knife!
Tuck all into a bowl and stir vigorously.
Refridgerate and spread on sesame wheat crackers for breakky.
Drain the tuna. Squeeze on lemon juice. Add freshly ground black pepper and a smidge of salt. Yummmmmmmmmm.
My usual mix is well-drained tuna with Hellmann’s (Light, don’t kill me!), some capers and a squirt of lemon juice. An alternative is no capers but with freshly ground black pepper and celery chopped very fine. The preferred method of delivery is Sociables crackers, but toasted whole grain bread works pretty well too. Grape or cherry tomatoes on the side top everything off.
Finely chopped bread-and-butter sweet pickles (NOT the dill ones)
Grated Parmesan cheese
Mayonnaise
Th-b-th-b-th-b-th-th-th-that’s all, Folks!
Okay, sometimes I use plain yogurt (not the flavored stuff), just enough to hold the tuna together on the sammich. And if I do not have any parmesan available, a slice of processed American cheese food will suffice.
Bread - plain white or sometimes marbled rye. Tuna on wheat has a weird taste to me. Toasted bread is good. Grilled tuna on the Foreman grill or a skillet is better.
A glass of very cold milk is my very favorite beverage with tuna sandwiches.
Why does it have to be a brötchen?!?!?!
albacore in water
mayo, or mayo and sour cream if I have it
Dijon mustard
chopped red onion
capers (the non-pareil size)
served on toasted pumpernickel!
It’s like a mix and match thing for me. It varies often.
In the tuna: Some combination of mayo, miracle whip, mustard and/or honey mustard, sometimes: tomatoes, bacon, parmesan cheese, american cheese. Always black pepper.
Eaten on crackers or any kind of bread, with lettuce and tomato if available in the fridge. (Yes, I recognize the tomato duality. I just like the extra tomatoes… it’s almost as if the ones in the tuna have a slightly different taste/texture.
Solid white tuna, Hellman’s mayo, finely chopped celery & onion, sliced mushrooms.
My wife, on the other hand, uses mayo (Hellman’s because that’s what I keep in the house – she’d be happy with the store brand) and celery salt. Period.
Tuna is fine straight out of the can, as long as any oil has been squeezed out. It’s also great with mustard and black pepper, lots of both. Also great with lemon juice and black pepper. Chopped onions added, when I have the time and enthusiasm for it, makes it even better. There was a time when I would sprinkle a layer of sunflower seeds on my tuna sandwiches, and it was surprisingly good. I’ve since given up the practice, as it brings back too many painful memories.
Mayonnaise and Miracle Whip, however, are revolting, despicable, and disgustipating, on and in any food product. I’d sooner eat tuna packed in butt-sweat, with a sprinkling of dog-boogers.
[hijack]
Why do people feel compelled to say “tuna fish?” I never hear anyone talking about having “trout fish” or “salmon fish” for dinner. I’ve never heard anyone ask for a helping of “chicken bird,” so why do we have to say “tuna fish?”
[/hijack]
I dunno. It brings up my saying “PEANUT butter” and my lovely Northern Spouse “peanut BUTTER”, though.
DeVena’s Tunafish Salad
2 cans Tuna fish, drained (tuna juices make cats happy)
4 hard boiled eggs
1/2 c Duke’s mayonnaise, more or less
1/4 c sweet pickle relish, more or less
2 T yellow mustard
Mix - Make sandwiches with toasted white bread and lettuce and sliced tomatoes.
Dang it, now I’m hungry.
It depends on my mood.
Albacore in water I’ll eat right out of the can.
Chunk light in water I’ll:
Mix with mayo (Helmanns or Cains. Miracle Whip is evil). Just enough mayo to lightly coat the tuna. Then, scoop out of the bowl with saltines and munch away.
or
Mix with Mayo and any kind of relish and eat on 12 grain bread.
or
Mix with Mayo and eat on white bread with potato chips. Now, the chips have to be on the sandwich. They can’t get soggy though so you have to put them on before each bite.
or
Mix with egg noodles, cream of broccoli soup, cream of celery soup, veg-all, cream corn and peas. Put in casserole dish. Bake on 350° for about 15 minutes. Take out and cover whole casserole with pillsbury biscuits. bake for another 10 minutes. Take out again and lay whole slices of white american cheese all over the top. Bake for another 10 minutes. Keep in mind that this makes a HUGE amount of casserole. Be prepared for leftovers.