A little mayonnaise
A good spoonful of homemade pickle relish
And some lemon pepper.
Miracle Whip
and sometimes mustard
One small can of chunk light tuna in water, drained into kitty bowl
Depending on the veggies on hand, I like best:
(all veggies finely chopped)
celery
red, yellow, or green onion
red bell pepper
jicama
dill pickle (sometimes)
a smidge of sweet pickle relish (sometimes)
Mash up the tuna with the veggies, add a small amount of Newman’s Own ranch dressing or Annie’s caesar or cowboy ranch dressing, just enough to hold it all together.
Best served on toasted whole wheat bread, with sharp cheddar or pepper jack cheese melted over, sliced fresh tomato and lettuce.
Yum!
I love the new Sweet & Spicy Tuna by Starkist. Put in a little pickle relish, mayo & mustard and you’re good to go.
So you can say:
“You can tune a piano, but you can’t tuna fish.”
Thank you, thank you, I’ll be in the Catskills all week…
Hiking, I presume?
Mayo - Ketchup and a dash of Worcestershire Sauce.
Try it 
Sure thing. I know enough not to quit my day job.
Liberally sprinkle one container chunk lite tuna in water with powdered ginger. Add sweet pickled relish, very finely diced celery, onion, and tomato. Add a dab of mayo and a generous dollop of Zataran’s spicy creole mustard. Mix vigorously.
Tuna
Boiled eggs
mayo
pickle relish
I only eat chunk llight packed in water from the pouches. I think the cans are too messy. And I love the new Kraft Hot n’Spicy Mayo. I only need a little to make it tasty.
BumbleBee solid white albacore in water.
- Drain the juice, give it to a cat.
- Empty can contents into bowl. Mash with fork.
- Add Hellman’s lite mayo.
- Add Hebrew National deli mustard, but just a bit.
- Either a squirt of lime juice or a touch of vinegar.
MMMMMMMMMMMMMMMMMMMMM.
If making a tuna melt, American cheese is the way to go. And yes, the sandwich will be dipped in ketchup. Yeah, you heard me right!
This is part of my recipe. I’ve mentioned it on the Dope before, but for me, tuna’s fatty enough without the mayo, so despite how yummy it is, I don’t use mayo at home. (Happy to have mayo-based tuna at the deli, though.) Instead, plain unflavored yogurt makes a very good base, and permits the splash of yellow mustard and Johnny’s seasoning salt (and sometimes dill relish) to complement the fish nicely.
Am I the only one who doesn’t like tuna packed in water? It has no taste. I prefer it in oil, or packed in fish or veg broth.
Same here, but I prefer catsup.
Damn, now I am gonna make a grilled tuna & American cheese sandwich right now before beddytime. Y’all got me hongrig!
Simple. I had not eaten tuna voluntarily for years, and I was stationed in Germany. I was reading a book I bad bought from the on-base thrift store, titled “Why Japan was Strong”. It was about a traveling salesman who decided, during the worst part of the depression, to save what little money he had and travel to Japan. In one part of the book, he was eating as cheaply as possible to save his money, and having heard that fish was very popular in Japan, he decided to live on nothing but canned mackerel and day-old bread while he was preparing to travel.
I was hungry when I got to that part of the book, and it was about mealtime, so I went to the shoppette and bought a can of tuna (I can’t stand mackerel), some lemon juice (to cut the oil) and some brötchen. Why brötchen? Because it was inexpensive and keeps well.
Since then, when I want something to eat that doesn’t cost much, I’ll have a close approximation of the above. Why mess with a good thing? Of course, since I’m in the states, I have to get whatever most closely approximates brötchen, since nothing available here is exactly like it.
Besides, it tastes good.
–SSgtBaloo
The variations for tuna salad are endless. I’ve used fresh herbs such as thyme and lavender when making it, or some fresh dill.
Generally, though, it’s Starkist solid pack in spring water tuna, a bit of top quality olive oil, a bit of vinegar, some Helman’s (Best Foods) mayo, minced celery, green onions, sweet pickle relish, and maybe some chopped up dill pickles and some thyme, salt and pepper. The oil will tend to separate out of the mix, but just stir it back in. Mound on a toasted English muffin and top with chopped tomato.
I’ve also used a small amount of sambal oelek (chili paste) for heat, but then omit the herbs.
2 cans tuna (chunk light or albacore, in water, dolphin safe; drain tuna water into a saucer for the cats.)
4 hard-boiled eggs, peeled and mashed
3 tablespoons sweet pickle relish
1/2 small onion, diced fine
1 stalk celery, diced fine
enough Miracle Whip Free to make the whole thing hold together
Serve on white or whole-wheat bread. Saltines are also acceptable.
Tuna packed in water is nasty. It’s flavorless and has a weird texture. I’ve never seen it sold in broth here in the US, but I only eat the kind packed in vegetable or canola oil, well drained, of course.
I’m not a purist. Purists lack flexibilty. Tuna fish* deserves better. The key is adapability.
Oil or water packed are both good, they just require different handling.
For oil pack:
- rinse lightly for tuna salad–no mayo needed (though I love it)
- maybe a dollop of yogurt
- herbs: chives, dill, lashings of fresh ground pepper
- minced capers
- grated onion (or finely minced scallions)
- a mere dollop of good mustard OR a whisper of ground horseradish
OR (and this only works with oil-pack tuna;) - drain lightly, then plop into a slightly hollowed crusty baguette
- drizzle with a whisper of good vinegar and olive oil
- sprinkle liberally with freshly ground pepper
- (finely chopped green/black olives are wonderful here; ditto capers)
- bobbit on some finely minced onion and diced home-grown tomato
- top with shreds of sturdy lettuce; iceberg is great
- top with lid of bread, wrap in foil, press down lightly and chill. Eat at leisure.
All the good stuff permeates throughout and it’s just wonderful.
For water pack: - drain well if canned; just glop out the foil packaged stuff
- for taste and texture: yogurt, mayo, herbs, pickle relish, chopped hardboiled egg, capers, grated onions or minced scallions, whatever.
- top with flavorful sprouts (have a toothpick handy), or slab of good tomato
Gad, I love this thread. It made me prepare a container of tuna fish salad and one of hummus, both ready for veggie scooping.
Veb
*“tuna fish” comes in a can. Otherwise it’s just “tuna”
** I could possibly be bribed to share a great, easy recipe for tuna pate, made with tuna fish