Your perfect (canned) tuna sandwich

Cafe Society
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I put canned in parentheses because some of you probably make a divine tuna sandwich from the leftover scraps of grilled tuna steak, and that does make a very fine sandwich indeed. Which is okay for the purposes of this thread–I’m not against hijacks and digressions where food is concerned.

I’m mostly asking about the ordinary tuna sandwich you make in your own kitchen either because you have a nostalgic craving (as I did today) or because you’re out of everything else.

What goes into yours? Which canned tuna? What bread–toasted or not–or maybe a bun/roll? What ingredients in the tuna mix and what toppings, additives, accompaniments?

This morning I had a Proustian madeleine moment-- I remembered the best tuna sandwich of my life. It was the summer of 1968, and I was in college, staying for a week with a girlfriend by way of avoiding guests at my (and my parents’) home. My girlfriend’s parents were on vacation and we scrounged in the kitchen for something to eat. I don’t think there was anything fresh in the fridge. A can of tuna (being 1968, probably “light” tuna packed in oil, which is tasty but hard to find these days. Tuna packed in water is boring IMHO), mayo, plain untoasted white bread, and an unexpected additive: those teeny, dried, minced onion bits. It was probably the combination of circumstances that locked this sandwich in my taste buds’ memory.

I have attempted to recreate that sandwich today, and right now the mixture is still chilling in the fridge. These days I buy this tuna, which is one big sandwich’s worth. I keep the packets in the refrigerator so it’s already chilled when I want to make a sandwich.
:light_bulb:

I use Duke’s mayonnaise, and a local product, Bolner’s minced onion (Bolner’s Fiesta Products is a great line of spices with many specialty blends).

I put in about a half-teaspoon of dried dill and a teaspoon of liquid from a jar of dill hamburger slices.

I’ll make an open-faced sandwich on a slice of bread from my bread machine. I set it up last night and was awakened to the scent of baked bread… so nice.

Report forthcoming.

Tell me about your perfect tuna sandwich.

:sandwich:

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1 can tuna
1 heaping serving spoon mayo
diced onions, diced celery to taste.

Alternately a heaping serving spoon of relish.

Tip: don’t completely drain the water from the tuna

Bumblebee tastes better than Starkist

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One can of tuna packed in oil, and drain most of the oil out. Leave a smidge, because it’s tasty.

A heaping tablespoon of mayo, and a half tablespoon of Miracle Whip.

Finely chopped celery.

Cracked black pepper, squeeze of lemon juice.

Mash and mix it all up well, and serve on soda crackers or high quality rye bread. Lately, I’ve taken to putting a bit of mustard on the rye bread before adding the tuna. Yum!

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Ingredients: One can Rio Mare solid light tuna in olive oil. Four slices of multigrain bread.

Instructions: Mix tuna with oil. Put 1/2 can tuna between two slices of multigrain bread. (Recipe makes 2 sandwiches)

Eat when hungry from hiking.

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Use fancy imported oil-packed tuna. A heaping tablespoon of mayo per can, plus – the secret ingredient – a teaspoon of hot giardineria. Serve on toasted sourdough or, more commonly, add a layer of cheddar cheese, smear the outer surfaces of the bread with olive oil and toast it in the panini press.

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2 cans of tuna - chunk light, drained
1 apple, diced
Enough mayo to bind it together - I prefer Duke’s, but Hellmann’s will do
1/2 teaspoon of Beau Monde

Mix it up and leave it in the fridge for at least an hour.

Put it on toasted sandwich bread, or a toasted croissant, if you’re feeling fancy.

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Never heard of this, but liking the look of it.

I consider myself a foodie, but I’ve never heard of this. Sounds like my kind of thing.

A nice addition, which I do from time to time.

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Sourdough bread.
Chicken of the sea tuna.

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Just want to mention that Bolner’s Fiesta salt-free lemon pepper is my universal put-it-on-everything sprinkle. Because it’s salt-free, you can pour it on.

I have my own popcorn blend with this lemon pepper, sugar, and citric acid (NOT equal parts-- only small amounts of the latter two).

Right now I have two ears of corn in the air fryer, rolled in peanut oil and sprinkled liberally with lemon pepper, paprika, and Cavender’s Greek seasoning, roasted until slightly browned-- to go with my tuna sandwich.

Good times.
:face_savoring_food:

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First off, if you can afford it, don’t skimp on the tuna. I buy Ortiz bonito tuna from Amazon. It’s packed in EVOO and imported from Spain. Yeah, it’s expensive (12 cans, $75 and each can is only 4oz), but it requires almost nothing to be added to it. A minimum of mayo and a bit of salt is about it. One can will give you maybe one or two sandwiches, depending on the size of the bread. I just use saltines.

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$6+ per can of tuna!!! Wow!

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Since I am dentally challenged, I have to run all my veggie components through a small blender and reduce them to mush:

Half a medium-sized white onion, peeled and chopped;

Two to four stalks of celery, trimmed and chopped;

Three or four cloves of garlic, peeled and chopped;

One good-sized dill pickle, cut into quarters and chopped.

The ground veggies go into a sealable container with:

Three or four hard-boiled eggs, peeled and chopped;

Five or six small tins of tuna packed in EVOO;

One cup of Parmesan and/or Romano cheese, grated;

Two or three tablespoons of chopped fresh dill;

A one-quarter cup of pickle juice;

At least one-third of a jar of Hellman’s regular mayonnaise.

Mix the concoction thoroughly and slather onto thick slices of buttered sourdough bread with thinly sliced white cheddar cheese. Add some slices of ripe tomato and some lettuce if you want.

For a tuna melt, fry the sandwich in lots of butter sans tomato and lettuce, and sprinkle on a few drops of hot sauce if desired.

Yum-O! :smiling_face_with_three_hearts:

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My dad never really cooked or made much in the way of prepared food, but he made (I thought as a kid, anyway) a great tuna sandwich. It was pretty simple-- a can of tuna (probably Starkist packed in oil), finely chopped onion and celery, mixed with mayo, on buttered toast. Also with a layer of lettuce, I believe.

When I’m in the mood for a nostalgic tuna sandwich, that’s how I’ll usually make it, though sometimes I add a bit of prepared horseradish.

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My go-to recipe is albacore with mayo, relish, onion powder, garlic powder, marjoram, salt and pepper. Never lets me down.

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I like to add capers to my “tuna” fish sandwich (I usually use pink salmon instead), spoonful of sour cream

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Albacore packed in olive oil (drained), mayo, sweet pickle relish, minced white onion, and an unreasonable amount (like, a LOT - enough to make it gray) of freshly ground black pepper.

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If that can yields two sandwiches… that’s a good deal.

I mean, where can you get a good hamburger for $3.00? Or even for $6.00? A McD’s burger is $2.50-ish (I think) and it’s not particularly good.

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Tuna in oil. Duke’s. A bit of sweet relish. A dash of Old Bay. Mixed up and put on a large flour wrap, with a romaine leaf, wrapped up like a burrito. No back end blowouts.

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2 cans Bumble Bee Prime Solid White Albacore Tuna in Water

(Quantities from look and experience:)

finely minced shallot, celery, and apple (usually mini-Gala)

Sun Maid Zante currents

salt, pepper, curry powder, dijon mustard

splash of lemon juice, sprinkle of sugar

mayo

use fork to break up tuna and thoroughly mix in all ingredients until it spreads easily.

Enough for leftovers. Works with many types of bread, although even better if you can get out for a fresh roll or croissant.

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Capers! I forgot to include capers in my recipe. :confounded_face: