Originally Posted by magic111
Yes we met up with tom911 & punki who also had the tuna sandwich. Jerrie went with the ruben and hunki the corned beef. Tuna with ambience. Can it get any better?
When Jerrie makes tuna at home she is likely to put anything into it including the kitchen sink. Dried cranberries, walnuts, sweet corn kernels, onion, celery, pickles are a few of the ingredients that she has added in the past.
As much as I want to love Eisenberg's (and I've been going for years), I find their tuna salad sandwich overrated. The reason they get written up is because of their ambience and the dirth of great tuna sandwiches outside of people's homes.
The problem? They don't squeeze the water out of the tuna. Makes a heavy and soggy sandwich. I've had it dozens of times - and everytime I'm just slightly disappointed.
For me, the key to a great tuna salad is squeezing all the water out of the tuna (Bumble-Bee in water), and then putting the now dry tuna in a Cuisinart (or Kitchen-Aid) and pulsing it for just a few seconds. Then add 1 teasoon of white vineagr to the tuna (counteracts the fishy taste - and you won't taste the vinegar).
Add finely chopped yellow onion, fine chopped celery, salt, pepper, Hellman's Mayo (and only Hellman's) and a little bit of lemon juice. Blend together and let chill for at least one hour. Now all of the flavors have blended and you're ready to serve it on a hollowed-out kaiser roll or Portuguese roll.
That's how I make my Whipped Tuna Salad.
The only place that I've found makes it similiar is Citarella's Fish Market on the Upper West Side, next to Fairway. And they're getting about $7.50 for a half pound!