The Best Tuna Sandwich thread
Aug 29, 2005 | 3:53 pm
#47
Join Date: Jun 2002
Location: Andover, MA USA
Posts: 1,556
The best tuna sandwich I ever had was at the restaurant in the Scandic Palace hotel in Tallinn, Estonia. If you ever find yourself in Tallinn, do yourself a favor and try this sandwich at this hotel. Simply divine.
I think what made it especially delicious was that they included a bit of anchovies in the sandwich. Gave it a very nice flavor.
I think what made it especially delicious was that they included a bit of anchovies in the sandwich. Gave it a very nice flavor.
Last edited by hhonorman; Sep 2, 2005 at 8:23 pm
Aug 29, 2005 | 3:54 pm
#48
Company Representative - Starwood
Join Date: Nov 2000
Location: Austin, Texas
Programs: Marriott Employee Level
Posts: 31,593
This is how I make tuna salad for sandwiches:
light meat tuna, packed in water
chopped scallions
chopped celery
sliced seedless red grapes
Miracle Whip
Sometimes, instead of grapes, I'll add grated some carrot and raisins or just some chopped Granny Smith apples. But other than this, the recipe remains the same, although sometimes I will use red onion instead of scallions if I can find one that's sweet enough. Never put melted cheese on fish! Ick. Slice provolone would be okay, though.
Now, choice of bread can sometimes also add some character. Personally, I like the first recipe on croissants, but it goes just as well on whole wheat, potato rolls, hard rolls, or crusty Italian bread.
I usually don't add tomato and lettuce, although it would be fine with either. I just find that there's only so much room under the bread.
Sincerely,
William R. Sanders
Customer Service Coordinator
Starwood Preferred Services
[email protected]
light meat tuna, packed in water
chopped scallions
chopped celery
sliced seedless red grapes
Miracle Whip
Sometimes, instead of grapes, I'll add grated some carrot and raisins or just some chopped Granny Smith apples. But other than this, the recipe remains the same, although sometimes I will use red onion instead of scallions if I can find one that's sweet enough. Never put melted cheese on fish! Ick. Slice provolone would be okay, though.
Now, choice of bread can sometimes also add some character. Personally, I like the first recipe on croissants, but it goes just as well on whole wheat, potato rolls, hard rolls, or crusty Italian bread.
I usually don't add tomato and lettuce, although it would be fine with either. I just find that there's only so much room under the bread.
Sincerely,
William R. Sanders
Customer Service Coordinator
Starwood Preferred Services
[email protected]
Aug 29, 2005 | 5:14 pm
#50
Join Date: Apr 1999
Location: Homosassa, FL & Ringwood, NJ -UA-G(Lifetime); SPG-Plat (Lifetime)
Posts: 6,122
Originally Posted by Starwood Lurker
This is how I make tuna salad for sandwiches:
light meat tuna, packed in water
chopped scallions
chopped celery
sliced seedless red grapes
Miracle Whip
Sometimes, instead of grapes, I'll add grated some carrot and raisins or just some chopped Granny Smith apples. But other than this, the recipe remains the same, although sometimes I will use red onion instead of scallions if I can find one that's sweet enough. Never put melted cheese on fish! Ick. Slice provolone would be okay, though.
Now, choice of bread can sometimes also add some character. Personally, I like the first recipe on croissants, but it goes just as well on whole wheat, potato rolls, hard rolls, or crusty Italian bread.
I usually don't add tomato and lettuce, although it would be fine with either. I just find that there's only so much room under the bread.
Sincerely,
William R. Sanders
Customer Service Coordinator
Starwood Preferred Services
[email protected]
light meat tuna, packed in water
chopped scallions
chopped celery
sliced seedless red grapes
Miracle Whip
Sometimes, instead of grapes, I'll add grated some carrot and raisins or just some chopped Granny Smith apples. But other than this, the recipe remains the same, although sometimes I will use red onion instead of scallions if I can find one that's sweet enough. Never put melted cheese on fish! Ick. Slice provolone would be okay, though.
Now, choice of bread can sometimes also add some character. Personally, I like the first recipe on croissants, but it goes just as well on whole wheat, potato rolls, hard rolls, or crusty Italian bread.
I usually don't add tomato and lettuce, although it would be fine with either. I just find that there's only so much room under the bread.
Sincerely,
William R. Sanders
Customer Service Coordinator
Starwood Preferred Services
[email protected]
FYI: I always thought "light" meat tuna was cat food with a different label
Aug 29, 2005 | 5:41 pm
#51
Company Representative - Starwood
Join Date: Nov 2000
Location: Austin, Texas
Programs: Marriott Employee Level
Posts: 31,593
Originally Posted by Vulcan
...FYI: I always thought "light" meat tuna was cat food with a different label
We use the tuna packed in water that comes in pouches. Very convenient.Now, if we're talking just tuna sandwiches, I like to take a tuna filet (about an inch or so thick), season it with fajita seasoning, throw it on the grill for about 1 - 2 minutes per side, and squeeze some lime juice on it afterwards.
I like this on an onion roll, personally, with some chipotle mayonaise.
Sincerely,
William R. Sanders
Customer Service Coordinator
Starwood Preferred Services
[email protected]
Aug 29, 2005 | 5:48 pm
#52
Join Date: May 2005
Posts: 3,944
Three Random Observations
1. All tune sandwiches are good. By definition.
2. Best tuna sandwich I ever had was bought at a 7/11 and consumed at a motel after a long day of driving, along with chips and cola, while watching CNN. Don't know why, maybe it was the pickle relish, maybe it was just my perception at the time. Long day driving, then rest.
3. Finally figured out why we southerners usually say tuna fish rather than tuna. (Or at least a logical way to explain it even if it isn't the real reason.) The fruit of a particular cactus is called tuna, hence I surmise tuna fruit is a valid term. To avoid confusion . . . Anyhow, you are probably thinking at this point . . . .
2. Best tuna sandwich I ever had was bought at a 7/11 and consumed at a motel after a long day of driving, along with chips and cola, while watching CNN. Don't know why, maybe it was the pickle relish, maybe it was just my perception at the time. Long day driving, then rest.
3. Finally figured out why we southerners usually say tuna fish rather than tuna. (Or at least a logical way to explain it even if it isn't the real reason.) The fruit of a particular cactus is called tuna, hence I surmise tuna fruit is a valid term. To avoid confusion . . . Anyhow, you are probably thinking at this point . . . .
Aug 30, 2005 | 11:45 am
#57
Join Date: Sep 2003
Location: Brooklyn, NY & Medellin, Colombia
Programs: CO Platinum, Avianca Platinum Exec
Posts: 439
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.
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!
Aug 30, 2005 | 8:37 pm
#59
Join Date: Nov 2000
Location: Seattle, WA
Programs: None, but flying a lot more Delta these days
Posts: 708
I used to make the mayo/celery version of Tuna Salad, nowadays I use Trader Joe's Tzatziki which adds some tang and crunch.
When I was a kid I used to have to have my tuna salad run through the cuisinart until it was a paste.
My favorite lunch tuna salad which I used to have all the time was on a salt bagal at Izzy's on California Ave. in Palo Alto. Would go there all the time and alternate between their egg salad and their tuna salad.
When I was a kid I used to have to have my tuna salad run through the cuisinart until it was a paste.
My favorite lunch tuna salad which I used to have all the time was on a salt bagal at Izzy's on California Ave. in Palo Alto. Would go there all the time and alternate between their egg salad and their tuna salad.
Sep 1, 2005 | 7:32 pm
#60
Join Date: May 2005
Posts: 3,944
Originally Posted by carlhaynes
My favorite lunch tuna salad which I used to have all the time was on a salt bagal at Izzy's on California Ave. in Palo Alto.
Wish you hadn't said salt bagels. A lot of us reading that are going to try to get our minds off fresh bagels by going around repeating to ourselves, "Packaged, mass-produced, preservative-laced bagel wanna-bes are nearly as good. Packaged, mass-produced. . . ."
Last edited by SkeptiCallie; Sep 1, 2005 at 7:35 pm