How I make mine... Open the tuna and drain water into a bowl (or if two cans, two separate bowls as we have 2 cats, Bailey and Gizmo). Usually Gizmo is at my feet once she hears the can opener... Bailey, aka SuperChunk, is usually along in a few minutes. Place the bowls carefully on the floor, keeping 50lb dog away from them. Then I take tuna out of the cans into the mixing bowl and place empty cans that still have tuna flakes on the floor next to the bowls. Now, both cats have been working on their separate bowls, and Gizmo is usually trying to get more from Bailey, unsuccessfully. They work on the cans.

I then add some chopped onion, pickle relish (either sweet or dill depending on what I have), and mayo. After some mixing, I season it with some fresh coarse ground pepper and garlic powder. Sometimes I use some Montreal steak seasoning instead.

By now the cats have finished and the dog takes over licking the empty bowls and dragging the empty cans all over the house. I've found tuna cans days later.

I'll either serve it in an onion pita with some cheese and sliced tomato or on toasted rye.

YUM! Now I have to make some when I get home... and spoil my kitties.

When I have a tuna sandwich, here's the routine:

1. Get light tuna in spring water
2. Put contents in bowl
3. Give can to dog to clean out
4. Put bread in toaster
6. Mix in mayo and seasoning salt to tuna
7. Throw away can that dog has licked clean
8. Take toasted bread and put slice of cheese
9. Apply tuna
10. Enjoy!!

Often I will make the tuna as described and just eat it with blue corn tortilla chips. The dog still gets to lick the can.

The BamaVol home recipe:

Chunk White Tuna in Water
Mayo or Salad Dressing or Miracle Whip
Fresh Ground Pepper
Lawry's Seasoned Salt
Chopped Sweet Gherkin Pickles (preferred over relish)
Chopped Vidalia Onion (any mild onion will do)
Paprika

Ingredient ratio is unimportant, although I go heavy on the seasoning. I like it a little on the creamy side, too. Best served with Nabisco Triscuit crackers for dipping. Yields strange dreams if eaten just prior to retiring.

Of fish? The ocean? Maalox?



(Recipe does sound good. Maybe because I make a somewhat similar version, though prefer pickle relish to pickles, and go easy on the mayo. )

I do not know, as I do not like threads in my tuna fish sandwiches...

I certainly do not like bones in my Tuna Sandwich

Yikes, forgot the celery seed!

(No, no, not in the bones. Not in the thread. Not in the dog dish. Not in the cat dish. Not in the Maalox dreams. In the t-u-n-a s-a-l-a-d.)

Can we have a thread on chicken salad and/or egg salad next?

Albacore tuna- drained very very well
Best Foods Mayo (no kraft, and definitely no miracle whip)
a wee bit o mustard
finely chopped sweet white or red onion
chopped dill pickle
fresh ground pepper
toasted whole grain bread.

If I have it handy the following are optional..

finely chopped celery
capers
a couple shakes dried dill weed
lettuce

When in Italy this summer, we tried to expand the kid's lunch menu by adding tuna fish sandwiches to the ever present proscuitto and mozzerella sandwiches. I wandered in one day and made a tuna sandwich and couldn't figure out why it was so good. We checked the label and discovered that Italians pack their tuna with olive oil instead of water.

The first grocery list when I got home included tuna w/ olive olive oil. The 'Star' brand is imported to Canada (don't know about the US) and CloverLeaf does an Italian Flag on the can version w/ olive oil. Try it, we liked it.

NV

Weird is probably the wrong adjective. Vivid would be more correct. No fish, Maalox or seawater. Deep colors, dark outlines, emotionally intense situations, general psychedelia. Works for the whole family. I have no idea why but tuna on a triscuit works like nighttime lsd.

This is an old thread to revive, but:

I've never been able to duplicate a certain "fluffy component" found in some deli tuna. I am thinking particularly of Euro-something (I suppose I should look it up), a deli near Hilton TS. It's not your home tuna.

I was interested in this thread when it first came 'round (and contributed to it), and I've Googled tuna recipes, but in spite of effort never had any success in duplicating that tuna.

Today I believe I have. The problem has been with the mayo binder, I believe. So here is what duplicated that taste for me today:

Binder used was: Equal parts of mayo (or Miracle Whip or whatever), sour cream, and kefir. If you don't have kefir, maybe substitute an unsweetened, unflavored, extra sour yogurt? Or just add a tablespoon or two of buttermilk or (maybe?) milk, to thin out the mayo-sour cream mixture? Maybe a tablespoon of each, mayo, sour cream, kefir? Or two tablespoons each? Enough to blend the drained tuna anyway.

Also add a finely chopped egg, salt, generous pepper (needed, because otherwise this is very bland), and a dash of lemon juice or vinegar. Celery seed could be added if wished or a bit of pickle relish, your call.

They probably put their tuna through a food processor for smoothness too, since they deal with large quantities. For individual servings, just use a fork until as smooth as possible.

Anyhow, I think I may have solved the problem of the deli difference. The key is to get rid of that mayo heaviness and oiliness. I don't know for a fact how the delis get theirs so light and fluffy, but anyhow, I think I've solved the problem so far as I'm concerned. . . .

FYI, You can usually find kefir at Trader Joes.

greek yoghurt would work as well.

I won't claim this is the best, but it is my favourite tuna sandwich.

Using a bread machine I make this bread:
11.5 floz water
3 tablespoons olive oil
8oz canned chickpeas (drained)
1.5lbs mix of white & brown bread flour
3 cloves garlic (finely chopped)
1 teaspoon paprika and a couple of dashes of Cholula/tabasco sauce
2 tablespoons milk powder
2 teaspoons salt
1 tablespoon sugar
1.5 teaspoons dried yeast


I mix tuna with mayonnaise, smear it on a slice of the bread.
On top of this I add a layer of sliced pickled beetroot.
Some rocket.
Another slice of bread.
Cut in half and gorge myself.

while not tuna salad, one of the best "fast food" tuna sandwiches in the Chicago area can be found at Portillo's locations: http://www.portillos.com/portillos/look/

Grilled Tuna Sandwich
$4.19
Grilled (not fried) yellow-fin tuna filet with lettuce, tomato, sliced red onion, and their homemade tartar sauce on a toasted bun

I avg three per month.