Every time I return from a trip abroad, I lust for a regular, American tuna salad sandwich. I have had tuna sandwiches in other countries and they are just not the same ( analagous to the BLT, which I am convinced is purely American..at least, to my taste). Where do you go for a great tuna sandwich? I know that every FT'r has to have a favorite.
In Los angeles, I like The Apple Pan. Nice combination of tuna,mayo and relish. Love sitting at the counter. Hector is a great server and will give you lots of pickles and olives, but, alas, no tomatoes.
Fred Segal-- The Comfort Cafe in Santa Monica has a fabulous tuna sandwich. Had it today. Nice, lemony taste, not too much mayo and they start with tuna, add a little red onion, shredded carrots, lettuce, tomato and basil mayo on whole grain bread.
When in VCE and in need of a tuna sandwich, look for a busy wine bar. Normally, one can find tonno et uovo (tuna and hard-boiled egg). It is satisfying, but just not the same The Bar at the Gritti really tries and really misses and seriously overcharges.
For those staying within walking distance of Neiman Marcus in Beverly Hills, the third floor Fresh Market has a good one made with light mayo and water chesnuts with chutney on the bread. It is really good.
I really would love to hear about the definitive Tuna Sandwich in other cities from FT'rs.

For me, a good tuna salad sandwich has to have chopped onions and chopped celery in it. I always ask first before ordering if those two ingredients are present.

I go to my Mom�s house.

They are nothing fancy, nor are there any exotic ingredients, but she makes the best tuna sandwiches in the world.

There is something fishy about this thread!!

Actually, I prefer the homemade tuna sandwiches as well, especially with some green onion, celery and green pepper.

I thought all they did was burgers and ham sandwiches?

In New York City, you must go to Eisenbergs on 5th Ave between 22 and 23 street. It's an old fashioned coffee shop. Imagine, if you will, a long counter running the length of the restaurant, maybe 30' (10 meters). There are a few 2 person tables on the side. This is circa 1950.

According to NY Magazine, they make the best tuna fish in New York City. I asked the counterman the secret of said wonderful tuna and you know what he said, they blend it. They give a very generous sandwich. I believe I sent Magic111 there a while back.

They still make 'real' cherry cokes. They use syrup.

Dan

I make my own tuna sandwich which is complimented by melted cheese and lettuce.

The only thing fishy is found in your sandwich.

Where do I go? My kitchen.

I open a can of tuna in water and drain the water. From there I empty the contents into a bowl. Then I add chopped celery and freshly chopped dill. I mix in Miracle Whip and stir. I then cut a lime in half and squeeze both sections into the bowl. I mix again. I take my tuna salad and put it between two slices of whole wheat bread and voila.....the best tuna sandwich.

Am I the only one who thinks a tuna sandwich needs a small bit of mustard added in?

When I make my own tuna sandwich I put mustard on the bread.

If you want real tuna - ask for the ahi sandwich with wasabi mayo at Hilton Waikoloa Village next to the dolphin pond. Watch the dolphins play. Eat. Yum. Or take it to a hammock. Eat. Nap.

Yes.

Tuna + mayo = good

Tuna + mustard = bad

ewww, mayo...

My kitchen

Steps to a perfect tuna sandwich:

• Open can of tuna
• Drain water
• Empty tuna in bowl
• Break tuna appart with fork
• Add about 1 tb mayo
• Fold tuna into mayo to combine
• Take 2 slices of Italian bread
• Put tuna mixture on one of the slices
• Cover tuna with potato chips
• Put other slice of bread on top of rest of sandwich
• Squeeze snadwhich lightly to crush potato chips
• Slice and serve

Yum

My fav tuna salad sandwich contains a small can of drained solid lite tuna in water + a very little bit of mayo + a sprinke of pepper on white toast or plain ole american white bread -- sorry, not a big fan of celery, lettuce, onion, tomato etc on any sandwich.