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What's in your tuna?

Benjamin Grimm Apr 11 2013 10:58 AM

I don't think I know any two people who prepare a tuna sandwich the same way. I use mayonnaise, lemon juice, minced garlic, and oregano. What's in your tuna sandwich? (And do you call it "tuna" or "tuna fish"?)

John Cougar Lunchbucket Apr 11 2013 11:08 AM Re: What's in your tuna?

I no longer prepare tuna. I find it a pain in the butt between the can-opening, scooping, mixing in mayo, toasting the braed, etc. When I did make it, just straight tuna-and-mayo. On toast. With lettuce. See, you gotta get out the lettuce too. Pain in the butt. Wifey sometimes makes tuna that I eat. She chops up pickles to go with it. It's not bad.

batmagadanleadoff Apr 11 2013 11:26 AM Re: What's in your tuna?

This topic's pertinent to me 'cause I'm eating tuna frequently lately. First off, the tuna's gotta be italian style. Lately, I'm going with Genova (blue label, not red) solid white tuna in olive oil. I liked Progresso Italian Tuna a lot, but my supermarket stopped carrying it a few months ago. I mix the tuna and all the oil in the can with two tablespoons of Hellmann's Mayo (2 1/2 to three tbsps if I'm using the olive oil version of Hellmann's Mayo), salt, pepper and minced celery (usually one whole stalk). After mixing it all up, I put it in the refrigerator for at least an hour. Refrigeration is the key. I like the idea of lemon juice. I'll give that a try next time.

Fman99 Apr 11 2013 11:49 AM Re: What's in your tuna?

Solid white, packed in water and drained. Mix with low fat mayonnaise, salt and pepper, served on toast (wheat, multigrain or rye bread).

sharpie Apr 11 2013 12:12 PM Re: What's in your tuna?

Had tuna today (not made by me). When I make it: mayo, a tiny hint of dijon mustard, chopped pickle on toast. Tuna, not tunafish.

RealityChuck Apr 11 2013 12:35 PM Re: What's in your tuna?

Mayo, celery, thyme, garlic powder (though I especially like chopped shallots), a few drops of hot sauce.

MFS62 Apr 11 2013 12:58 PM Re: What's in your tuna?

White meat tuna, mayo, a little lemon juice, salt, pepper, and mercury. Later

Mets – Willets Point Apr 11 2013 01:01 PM Re: What's in your tuna?

Cetacean bycatch.

Swan Swan H Apr 11 2013 01:03 PM Re: What's in your tuna?

Low-fat mayo, dill weed and just a small bit of sweet relish. Seeded rye bread is best, but if I don't have any I add a pinch of caraway seed to the tuna.

Vic Sage Apr 11 2013 01:27 PM Re: What's in your tuna?

sharpie wrote: Had tuna today (not made by me). When I make it: mayo, a tiny hint of dijon mustard, chopped pickle on toast. Tuna, not tunafish. the dijon is the key. but don't overdo it.

LeiterWagnerFasterStrongr Apr 11 2013 01:30 PM Re: What's in your tuna?

Dry sautee with olive oil, onions, tomato, and basil. Unless it's mixed with hot sauce on a sandwich, mayo is for chumps.

themetfairy Apr 11 2013 02:01 PM Re: What's in your tuna?

Lite mayo. Sometimes with a little cumin or sometimes with a little curry powder. And I call it a tuna sandwich. Tuna fish is redundant, IMO.

Ceetar Apr 11 2013 02:44 PM Re: What's in your tuna?

I think i use tuna and tuna fish interchangeably, but while I'll eat it I'm not a big fan and I don't think I've had one in years. In fact, I'm pretty sure the last couple of times I've had it it's because I made it for my wife and there were leftovers. Little mayo is usually it. on toast. If it's for myself I'll do whatever to it though. usually buy the 'in oil' cans, wasabi mayo if i have it. mozzerella, and anything for crunch although it's usually an apple. maybe mini-chocolate chips would work? hmm. What's special about Italian style? I'm usually all for 'italian-styling' anything, which often times just means "drown in olive oil"

batmagadanleadoff Apr 11 2013 03:00 PM Re: What's in your tuna?

Ceetar wrote: What's special about Italian style? I'm usually all for 'italian-styling' anything, which often times just means "drown in olive oil" That's pretty much it. http://www.scordo.com/2011/02/canned-tu ... cipes.html http://www.latimes.com/features/la-fo-c ... 0319.story

cooby Apr 11 2013 03:31 PM Re: What's in your tuna?

I call it tuna fish, but as Metfairy says that is redundant. I love tunafish. When I was around 18, there was a bread ad that would run on (back then radio was actually LOCAL! WOW!) the radio during the noon news, it sang "Breakfast, lunch and dinner (fresh!) that's my brand of bread!" I can't remember what brand it was though, but probably Holsum or Stroehmanns Sunbeam. Anyway it always made me hungry for a tunafish sandwish and chicken noodle soup, so that is what I had for lunch almost every day. Okay I digressed. It's dang hard to find tuna in oil anymore and white tuna in water might as well go jump back in the lake as far as I'm concerned. So-I like the cheap tuna that is "dark meat" or whatever you'd call it. I mix it with olive oil and then put it on white bread or toast (though toast usually cuts my mouth) and if I have any mayo that's not outdated (rarely) maybe a smidge of that.

DocTee Apr 11 2013 05:20 PM Re: What's in your tuna?

I use mayo, celery and onions. How ever you prepare your tuna, try this: ditch the bread and pile the rest into half a red pepper. (Or two halves, depending on appetite). You're welcome.

Kong76 Apr 11 2013 07:41 PM Re: What's in your tuna?

I make it different ways, nothing set in stone. Last week I put a canned Goya chipoltle pepper (diced) and about a tablespoon of the liquid in with some solid white in water with a diced stalk of celery and some mayo and it was very tasty.