I love tuna salad sandwiches but rarely make them. I'm the only one that likes so much stuff in it. I made a good one today. It got me to thinking....what do YOU put in your tuna?
Here's what I used today:
Tuna in Spring water (drained) Chopped apple Chopped bell pepper Chopped onion Chopped jalapeno relish Chopped boiled egg Real mayo, only enough to moisten a bit (no Miracle Whip, yuck!) Chopped pecans
Seeing your post reminded me of the first time I ate at a friend's house back in high school. They were having salad and I watched her parents salt and pepper their salad. I thought that was the strangest thing. I've always found it odd when Subway asks if you want salt and pepper on your sandwich. There are just some things I never ever think of putting salt and pepper on. I can see putting salt and pepper on tuna, but I never have.
I think we should all be mindful that the tuna is almost extinct in the seas as it has been fished to death, and stop thinking of tuna as that cheap and cheerful sandwich filler that we have ome to know and love, and think of it instead as one of man's failures at protecting natural resources.
don't over do the cheddar or celery. mostly taste tuna and dices or whole shrimp. You can leave out the pickle relish add crushed corn flakes and make fried fish partties also. I like it like that any way.
I've had salmon patties as a kid where my mother took canned salmon and cornmeal and fried them. Same principle I guess. As I just said in the last post here, I'm not really a fan of warmed tuna, so I don't know if I could take fried tuna. I might could as long as I didn't think of it as tuna.
I'm not a big celery fan, but if it's finely finely finely chopped I can handle it. Store-bought tuna salad seems to almost always have celery. I eat it unless it's just too chunky, then it's got to go.
Egg noodles, huh? I've had some pasta-type salads that have had tuna in them.
What about warm tuna? Or tuna casseroles? I'm not a big fan of warmed tuna.
If I'm in a hurry, it's tuna, egg, pickle, mayo. All the rest is just fluff. LOL I just happened to have some fresh bell pepper and onion. I usually buy 4-6 bell peppers and 4-6 onions at a time and chop them up and freeze them.
Onions is good on about anything. I had some on a peanut butter sandwitch once and wsn't too bad. Didn't love it though. With a bowl of beans and cornbread I eat raw onion like it was an apple. especially 10-15s
Not true! You know lots of interesting things by default....you're not in America. I love hearing about cuisine in other countries. Being married to a Brit, I learn something new almost everyday about foods he likes, etc.
Thanks Wyanjen. These are good ideas to make a hub of. I just saw the headings and groaned! What do I know about cookery, even though I cook every day and used to cook for 8 on a daily basis when I was married, and about 40 on Christmas Day! Cooking is one thing. Writing about it another. But hey good ideas for an alternative approach
I could write about how a certain nation is hogging all the tuna, so that there is less for the rest of us to eat. It is quite incredible to think that this nation consumes more tuna per head of population than the whole of Europe and America put together! But that our so-called scientists have been bought out to allow this situation to continue resulting in the loss of 90% of the ocean's global tuna stocks in the last 20 years. But I don't think I'll hub this. I've forumed it instead. Hey guys its important, especially to tuna fans.
I don't buy tins of tuna... The sea is just down the road and it's full of tuna at this time of year. So... when I catch tuna I smoke them with Manuka, brown sugar and honey. (Manuka is a native bush) There is no shortage of munchers when it comes to smoked tuna
I wonder if the chopped apples and pecans are a Southern thing in tuna. I use them quite frequently, as well as hard-boiled eggs.
Are you tired of the mayo in tuna salad? Well, then simply chop up some onions and pimentos. Add your tuna to that, as well as English peas and some Italian dressing to your taste. Chill. When ready to serve, get some canned chow mein noodles and put over the top of the tuna salad.
Most everyone likes this crunchy variation. And it's very colorful served on a lettuce leaf.
I bought some canned tuna for the first time in ages yesterday. Usually I mix it with corn and mayo. Yesterday I had that with pasta and some grated cheese. The same combo is also great in a baked potato!
I love this thread. All of you have made scores of variations on tuna salad...a whole new tuna dimension has been entered!
Your conversations have brought back memories. For example, my mother told me from the time I was a little kid to beware of sweet pickles in a tuna salad sandwich ordered in a restaurant, because the pickles disguise the fact that the tuna salad is more than a day old.
I know that to not be true now, and so I put sweet pickles in mine, but for years, I thought I might get poisoned if sweet pickles were involved.
I like to mix in finely diced celery, real mayo, and Grey Poupon mustard. I eat it on whole wheat bread or rolled up in Boston lettuce leaves. Occasionally I may also shred some baby carrots, diced boiled eggs and mix them in there too. It pretty much depends on what is in the fridge!
These aren't the healthiest, but I do like the occasional tuna casserole - noodles, cheese, etc. Also, the occasional tuna melt sandwich. It doesn't have to be one of those big restaurant kind - just a basic grilled cheese with tuna in it.
I don't put anything in my Tuna. Unfortunately there is an ever increasing amount of mercury found in Tuna, especially Albacore Tuna, for me to be able to eat very much of it. If I could eat it I would eat it plain anyway, no mayonnaise or anything. When on the rare occasion I do have some, I just eat it plain.