Vashopper had a tunafish sandwich for dinner tonight, which actually sounds so tasty. I have loved tuna salad for as long as I can remember. My mom makes it so deliciously. I try to carry on the tradition, but do fiddle around with it.

She always used fine Albacore tune, good mayonnaise, the interior ribs of celery, a spritz of lemon juice and s&p. Simple but so flavorful. Nothing could make me happier than a field trip with a can of 7 Up, small bag of Fritos, and one of those excellent tuna sandwiches.

I sometimes add a can or so of darker tuna to add depth to the flavor. Not above sneaking in some capers and even the occasional chopped hard-boiled egg.

These days, I use Trader Joe's canned tuna. My mother has always used Bumble Bee.

So. Do you like this sandwich filling? Do you have a technique to share?

I like the cheap tuna that is in the pouch -- love Wal-Mart's brand -- with a bit of fat-free cream cheese, not too much fat-free Kraft mayo, a teaspoon of sweet pickle relish, a good bit of finely diced salad olives...and two boiled eggs.
All mixed up.
Other than that, I just like it with a little mayo to take away the dryness.
I don't care much for the Albacore. I like the cheaper brands, and only get them in the pouches, now.
:-)

Oh, and sometimes I like it on toast, if it's just the tuna and mayo...on fresh white bread or rye (with Swiss cheese and yellow mustard!) if it's my 'special concoction'. LOL
Oh...and I love the salad on plain crackers.

[font=Garamond][size=4]TUNA fish is one of my FAVORITE things...and I think mine is of course the BEST!
I use BUMBLE BEE solid white albacore tuna in water....
Flake it up....I also use good mayo., salt, pepper, onions (if I have them I use scallions cut up.....) I use DILL pickles (NOT SWEET relish) minced....I also sprinkle dry dill(just a little) I try to squish most of the water out of the tuna before I get started so it's not runny. Do NOT forget the celery chopped fine....

Sometimes....I mix this tuna in some ditalini or small shells for a tuna salad....
Mostly....I make this and put it in sandwiches (rye is great) or a pita, or....I put it on Melba toast. There are days when nothing but tuna fish will do!

I love tuna. I like white albacore, any brand, flaked, with any good mayonnaise. Whatever else is in it, I don't care. I like green peppers, or onion and dill, or sweet pickle, or black olives, or you name it. As long as it's albacore and real mayonnaise (not reduced fat or fat free).

I never use celery, in tuna, or anything. Occasionally, I'll stir a little curry powder into the mayonnaise and add a few raisins or chopped mango chutney. A tiny bit of finely chopped red onion can be good.

Thinly sliced green apple on top of the tuna mix on whole wheat bread is my fave...I like texture in the sandwich, not too mushy.

I start off with Bumble Bee solid white albacore tuna in water, drained, smoosh up with fork and add, Helmans Mayo, onions, celery, salt, pepper and a chopped hard boiled egg.

Depends what I have on hand...sometimes celery if it's there; always chopped onions or scallions; a pinch of curry powder and smoked paprika, S&P, mayo and if I'm ambitious, shredded carrots :-)

With the current tuna/mercury scare, I've subbed canned sock-eye salmon and though it looks gross coming out of the can, it is amazingly tasty.

I also never call it tuna fish...because I don't say cod fish or salmon fish either.....it stands that they are fish ;-) (sorry, just a pet peeve.)

Tuna "fish" is a charming language regionalism, that I prefer to preserve in my speech.

(I am originally from the heart of the Midwest.)

Mercury is a legitimate concern; I have reduced my consumption of delicious tuna fish salad accordingly.

Trader Joe's albacore in water and no salt. Excellent! Mayo, dill pickles + sweet pickles, chopped egg, parsley, celery, dill, lemon, salt, fresh ground pepper, grated onion, brown mustard, capers sometimes. Sometimes white wine. Sometimes grated sweet red pepper.

Joules, I've lived in the midwest all my young and adult life...maybe THAT is why I hear "fish" so often and it is a peeve. I wasn't aware it was regional.

I just had some "smoked salmon fish" (LOL!!) for breakfast :-)

My favorite 'tuna salad,' is a Salade Nicoise. Love it to death . . . boiled egg, tomato, new potatoes, green beans, nicoise olives, and tuna. Top with a dressing of your choice: preferably a simple, vinaigrette.

I prefer Bumble Bee, but will use other brands. I used to use only albacore until I heard it contains more mercury, so now I use chunk light. Additions: chopped boiled egg, finely chopped onion and celery, powdered Colman's mustard, Hellman's mayonnaise, sweet relish, pepper, a squeeze of lemon juice, a dash of Mrs. Dash. Sometimes I add dill or capers. I like the idea of substituting salmon, because my brain does not need to be addled any more than it is.

Boxwood, thanks for that reminder; I have heard that too, and purchased some light, which was pretty good, actually. I just prefer albacore.

Now, I would like a Salad Nicoise...for lunch.

I like tuna salad fixed--always with real mayo (Kraft), either sweet or dill pickles, sometimes with chopped hard-boiled egg, sometimes with celery or a little finely chopped onion, sometimes with a little curry added, sometimes on toasted bread--sometimes untoasted--on any variety of bread. I love tuna salad fixed a variety of ways.

I buy Bumble Bee Albacore, too, and add mayo, onion, dill or sweet pickle and for some extra crunchiness I add chopped water chestnuts sometimes.
Btw, midwest born and raised and I do not say tuna fish. It's tuna.

Water chestnuts! That is a great idea. I love a little crunch in my tuna salad.

I do not eat bread anymore, except on rare occasions, but I do like tuna, salmon, or crab salad. I use a special mayo that has no sugar. I like to add celery, curry, scallions or onion, mustard, capers, parsley, lemon.