Albacore and other. mayo, mustard, grated carrots, frozen peas, shell pasta, parsley, onions, garlic powder, black pepper.

simple and very yummy:
tuna
canned white beans
mozzarella (like the "ciliegine" tiny balls kind in water in the plastic container at Trader Joe's.)

You could dress it with oil from the tuna and a tiny bit of red wine vinegar, salt and pepper, fresh parsley.

Or just the first ingredients and some salt. It's delish!

staples in the house! Enjoy.

Flake the tuna really, really fine and fluffy before adding the other junk. Flaking the tuna really, really fine is the secret. That, and having potato chips on hand to load into the sandwich.

yrs ago I'd have the deli put on raw onion and lettuce. A tuna melt with swiss is my favorite. Tuna in the oil gives me indigestion

Mayo and chopped sweet pickles (or relish) at minimum. Celery if available. Add some pickle juice, too. From whichever type of pickle you use, sweet or dill.

Topped with melted sharp cheddar!

Every time I make that, I wonder: who said fish and cheese don't go together?

It's one of the few times it does work, imho.

Mix together...

2 cans chunk light tuna, drained
2 TBS sweet relish
1 TBS light Miracle Whip
1 TBS Dijon Mustard
½ cup plain lowfat yogurt
Walnuts and purple grapes to taste

TlalocW

But I use green apples rather than grapes.

I make it with mayonnaise (Hellmann's), finely chopped celery, then just a.scrape of onion.

I like.pickles, just not in things like tuna or potato salad. All I taste is the pickles.

My sister always picked out the celery until i used thawed peas. (No canned peas, to mushy.)

Take tune out of cupboard.
Throw in trash.
Put frozen pizza on pizzazz.
Enjoy.


Sorry. I hate fish. Couldn't resist a, smart ass comment as I'm drifting off to sleep. Please forgive my sense of humor...

I do have to disguise it with mayonnaise and onions. It's the only fish I can eat. My stomach says no to anything else.

I’ll bet you’ve never had good, fresh fish.... Like Florida red snapper broiled with a little bit of lemon butter?

Oh, well ... to each his own I guess..... I get grief from everyone I know because I hate ketchup....

Good, fresh fish is not a problem - I've cooked salmon for people that was pretty much just out of the water a few hours earlier. I just can't tolerate it, but coming from two places surrounded by so much coastline, it's not the quality or freshness of the fish. It's me.

Like I said, to each his own ..... I've got some strong dislikes, as well!

Canned tuna, to me, almost doesn't even qualify as fish .... well, I know that technically, it is, but the taste of it is so different from real, fresh, fish.

I dislike all fish except tuna with real mayo, celery and onions. Preferably in the form of a tuna hoagie with lettuce, tomato, onions and Provalone.

Good God, man, what is wrong with you??

I like to get my mercury fresh from the thermometer. Without all that meat getting in the way.

whatever works!

I wouldn't say I"m allergic, biut my body rejects it. I mistakenly took a bite of.salmon not too long ago and immedistely went into dry heaves.

1 pkg. (12 oz.?) pasta, cooked (rotini, penne, shells, whatever you like - I prefer this with whole wheat pasta) and cooled by rinsing in cold water when done
1 or 2 cans of tuna (preferably albacore)
Chopped onion (preferably red)
Chopped celery
Any other chopped crunchy veggies you think would be good
Sm. can of sliced black olives,drained
Chopped pickles (both sweet and dill) or relish
Chopped fresh tomatoes
Sat and pepper to taste
Mayo, add and mix well until mixture is appropriately wet

I don't have specific amounts of anything for this recipe. I just do it by sight and feel. The idea behind it is to taste something like a tuna salad sandwich without the bread, so adjust ingredients according to what you like. My kids loved this in the summer.

For us it involves flaked tuna, a tad bit of mayo, some dill weed and a some chopped up pickled jalapeño rings (home canned, of course) and topped with an aged cheddar.

The jalapeño provides a subtle kick and a good contrast to the mayo and cheese.

some chopped Walnuts and Celery to the Tuna and mayo.

chopped red onion
chopped boiled egg
capers
sometimes a little olive oil
It's yummy on crackers!

It has to be made with mayonnaise and there cannot be onions.

Takes tuna sandwiches to a whole ‘nother delicious level. Even better on a well made baguette with baby arugula.

White albacore tuna, Mueller's fine egg noodles (cooked and cooled of course), mayo, chopped green onions, sliced celery, sliced green olives, a little drained pickle relish or chopped sweet pickles, salt. I just eyeball the ingredients. That was how my mother made it. I don't really eat tuna anymore but that's how I used to make it when I did.

low cal mayo, then dry it back up with grated Parmesan. And add diced onion.

I don't really like tuna sandwiches, but this mix is acceptable.

I'm easy: Hellmann's, salt, lots of pepper. That's for my tuna melts. Lots of extra sharp cheddar on top. Fine flaking of the tuna is very important.

The hubs, because he lives to be a pain in the ass, requires: mayo, a little yellow mustard, finely minced onion (just a tad), minced banana peppers (lots), salt, pepper, celery seed or finely minced celery, and shredded cheddar. It's a lot of mincing for one dang sandwich, lol!

Sandwiches - tuna, Hellman's light mayo and pickle relish

Open face melt - tuna, Hellman's light mayo, grated onion, curry power, grated cheddar on top - broil