People, Mickey D has nothing that beats tuna on toast. :)
Green peppers or hot peppers added along with pickle mush on a cracker with egg or avocado.
I chop up green olives in mine and sometimes a hard boiled egg. But always onion and celery.
We ate tuna sandwiches especially on Friday’s during Lent. Mom would make the “onion and celery tuna” and when she wanted a change.. the sweet dill pickle tuna sandwich. So good...
I never knew about the citrus. Only a teaspoon, too. That’s barely any.
I never thought about adding capers.
I always toss in a bit of sweet relish as well (probably sacrilege).
I skip everything between mayo and tuna. Gack! Has to have celery and onions (yellow) though for crunch. Toast a ciabatta roll, plop on the mixed tuna, and a slice of Swiss and put back in toaster oven for another minute.
Mayo? As much as I like mayonnaise clogging my arteries, horseradish is my preferred condiment for tuna.
“drained Bread”
That’s hard to find.
Worst recipe ever!
Worst recipe ever!
Commercially canned tuna is cat food.
Bump for later.
Canned fish. Virtually everyone has one or more tins of fish in the pantry. It is so versatile and shelf stable protein can be handy in a crunch.
That said, I’ll do fresh as long as my local market has it.
At 77...I dice a dill pickle, mayo...and I'm good to go.
Some people are allergic to celery, have to be careful if you share.
Looks a lot like my mother’s recipe - from the 40’s.
Sometimes she’d add pickle relish, sometimes not.
Tasted delicious and is still great - thanks for that and I will use it. My mother went to her grave with all of her recipes, none of which were written down.
She also made a killer tuna noodle casserole with the potato chip topping.
Good stuff...good stuff..
Hi MyLife, I still have hopes we can connect since we live so close.
While my mom was living I made her a combo of eggsalad(basically your recipe) and added the tuna. We did either sweet or dill pickle relish. She liked it on a bed of chopped greens.
Interesting the variations. My housemate now likes hers with a touch of nutmeg. Nothing is wrong or right. Just individual tastes. Now for my egg salad I like to add some freshly grated chesse.. almost any kind. But I like to add cheese to about everything.
This recipe looks good. I need something that fits in with my diet program.
A tiny restaurant in my building has the absolute best tuna salad I have ever had. I asked the lady there what made their tuna salad so good and she said it was because when they decanted the tuna from the can, they put it in cheesecloth and twisted and squeezed every bit of liquid possible out of it. Just thought I’d share.
Making tuna salad sandwiches today since Mr. b is temporarily one handed for the next 2-3 months.
Blah, you can keep those overly expensive pickles aka capers. The rest is ok. I’m partial to tuna (in water and the cats can have it), mayo, yellow mustard, boiled egg, onion and dill pickles. Divide the mixture in half for those who like apples and/or raisins in theirs.
Whenever using an older canned tuna recipe, remember the recipe is probably referring to the 7.5 oz cans and not today’s 5 oz cans. It makes a big difference.
People swear tuna is cheap so lets break it down. In a small 5 oz can, there are 2.5 ounces of tuna and 2.5 ounces of water. Using the online pricing at HEB, a small can of StarKist costs $1.03 or 21 cents/oz. The tuna, without the liquid, costs $6.72/lb. That ain’t cheap, folks.