When you make up Tuna Fish for sandwiches, what do you, personally, prefer to add to it?

Question

My grandfather always put mayonaise and mustard in it, and I find that that is still my favorite way to eat tuna sandwiches. LOL.

Answer 1

Mayo, eggs, (sweet) pickle relish, mustard. ! egg per can, smash the egg with a fork. Add the rest depending upon your tastes. Some people also add onion

Answer 2

Tuna of course, flaked or chunks but that has to be broken up so mostly flaked. The wife likes the spicy tuna in a pouch. Then Hard boiled eggs (sometimes yolk sometimes not). Pickle relish, chopped onions, Hellman's or Miracle whip. On wheat toast with lettuce and chesse.

Answer 3

I like to add mayo, horseradish, pickles, diced red onion, lemon juice, salt and pepper.
spread on toasted sour dough bread and melt a slice of pepper jack cheese under the broiler.

More commonly known as a tuna melt sandwich.

Answer 4

Total found # 31 sections of copycat recipes...

Title: Recipe: Hold the Mayo Pacific Rim Tuna Subs
Board: What's For Lunch? at Recipelink.com


HOLD THE MAYO PACIFIC RIM TUNA SUBS

2 tablespoons rice wine vinegar
1 whole garlic clove, pressed
1 1/2 teaspoons crushed ginger
5 tablespoons extra virgin olive oil
1 tablespoon sesame oil
1/2 cup finely chopped red onion
1 tablespoon sesame seed
1/4 tablespoon fresh mint, chopped
salt or dash of fish sauce to taste
4 large submarine sandwich rolls
1/4 to 1 teaspoon crushed hot red pepper flakes, as desired
12 oz. can chicken of the sea chunk light tuna in water, drained

In a medium bowl, whisk the vinegar, garlic, ginger and red pepper flakes. Gradually whisk in the oils.

Add tuna, onion, green pepper, cilantro, sesame seed, mint and salt or fish sauce. Mix well. Cover and refrigerate for at least one hour, up to six hours.

Taste salad for seasoning. Add vinegar, oil or salt as needed. Drain tuna salad, reserving the juices.

Drizzle reserved juice over tops and bottoms of the rolls. Top with tuna salad. Cover with tomato slices and then roll tops. Press sandwiches with the palm of your hand.

Wrap each in plastic wrap and allow to stand at room temperature for at least one hour and no longer than two hours before serving.

Makes 4 large subs
Adapted from source: Chicken of the Sea

Answer 5

Yep, just a bit of mustard, but Miracle Whip, and sweet relish, with some crunchy veggies like onions and celery

Answer 6

I prefer my tuna sandwich with mayo and lots of lettuce, and a sprinkling of pepper. And HOT clili sauce. sounds weird??

Answer 7

You don't expect me to have an answer to this one, do you?

I prefer a nice tuna steak sandwhich, grilled with lemon and some type of cajun seasoning.

Answer 8

Mayo, mustard, chopped up dill pickles, eggs, and a bit of paprika.

I think it's gross when people put apples and grapes in them.

Answer 9

mayo, tomato, onions, egg, mustard, lettuce, pickles, beetroot and i like to squeeze a bit of lemon on the fish cause it gives it more taste!

Answer 10

Mayo, onions, pepper, and a little garlic salt. I put it in a pita pocket.

Answer 11

Mayo - first fav. is chopped green onions, second - minced yellow onion, third - relish