Tuna Salad Sandwiches

Sounds like it's almost everyone's tuna salad (which it sounds like they want to stick with). Tuna salad is what you want to make it or what those gone before you made it. I'm into Julia's and her what's-up-for-grabs approach. https://cooking.nytimes.com/recipes/1021561-tuna-salad-sandwich-julia-child-style

I found this recipe much too “goopy” — I added a third can of tuna and it is still almost liquid. The flavors are great, however b

Use Dukes or Blue Plate brands like the chefs in the mayo know.

I like to make recipes as described the first time around. This was refreshing and okay, but too herbal for me. I couldn't taste any tuna. I would reduce the dill next time and maybe increase the lemon juice. The many additives gave it a great crunch though.

I like tuna with chopped green pepper. My friend adds fresh corn.

For those saying use tuna in oil - be aware the oil being is probably something very unhealthy (therefore cheap to use at the tuna canning place) such as soybean oil. I would go with the recipe here which is even an improvement over the standard Mayo generally used in tuna salad - more unhealthy oils in mayonnaise. But start with dumping a can or cans of water- packed tuna in a colander, giving it a light rinse then drizzle with lemon juice. Really cuts down on that fishy flavor

There are suggestions to substitute avocado for mayonnaise. You could also substitute Dawn dishwashing detergent. I suffered some social pressure for years to love avocados, the taste of which to me is very much like soap. Since of been speaking up, asking cooks to leave it and guacamole as a condiment to be added, I have found many kindred pallets. If you like, please enjoy it on your plate. But I’d like to challenge the assumption that it is universally adored.

Tasteless celery can and should be substituted by minced fennel bulb. It is not a dramatic taste change but it is so much better than celery.

I used 3 cans tuna and increased the other ingedients proportionally. Used cornichon pickles from Trader Joe's and some green tomato pickles from my sister, but bread and butter pickles would do it; a combination of sour and sweet. I omitted the dill and the salt and didn't miss them. I spread a Dijon vinaigrette with a couple of mashed anchovies on the buns to moisten them. Really delicious!

Sensational recipe!... even though I made the mistake of using Cilantro instead of Parsley! I also used one 7 0z can of tuna in water and the other 5 oz can in oil... all I had on hand. Skipped the chips on the sandwich, but generous piles on the side. Grillos fresh dill pickles! Try not to eat them all before the salad is made. Quite a lot of liquid accumulates as it sits in the bowl. Eliminating the extra oil might help a bit.

Agree about using oil-based tuna. I add dill relish, hard-boiled egg, bread and butter chips, mayo, apple, celery, onion and omg!

I buy Ortiz tuna packed in oil. Drain well, Duke's mayo, garlic powder, dried minced onion and sweet pickle relish. Sometimes I add shredded cheese as well. Always skip the celery blech. Trust me on the onion and garlic!

Have subbed plain yogurt for mayo for many years. Green olives and capers are always in my pantry too when I want to add tang and salt. Add lemon pepper instead of salt, and lemon zest. With or without the yogurt, this goes great over pasta as a tuna puttanesca style, to which chopped lemon also enhances

I often make tuna salad with curry, raisins and grapes.

This may be sacrilege, but I love mixing tofu into my tuna salad. It makes for a bit lighter and creamier version, and as a (somewhat) good Japanese American, I usually have some in the fridge.