Reading this thread has made me wonder. Why do we call it tuna fish? We all know a tuna is a fish. Why not salmon fish instead of salmon fish? I know, too much time on my hands,going back to my sewing room now.

Chopped lettuce [sometimes]<o:p></o:p>
A Diced tomato<o:p></o:p>
Sweet pickle relish<o:p></o:p>
Salt pepper<o:p></o:p>
A dash of onion salt<o:p></o:p>
Mayo<o:p></o:p>
Tuna<o:p></o:p>
I made this every day for 7-1/2 years for the post office.<o:p></o:p>
It sold out every day! Stocked the machine 2 times a day.<o:p></o:p>
<o:p> </o:p>

Barefoot Contessa Tuna
 

I love tuna. Tried all different brands, even Kirkland Albacore...Starkist in water, most preferred. 2 cans (drained), mayo, celery, onion, and pickle relish (mostly dill, sometimes feel like sweet), sometimes hardboiled egg chopped very fine. Saw Ina Garten put in fresh fennel. I tried it and it is good...go light on the fennel.

Everything listed on this thread at one time or another plus I always put fresh potato chips on the sandwich for cruncyness.

I hadn't thought of that but sounds good - will give it a try this week. Thanks,

Hi, not really a salad, but you could eat it cold, I serve it with a side salad.
Fry a finely chopped onion in a little butter and some of the drained oil from a tin of tuna, don't brown the onion.
Put into a dish, you can add some canned, drained sweetcorn to this, then add flaked tuna. make a white cheese sauce, adding some grated nutmeg
Cook some macaronni pasta. mix together with the sauce. add to the tuna and onion mix.Top with breadcrumbs mixed with grated cheese and place under the grill until brown and bubbling. I serve this with a mixed salad.My husbands favourite summer dish. Letty

I made my favorite recipe for a class meeting 25-30 years ago. I added some finely chopped pecans and about 1/4 tsp. ground black pepper and those who ate it raved about it. I used 2 cans of tuna, for my base. I haven't made it in years so don't remember the exact recipe now. But mostly I wing it when I make it.

Same recipe as mine, but sometimes I use the envelopes of tuna if they are one sale.

My favorite Tuna Sandwich:
Tuna (Costco's Kirkland brand Tuna by Bumblebee is BEST, NO MSG/chicken broth added)
Mayo, Chopped: celery, apples (apples neutralize the fishy taste... it mocks chicken) & sweet pickles, crunchy lettuce, avocado on Oatmeal Bread.

i use very well drained tuna, generally white as that's dh's preference, and add half a small well-chopped onion ( if you have non-onion eaters leave the pieces big enough to pull out), about 2-3 tablespoons of mayo ( or miracle whip, depending on your crowd. we are mayo people), at this point you can add a tablespoon plain yogurt if you need more moistness, and i chop up about 1/2 an qpple with or without peel. with the peel is pretty. and about a teaspoon of sweet relish, or dill relish, again it's a personal taste thing. then salt and pepper to taste. a little lemon or lime juice is a nice touch. some people enjoy some pecan pieces or walnut bits, but i'm allergic so never include them. if i want more crunch i add celery, chopped water chestnut or cucumber. personally, i love well drained tuna with just enough mayo, and salt and pepper to taste. my mother made it with mustard ( the yellow kind) but that was never to my taste. add dried or fresh parsley, dried or fresh dill, or a small amount of curry powder. tuna is sooooo versatile! i even like freshly picked peas or freshly thawed peas gently mixed in. and i've had it with cream cheese added to the mayo. it's also good with sliced green grapes. to cut down on fat totals, use a little applesauce to replace some of the mayo or miracle whip. i almost forgot that i like to add chopped olives, either green with/without pimiento, or black, hard cooked egg and a touch of nutmeg, finely chopped pear, cilantro, pick and choose! it's all good! and i love it on toasted cinnamon raisin bread! and if i don't have that i've been known to toss in a few raisins. i also love it served in a lettuce leaf cup, or a hollowed out tomato or smallish green pepper. so many ways to eat it, and all are yummy!