Same old, same old?

June 1, 2007 by Heather 

Heather says:

Tired of plain tuna salad sandwiches for lunch?

Try substituting cream cheese for half or all of the mayonnaise.

Add crunch with diced celery or pickles.

Add more protein for pennies with a diced hard boiled egg. Bored with dill? Try a pinch of basil.

Really want to liven it up? Tuna melts are fantastic. Make a tuna sandwich just as you would a grilled cheese. I love it with American, but experiment with your favorite.

How do you like your tuna salad?

Filed Under: Cook it up!, Here Fishy Fishy, Quick tips, Salad
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Comments

12 Responses to “Same old, same old?”

  1. Kendra on June 1st, 2007 12:21 pm

    I make mine with tuna, 2 hard boiled eggs, mayo, dill pickles with extra pickle juice(I love the dill taste) and some minced onion or diced green onion. I also like my tuna in water and shredded…no chunks please.

  2. Tuesday on June 1st, 2007 1:09 pm

    I lvoe pickle relish in it or a little dill and lemon juice.

  3. Summer on June 1st, 2007 2:19 pm

    My grandmother used to always add chopped up green grapes and pecans.

  4. Teresa on June 1st, 2007 7:43 pm

    Cream cheese, mayo, onions and sliced jalapeno peppers wrapped in corn tortillas :)

  5. Carol on June 1st, 2007 9:33 pm

    I make mine with Miracle Whip, very small diced onions, and a squeeze of lemon juice. Put it on a nice fresh crusty roll or toast, with lettuce (and sometime potato chips!)

  6. malia on June 2nd, 2007 3:43 pm

    My standard “recipe” is:
    water packed white albacore
    mayo
    lots of dill relish
    a dash of Worstershire
    a few shakes from the Season-All cannister
    some tarragon (very yummy with tuna!)

  7. Liz on June 2nd, 2007 4:00 pm

    I like mine simple. Miracle whip, bit of seasoning salt, coupla tablespoons of sweet relish, a dash of celery salt, and then a mound of it on a slice of white bread, with three tortilla chips (yes odd I know, but it adds a nice crunch) on top, finish with another piece of white bread and enjoy.

  8. Donna on June 2nd, 2007 9:38 pm

    I have two variations -

    1. finely chopped apple, walnuts, and mayo
    2. finely diced green olives and mayo.

    The 2nd version I picked up in Italy. It’s especially nice if you make two distinct layers - one of tuna & mayo, one of olives.

  9. Jenn @ Frugal Upstate on June 16th, 2008 9:38 am

    Thanks so much for linking to this for the “Frugal Food Series: Tuna”.

    I’ve got to try that cream cheese one. Then again-maybe I shouldn’t. They sound addicting.

  10. mom, again on June 16th, 2008 2:56 pm

    I am an American living in the UK. They put canned corn (they call it sweetcorn) in tuna here, with mayo. It doesn’t appeal to me, but is very popular, so maybe worth a try for one of you!

    You can buy ready made tuna salads here, not kits like in U.S., but tuna and various additions, already in the can! There are several varieties, but I tried the plain with mayonaise and decided not to go any further. Ewww!

  11. TJ on June 16th, 2008 7:07 pm

    I also mentioned tuna salad variations on my blog. I really like sweet zucchini relish. My neighbor gave me a jar and it is wonderful in tuna salad (and on hot dogs and burgers).

  12. Shelly on June 24th, 2008 6:00 pm

    I use an Amish recipe from, “Amish Cooking with Sicily Yoder”, that has cream cheese, Miracle Whip, tuna, toasted pecans, and ground pepper. It is placed on buttered bread- YUMMY!!

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