11 replies to this topic

[Christian]

I'm sitting at my desk, eating a can of tuna for lunch. Why not start a thread?

Do you:

1. Eat the tuna straight out of the can?
2. Mix it with mayonnaise?
3. Mix it with oil? (Assuming you buy the water-packed tuna; does anyone buy oil-packed tuna these days? is it even available? also, I'm eating albacore tuna, although I think the older tuna, which is harder to find now, tasted at least as good; can't remember what "type" of tuna that was)
4. Add relish?
5. Do something with it not mentioned above?

I use mayo, and sometimes add relish. This time my wife added some homemade relish, which is quite delicious.

I like to add a little salt and pepper, too.

After I eat tuna, I gargle. I'm not sure it helps over the course of the day, but I like to tell myself that it does.

Edited by Christian, 16 August 2011 - 11:56 AM.

[Overstreet]

I add some light mayo, dijon mustard, and a splash of poblano pepper hot sauce. Sometimes I'll stir in some chopped green onions and/or pepperoncinis. Spread that on a slice of bread, and melt some sharp cheddar over the top. Oh my goodness.

[M. Leary]

1. Eat the tuna straight out of the can?

Dump into tupperware that morning.

2. Mix it with mayonnaise?

Yes.

3. Mix it with oil?

No. Though I do often buy the oil variety at Aldi.

4. Add relish?

No.

5. Do something with it not mentioned above?

My go to is egg salad/tuna salad combo. Otherwise, when limited to tuna: mayo, celery salt, pepper, crushed salt, diced pickle, wheat thins.

Edited by M. Leary, 16 August 2011 - 12:13 PM.

[Andy Whitman]

Tuna, mayo, a bit of mustard, a bit of relish and/or celery. If available, a lot of roast beef. But in that case, I typically skip the tuna. Oh, and garlic. The secret ingredient.

I also am a big fan of the tuna melt approach: same as above, but toast a baguette, slather the tuna mixture on there, top with mozzarella or provolone, and bake at 350 for about five minutes, just long enough to melt the cheese.

I couldn't tell you if the tuna comes packed in oil or water. Water, would be my guess. At any rate, I drain it all off.

And yes, gargling and/or teeth brushing is a good idea afterwards.

Edited by Andy Whitman, 16 August 2011 - 12:27 PM.

[Darryl A. Armstrong]

Overstreet, on 16 August 2011 - 12:05 PM, said:

I add some light mayo, dijon mustard, and a splash of poblano pepper hot sauce.

Wow! That is exactly my go-to recipe. Well - almost exactly - I use regular mayo and usually Valentino hot sauce.

When I want to prepare tuna and have the time and motivation I use mayo, dijon mustard, diced onions, shredded carrots and shredded celery.

[Buckeye Jones]

tuna (olive oil in can), giardiniera relish, red onion (chopped), basil (chopped), tomato (diced). Crusty bread.


Pan-seared tuna steaks are good too, but too dang expensive these days.

[Crow]

I remember my college days, dumping some tuna onto a plate, throwing on some mayonnaise and some relish, and mixing it all together. I haven't eaten tuna from a can in a long time, though. These days when I want a fix, I get a tuna salad sub from Subway, with all the tomatoes and peppers and stuff they put on it.

[David Smedberg]

Tuna is to be taken in sandwich form, on nutty whole grain with banana peppers and jalapeno peppers, mayo and yellow mustard.

This is pretty much my lunch every day.

Edited by David Smedberg, 16 August 2011 - 02:15 PM.

[mrmando]

Salade niçoise.

[Christian]

Favorite brand of tuna?

We're using Kirkland brand right now, but I have a soft spot for Starkist.

[Overstreet]

David Smedberg, on 16 August 2011 - 02:14 PM, said:

Tuna is to be taken in sandwich form, on nutty whole grain with banana peppers and jalapeno peppers, mayo and yellow mustard.

This is pretty much my lunch every day.

Are we related or something?

[metalfoot]

I like prepared tuna in a tomato and basil sauce. Usually 99c a tin here in Canada.