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Old 10-01-2014, 04:37 PM   #11
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Originally Posted by GotGarlic View Post
I love it with Triscuits, too. If I have it, I put a piece of cheese, something mild like Havarti, on the Triscuits and tuna salad on top. One night last week when DH was out of town, I made tuna melts on toasted ciabatta bread for dinner.
I love tuna melts! That's on the menu for this evening's dinner, since the tuna is already made. I've got some Havarti to use up too, the bread will be toasted rye.

Love tuna salad on Triscuits, too.

Thank you for posting the older DC links, GG. I never would have seen them. Going to browse through them this afternoon.
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Old 10-01-2014, 05:22 PM   #12
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I add one grated hard boiled per can of drained tuna. It extends the quantity and adds a flavor I enjoy. As for the rest, just mayo and tarragon.

I don't add salt even though I've added the egg. The tuna adds enough salt for me.
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Old 10-01-2014, 07:31 PM   #13
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Oh, I stopped eating canned tuna when I earned my M.A. But, we used to make it with

Mayo, celery, hamburger relish, onion, S&P, a dash of soy sauce, and some lemon zest.
what's an m.a.?
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Old 10-01-2014, 07:39 PM   #14
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Nothing, can't stand canned tuna.
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Old 10-01-2014, 07:41 PM   #15
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what's an m.a.?
Something to do with tuna I think.
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Old 10-01-2014, 07:49 PM   #16
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for my tuna sammich today, i'm like andy with chunk light for that extra cat food taste (purrrrrr, purrrrr), finely diced celery, and just a little hellman's light mayo.

it must be refrigerated first (i don't like room temp), then served on a crusty sesame hard roll or hero with thinly sliced onion and pickled hot peppers.
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Old 10-01-2014, 08:27 PM   #17
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Don't eat it often, but when I do it's pretty standard. Tuna, mayo, scallion, finely chopped celery, salt, pepper...

Working in a restaurant for most of my life I may eat lunch at home once a month. Never think about it for supper/dinner.
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Old 10-02-2014, 01:27 AM   #18
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The standards: tuna (chunk light or solid, depends on what I have on hand), hard-cooked egg (one per can), and Hellman's mayo. Mix-ins: I open the spice cabinet and see what looks good at that moment. Also, might use super-finely minced shallot or thinly sliced scallions, dill, lemon and Colman's mustard, or seasoned salt and pepper, or one of any variation that we've enjoyed.
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Old 10-02-2014, 03:31 AM   #19
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Tuna albacore or chunk light. Unless it is imported, you can't get tuna in olive oil around here. So always in water, Drain it thoroughly, then add just a small amount of olive oil. Let it sit until the tuna is flavored. Finely diced celery, onion, finely diced Roma tomato, dash of Italian seasoning, S&P, small amount of mayo. If not on a sandwich with lettuce, then stuffed in a scooped out tomato.
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Old 10-02-2014, 07:19 AM   #20
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I won't touch canned tuna if it is not packed in olive oil. I make my tuna sandwich spread with fine diced onion and celery, hard boiled eggs, mayo and sweet relish.
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