Old Bay seasoning. I ate tuna about three times a week, on average, in graduate school when I was really po'. The super-quick method is one can tuna, mayo, Old Bay, and bread. The quick method is one can tuna, mayo, Old Bay, maybe a slice of cheddar cheese, folded into a flour tortilla and toasted in the cast iron skillet. The deluxe gourmet method is one can tuna, mayo, Old Bay, half an onion chopped as fine as you like it, with tomato slices, on toasted bread or in flour tortilla, toasted. The super-deluxe gourmet method is one can tuna, mayo, Old Bay, half an onion chopped as fine as you like, with tomato slices, on toasted bread, covered with cheddar cheese slice and toasted under the broiler (the "tuna melt"). Old Bay seasoning is basically celery salt with the red spices. Salt, pepper, and celery chopped as fine as you like will do when there is no Old Bay, but saving the labor of chopping celery was well worth, for me, the low cost of Old Bay. One can will last you a year, unless you do a boil or something. I preferred the albacore to the chunk light, back in the heavy tuna-eating days, but most often ate the cheapest chunk light because it was so economical. Then when the wife got pregnant, I found out how much mercury is in the large fishes (like albacore), and switched to all chunk light every time. I never observed any significant difference among all the various brands, so I always buy the cheapest bobo brand and love it every time. Man, I could write a dissertation on the tuna sandwich. Actually, I did (and just did), I think. Tuna sandwich
