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Tuna sandwich - Page 4

post #46 of 58
1/11/08 at 5:49pm
Quote:
Originally Posted by EL72 View Post
I prefer my tuna sandwiches Tunisian style: in a baguette with hard-boiled eggs, black olives and harissa (comes in a tube like toothpaste), and none of that low-fat mayo please - only full-fat hellmann's.
LOL - the real casse-croute tunisien! only missing the slata jwida with tomatoes, onion, radish and beldi lemon! Reminds me of saturday lunches in Belleville with my dad

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post #47 of 58
1/11/08 at 5:53pm
I don't know why I did this, but I got into the habbit of using spicy mango chutny with mayonaise, onion and bacon bits.
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post #48 of 58
1/11/08 at 5:55pm
Quote:
Originally Posted by globetrotter View Post
I don't know why I did this, but I got into the habbit of using spicy mango chutny with mayonaise, onion and bacon bits.

MMmmmm I just got back from my lunch brea, and instead of putting hot or brown mustard, I added some Archer Farms Red Raspberry Honey Mustard.

It was basically heaven between two buns.
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post #49 of 58
1/11/08 at 5:55pm
Quote:
Originally Posted by gdl203 View Post
LOL - the real casse-croute tunisien! only missing the slata jwida with tomatoes, onion, radish and beldi lemon! Reminds me of saturday lunches in Belleville with my dad


If I'm making them for a picnic and have the time, I'll sometimes include the potatoes too.

Watch: http://www.dailymotion.com/video/x28...-autres_events
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post #50 of 58
1/11/08 at 6:43pm
I just thought of using cranberry mayonnaise. Does anyone know of a good brand of pre-made cranberry mayo?
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post #51 of 58
1/12/08 at 3:24am
Quote:
Originally Posted by Brian SD View Post
Meditteranian Olives go great with tuna, though removing the pits is a PITA.

Cheaper and probably even easier than Rolands contraption (some olives are oddly shaped, and the de-pitt-ers tend to prefer round things), is taking a broad, solid knife and giving the olives a good whack with the flat of it.

You put the olive under the knife, set the knife down on the olive so its stable, and tap it with the heel of your hand. Blows the olive open and you can pull the pit out easily.
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post #52 of 58
1/12/08 at 4:42am
I like tuna with grilled capsicum, fetta cheese and rocket on a multigrain bun.
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post #53 of 58
1/12/08 at 10:31am
with regards to the Trad route... an old girlfriend got me started on adding raisins to my tuna salad. an excellent addition.

that said, there's almost nothing better than the Med version with fresh tuna. Pastis downtown used to have this on their lunch menu.

it's nice to hear of mayo substitutes.
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post #54 of 58
1/12/08 at 10:56am
tuna, mayo and some cubed pineapple.

maybe a little black pepper

bread - rye bread with double carraway seeds, hand sliced
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post #55 of 58
1/12/08 at 11:02am
Quote:
Originally Posted by doink View Post
tuna, mayo and some cubed pineapple. maybe a little black pepper bread - rye bread with double carraway seeds, hand sliced
That's a good idea to try pineapple... think I'll give it a shot!
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post #56 of 58
1/13/08 at 5:57pm
I like to mix barbeque sauce and onions in with tuna (still add some mayonnaise too). Tuna sandwiches and their variations (tuna melts, etc.) are some of the most satisfying foods. Never tried it in a flour tortilla like Dewey did (or with Old Bay) BUT I intend to, possibly as soon as I make lunch today.
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post #57 of 58
1/13/08 at 8:03pm
I like the fruit ideas - apple, pineapple, raisins. Most of the suggestions involve kinds of salt, high-sodium condiments, pickled things. The sweet idea is a good one. I wonder if some agave nectar would not be good with my old bay.
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post #58 of 58
1/14/08 at 3:15pm
My Tuna Sandwich Tuna equal parts Thousand Island dressing and Miracle Whip Salt Pepper Provolone Cheese toaster oven I also like plain tuna on a salad.
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