"Pringles CheezUms" > wrote in message
...
>I need help to enhance my tuna salad, I'm getting bored with it.
> It's decent now, but could be a lot better.
> I'm looking for something that will make me want to sneak down in the
> middle of the night for a sandwich.
>
> Here's what I put in it now:
>
> 1 can tuna
> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> make it), chopped
> 1 jalepeno, chopped
> 1 spear dill pickle, chopped
> 1/2 onion, chopped
> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> reason!')
> mayo to desired consistency
> ground pepper on sandwich to taste
> (think that's it. don't have it written down. well, i guess til now)
>
> - What herbs fit with this?
> - What would make this snap?
> - What would make you go 'yum, tuna salad sammich'?
>
> Thank you for the help!
>
> p.s. just in case it crosses your mind, you should know that I'm not
> looking for a new recipe for a diner like a kid asking for help with
> homework. I'm just a software geek looking for a better lunch.

I've never made tuna salad without celery. It seems to be a natural
combination to me. That's a lot of jalapeno and onion for even two
sandwiches. I'd double up on the tuna as well.

Paul

On Fri, 14 Mar 2008 23:10:25 -0600, Pringles CheezUms
> wrote:

>I need help to enhance my tuna salad, I'm getting bored with it.
>It's decent now, but could be a lot better.
>I'm looking for something that will make me want to sneak down in the
>middle of the night for a sandwich.
>
>Here's what I put in it now:
>
>1 can tuna
>1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
>make it), chopped
>1 jalepeno, chopped
>1 spear dill pickle, chopped
>1/2 onion, chopped
>1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
>reason!')
>mayo to desired consistency
>ground pepper on sandwich to taste
>(think that's it. don't have it written down. well, i guess til now)
>
>- What herbs fit with this?
>- What would make this snap?
>- What would make you go 'yum, tuna salad sammich'?
>
>Thank you for the help!
>
>p.s. just in case it crosses your mind, you should know that I'm not
>looking for a new recipe for a diner like a kid asking for help with
>homework. I'm just a software geek looking for a better lunch.

It needs lemon. I like basil and tyme, but not with the dill pickle.

Lou

Pringles CheezUms wrote:
> I need help to enhance my tuna salad, I'm getting bored with it.
> It's decent now, but could be a lot better.
> I'm looking for something that will make me want to sneak down in the
> middle of the night for a sandwich.
>
> Here's what I put in it now:
>
> 1 can tuna
> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> make it), chopped
> 1 jalepeno, chopped
> 1 spear dill pickle, chopped
> 1/2 onion, chopped
> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> reason!')
> mayo to desired consistency
> ground pepper on sandwich to taste
> (think that's it. don't have it written down. well, i guess til now)
>
> - What herbs fit with this?
> - What would make this snap?
> - What would make you go 'yum, tuna salad sammich'?
>
> Thank you for the help!
>
> p.s. just in case it crosses your mind, you should know that I'm not
> looking for a new recipe for a diner like a kid asking for help with
> homework. I'm just a software geek looking for a better lunch.


Miracle Whip! No, that's zip, not snap. Nevermind. ;-)

tuna
mayo
sweet relish
minced red onion
pinch of celery seeds

If it's not fishy enough, make a double batch using a can of tuna and a
can of sardines.

To make it sparkle, put some raw young mustard greens on the sandwich,
like most people would use lettuce. Or radish leaves might work, I dunno.

I need help to enhance my tuna salad, I'm getting bored with it.
It's decent now, but could be a lot better.
I'm looking for something that will make me want to sneak down in the
middle of the night for a sandwich.

Here's what I put in it now:

1 can tuna
1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
make it), chopped
1 jalepeno, chopped
1 spear dill pickle, chopped
1/2 onion, chopped
1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
reason!')
mayo to desired consistency
ground pepper on sandwich to taste
(think that's it. don't have it written down. well, i guess til now)

- What herbs fit with this?
- What would make this snap?
- What would make you go 'yum, tuna salad sammich'?

Thank you for the help!

p.s. just in case it crosses your mind, you should know that I'm not
looking for a new recipe for a diner like a kid asking for help with
homework. I'm just a software geek looking for a better lunch.

Pringles CheezUms <Pringles CheezUms >> wrote:

> I need help to enhance my tuna salad, I'm getting bored with it.

There's only so much you can do with canned tuna. You want snap?
Use snapper.

-sw

"Pringles CheezUms" > wrote in message
...
>I need help to enhance my tuna salad, I'm getting bored with it.
> It's decent now, but could be a lot better.
> I'm looking for something that will make me want to sneak down in the
> middle of the night for a sandwich.
>
> Here's what I put in it now:
>
> 1 can tuna
> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> make it), chopped
> 1 jalepeno, chopped
> 1 spear dill pickle, chopped
> 1/2 onion, chopped
> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> reason!')
> mayo to desired consistency
> ground pepper on sandwich to taste
> (think that's it. don't have it written down. well, i guess til now)
>
> - What herbs fit with this?
> - What would make this snap?
> - What would make you go 'yum, tuna salad sammich'?
>
> Thank you for the help!
>
> p.s. just in case it crosses your mind, you should know that I'm not
> looking for a new recipe for a diner like a kid asking for help with
> homework. I'm just a software geek looking for a better lunch.

You need more contrasting flavors. Try it simpler. Just sweet pickle
cubes and raw onion, fresh cracked pepper. You have too much crap
going on in this mess, japs AND garlic? And TUNA? I'd save the rest
of it for a great macaroni salad and go simpler with the tuna salad.

cybercat wrote:

>
> "Pringles CheezUms" > wrote in message
> ...
>>I need help to enhance my tuna salad, I'm getting bored with it.
>> It's decent now, but could be a lot better. I'm looking for something
>> that will make me want to sneak down in the middle of the night for a
>> sandwich.
>>
>> Here's what I put in it now:
>>
>> 1 can tuna
>> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
>> make it), chopped
>> 1 jalepeno, chopped
>> 1 spear dill pickle, chopped
>> 1/2 onion, chopped
>> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
>> reason!')
>> mayo to desired consistency
>> ground pepper on sandwich to taste
>> (think that's it. don't have it written down. well, i guess til now)
>>
>> - What herbs fit with this?
>> - What would make this snap?
>> - What would make you go 'yum, tuna salad sammich'?
>>
>> Thank you for the help!
>>
>> p.s. just in case it crosses your mind, you should know that I'm not
>> looking for a new recipe for a diner like a kid asking for help with
>> homework. I'm just a software geek looking for a better lunch.
>
> You need more contrasting flavors. Try it simpler. Just sweet pickle cubes
> and raw onion, fresh cracked pepper. You have too much crap going on in
> this mess, japs AND garlic? And TUNA? I'd save the rest of it for a great
> macaroni salad and go simpler with the tuna salad.

I tend to agree with simpler. Also, I use horseradish for my kick, not
peppers.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

On Fri, 14 Mar 2008 21:31:04 -0800, Blinky the Shark
> wrote:

>I tend to agree with simpler. Also, I use horseradish for my kick, not
>peppers.

Tuna tartare would be fine with you.

--
See return address to reply by email
remove the smile first

Paul M. Cook wrote:

>
> "Pringles CheezUms" > wrote in message
> ...
>>I need help to enhance my tuna salad, I'm getting bored with it.
>> It's decent now, but could be a lot better. I'm looking for something
>> that will make me want to sneak down in the middle of the night for a
>> sandwich.
>>
>> Here's what I put in it now:
>>
>> 1 can tuna
>> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
>> make it), chopped
>> 1 jalepeno, chopped
>> 1 spear dill pickle, chopped
>> 1/2 onion, chopped
>> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
>> reason!')
>> mayo to desired consistency
>> ground pepper on sandwich to taste
>> (think that's it. don't have it written down. well, i guess til now)
>>
>> - What herbs fit with this?
>> - What would make this snap?
>> - What would make you go 'yum, tuna salad sammich'?
>>
>> Thank you for the help!
>>
>> p.s. just in case it crosses your mind, you should know that I'm not
>> looking for a new recipe for a diner like a kid asking for help with
>> homework. I'm just a software geek looking for a better lunch.
>
> I've never made tuna salad without celery. It seems to be a natural
> combination to me. That's a lot of jalapeno and onion for even two
> sandwiches. I'd double up on the tuna as well.

Carrot is good, too.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Pringles CheezUms wrote:
> I need help to enhance my tuna salad, I'm getting bored with it.
> It's decent now, but could be a lot better.
> I'm looking for something that will make me want to sneak down in the
> middle of the night for a sandwich.
>
> Here's what I put in it now:
>
> 1 can tuna
> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> make it), chopped
> 1 jalepeno, chopped
> 1 spear dill pickle, chopped
> 1/2 onion, chopped
> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> reason!')
> mayo to desired consistency
> ground pepper on sandwich to taste
> (think that's it. don't have it written down. well, i guess til now)
>
> - What herbs fit with this?
> - What would make this snap?
> - What would make you go 'yum, tuna salad sammich'?
>
> Thank you for the help!
>
> p.s. just in case it crosses your mind, you should know that I'm not
> looking for a new recipe for a diner like a kid asking for help with
> homework. I'm just a software geek looking for a better lunch.

With or without orange juice

celery salt

black pepper

V8 juice works very well

Finely chopped fresh tomato

Finely cut lettuce, soak lettuce in red wine vinegar for a couple of
minutes

ranch dressing for part of the mixture is nice

fresh jalapeño

strategically spaced bits of bacon is nice

bread make all the difference, lightly toast, or don't toast, lightly
mayonnaise

<sf> wrote in message ...
> On Fri, 14 Mar 2008 21:31:04 -0800, Blinky the Shark
> > wrote:
>
>>I tend to agree with simpler. Also, I use horseradish for my kick, not
>>peppers.
>
> Tuna tartare would be fine with you.
>

*snort*

Sharks are so transparent!

"Pringles CheezUms" > wrote in message
...
>I need help to enhance my tuna salad, I'm getting bored with it.
> It's decent now, but could be a lot better.
> I'm looking for something that will make me want to sneak down in the
> middle of the night for a sandwich.
>
> Here's what I put in it now:
>
> 1 can tuna
> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> make it), chopped
> 1 jalepeno, chopped
> 1 spear dill pickle, chopped
> 1/2 onion, chopped
> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> reason!')
> mayo to desired consistency
> ground pepper on sandwich to taste
> (think that's it. don't have it written down. well, i guess til now)
>
> - What herbs fit with this?
> - What would make this snap?
> - What would make you go 'yum, tuna salad sammich'?
>
> Thank you for the help!
>
> p.s. just in case it crosses your mind, you should know that I'm not
> looking for a new recipe for a diner like a kid asking for help with
> homework. I'm just a software geek looking for a better lunch.

Try tuna in a pouch. Much better than canned. I like sweet pickle rather
than dill. I also like a lot of celery, maybe some radishes. Some cubed or
grated cheese and some parsley.

On Sat, 15 Mar 2008 04:34:22 GMT, "Paul M. Cook" > wrote:

>
>"Pringles CheezUms" > wrote in message
.. .
>>I need help to enhance my tuna salad, I'm getting bored with it.
>> It's decent now, but could be a lot better.
>> I'm looking for something that will make me want to sneak down in the
>> middle of the night for a sandwich.
>>
>> Here's what I put in it now:
>> ...
>
>I've never made tuna salad without celery. It seems to be a natural
>combination to me. That's a lot of jalapeno and onion for even two
>sandwiches. I'd double up on the tuna as well.

Each batch makes four or five sandwiches. You don't really taste the
jap's, except every once in a while you get a crunch of heat. Quite
nice.
Celery sounds good.

On Fri, 14 Mar 2008 23:10:25 -0600, Pringles CheezUms
> wrote:

>I need help to enhance my tuna salad...
>
>Here's what I put in it now:
>...
>(think that's it. don't have it written down. well, i guess til now)

Oh! forgot...
1/2 green/bell pepper, chopped
love those things

Good ideas so far! Lots to try.
Thanks you guys
(but still keep 'em coming)

On Sat, 15 Mar 2008 00:55:33 -0800, Blinky the Shark
> wrote:


>I use sweet, too. Claussen's sweet pickle relish -- it's tops.

I saw that the other day, when I was buying relish. However, it has
HFCS in it, so I passed on it. I am boycotting anything with HFCS in
it.

Christine

sf wrote:

> On Fri, 14 Mar 2008 21:31:04 -0800, Blinky the Shark >
> wrote:
>
>>I tend to agree with simpler. Also, I use horseradish for my kick, not
>>peppers.
>
> Tuna tartare would be fine with you.

Yeah? So?

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

cybercat wrote:

>
> <sf> wrote in message ...
>> On Fri, 14 Mar 2008 21:31:04 -0800, Blinky the Shark
>> > wrote:
>>
>>>I tend to agree with simpler. Also, I use horseradish for my kick, not
>>>peppers.
>>
>> Tuna tartare would be fine with you.
>>
>>
> *snort*
>
> Sharks are so transparent!

Not! Now, Kryptopterus bicirrhis -- *they're* transparent:

http://tinyurl.com/2kfhst [everything safe]


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Julie Bove wrote:

>
> "Pringles CheezUms" > wrote in message
> ...
>>I need help to enhance my tuna salad, I'm getting bored with it.
>> It's decent now, but could be a lot better. I'm looking for something
>> that will make me want to sneak down in the middle of the night for a
>> sandwich.
>>
>> Here's what I put in it now:
>>
>> 1 can tuna
>> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
>> make it), chopped
>> 1 jalepeno, chopped
>> 1 spear dill pickle, chopped
>> 1/2 onion, chopped
>> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
>> reason!')
>> mayo to desired consistency
>> ground pepper on sandwich to taste
>> (think that's it. don't have it written down. well, i guess til now)
>>
>> - What herbs fit with this?
>> - What would make this snap?
>> - What would make you go 'yum, tuna salad sammich'?
>>
>> Thank you for the help!
>>
>> p.s. just in case it crosses your mind, you should know that I'm not
>> looking for a new recipe for a diner like a kid asking for help with
>> homework. I'm just a software geek looking for a better lunch.
>
> Try tuna in a pouch. Much better than canned. I like sweet pickle rather
> than dill. I also like a lot of celery, maybe some radishes. Some cubed
> or grated cheese and some parsley.

I use sweet, too. Claussen's sweet pickle relish -- it's tops.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

On Sat, 15 Mar 2008 00:44:07 -0800, Blinky the Shark
> wrote:

>sf wrote:
>
>> On Fri, 14 Mar 2008 21:31:04 -0800, Blinky the Shark >
>> wrote:
>>
>>>I tend to agree with simpler. Also, I use horseradish for my kick, not
>>>peppers.
>>
>> Tuna tartare would be fine with you.
>
>Yeah? So?

It's a simple dish, but not as simple as sashimi.

<I'm making myself hungry>

--
See return address to reply by email
remove the smile first

On Mar 15, 1:10*am, Pringles CheezUms > wrote:
> I need help to enhance my tuna salad, I'm getting bored with it.
>
> - What herbs fit with this?

Dill and capers.
Loose the jalapenos and garlic.


> - What would make this snap?

Do you add salt? Looks like that is the snap you are missing.

On Sat, 15 Mar 2008 01:21:50 -0600, Pringles CheezUms
> wrote:

>Oh! forgot...
>1/2 green/bell pepper, chopped
>love those things
>
>Good ideas so far! Lots to try.
>Thanks you guys
>(but still keep 'em coming)

Green onion (scallion), chopped
Black or Kalamata olives, chopped
Shallot instead of the garlic and onion
Water chestnuts, chopped
Walnuts or pecans, chopped
Try different mustards: Dijon, German, beer, English, etc.

On Mar 15, 12:34�am, "Paul M. Cook" > wrote:
> "Pringles CheezUms" > wrote in message
>
> ...
>
>
>
>
>
> >I need help to enhance my tuna salad, I'm getting bored with it.
> > It's decent now, but could be a lot better.
> > I'm looking for something that will make me want to sneak down in the
> > middle of the night for a sandwich.
>
> > Here's what I put in it now:
>
> > 1 can tuna
> > 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> > make it), chopped
> > 1 jalepeno, chopped
> > 1 spear dill pickle, chopped
> > 1/2 onion, chopped
> > 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> > reason!')
> > mayo to desired consistency
> > ground pepper on sandwich to taste
> > (think that's it. don't have it written down. well, i guess til now)
>
> > - What herbs fit with this?
> > - What would make this snap?
> > - What would make you go 'yum, tuna salad sammich'?
>
> > Thank you for the help!
>
> > p.s. just in case it crosses your mind, you should know that I'm not
> > looking for a new recipe for a diner like a kid asking for help with
> > homework. I'm just a software geek looking for a better lunch.
>
> I've never made tuna salad without celery. �It seems to be a natural
> combination to me. �That's a lot of jalapeno and onion for even two
> sandwiches. �I'd double up on the tuna as well.

Agreed, celery is an absolute must, I wouldn't open a can before
checking that the celery is still good.... and minced parsley too, and
too much onion ruins it, I prefer one sliced scallion per three
cans.... I always make three cans so I can have leftovers (plus pusses
polish off half a can before I even begin). For herbs I use dillweed,
for snap, chitato pips. No eggs, no schpickle. Black pepper of
course. On toast w/lettuce-mato. Did I mention mayo.... sometimes a
spritz of fresh lemon. The only ingredients that are manditory are
the tuna, mayo, and celery, everything else is optional... don't even
need bread, I like tuna stuffed celery sticks.

Sign me Solid White.

Pringles CheezUms wrote:

> I need help to enhance my tuna salad, I'm getting bored with it.
> It's decent now, but could be a lot better.
> I'm looking for something that will make me want to sneak down in the
> middle of the night for a sandwich.
>
> Here's what I put in it now:
>
> 1 can tuna
> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> make it), chopped
> 1 jalepeno, chopped
> 1 spear dill pickle, chopped
> 1/2 onion, chopped
> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> reason!')
> mayo to desired consistency
> ground pepper on sandwich to taste
> (think that's it. don't have it written down. well, i guess til now)
>
> - What herbs fit with this?
> - What would make this snap?
> - What would make you go 'yum, tuna salad sammich'?
>

Cut out the egg, jalepeno, pickle and garlic and add a bit of curry
powder.

Pringles CheezUms > wrote in
:

> I need help to enhance my tuna salad, I'm getting bored with it.
> It's decent now, but could be a lot better.
> I'm looking for something that will make me want to sneak down in
the
> middle of the night for a sandwich.

You got enough stuff in the salad, so try changing the overall
flavor.
You seem to like sour, what with your dill pickles. Try another
direction, say, a kind or sweet n' sour flavor. I go with sweet
pickles
and a slightly sour base salad. You might try a little mustard, a
very
common ingredient in tuna salad. Add just enough mustard to alter
the
overall flavor, but never enough to actually taste the mustard. Add
a
little at a time and taste test until you think you have it. I've
also
been experimenting with bottled salad dressings in addition to the
mayo.
Wishbone balsamic Italian (avoid the basil) is a pretty good choice.
Add a dash or two until you get a slight change in flavor that suits
your taste. These along with sweet pickles always gives a snappy
contrast in tuna salad.

nb

> I use sweet, too. Claussen's sweet pickle relish -- it's tops.
>


I just made some tuna salad and used some Bubbies bread and butter
pickles. Chopped them up like relish myself. We just don't use that
much relish around here so I end up tossing it before it gets used up.

--
Queenie

*** Be the change you wish to see in the world ***

Add a little Wasabi mayo from Trader Joe's....delish!
It is my new fav....also with artichokes and asparagus.
Have a good weekend. Here is SF we expect showers all weekend....not
good for the parade today.
Ellie

Pringles CheezUms wrote:

> - What would make you go 'yum, tuna salad sammich'?
>
> Thank you for the help!


None of the above items listed. Gag me to put hardboiled egg or pickle
in tuna salad.....and I don't even EAT tuna salad! I do make it for
others at times though.

Pringles CheezUms wrote:
>
> I need help to enhance my tuna salad, I'm getting bored with it.
> It's decent now, but could be a lot better.
> I'm looking for something that will make me want to sneak down in the
> middle of the night for a sandwich.
>
> Here's what I put in it now:
>
> 1 can tuna
> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> make it), chopped
> 1 jalepeno, chopped
> 1 spear dill pickle, chopped
> 1/2 onion, chopped
> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> reason!')
> mayo to desired consistency
> ground pepper on sandwich to taste
> (think that's it. don't have it written down. well, i guess til now)
>
> - What herbs fit with this?
> - What would make this snap?
> - What would make you go 'yum, tuna salad sammich'?
>
> Thank you for the help!
>
> p.s. just in case it crosses your mind, you should know that I'm not
> looking for a new recipe for a diner like a kid asking for help with
> homework. I'm just a software geek looking for a better lunch.


Regardless if it's tuna or chicken salad, I like to add roasted almond
slivers when the salad is served. Don't include the almonds when the
salad is made, or else the almonds will lose their crunch and get
soggy.

If you can get Durkess Special Sauce [http://tinyurl.com/mlth2 for
reference], that's nice to include as well; just don't use as much mayo.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Pringles CheezUms" > wrote in message
...
>I need help to enhance my tuna salad, I'm getting bored with it.
> It's decent now, but could be a lot better.
> I'm looking for something that will make me want to sneak down in the
> middle of the night for a sandwich.
>
> Here's what I put in it now:
>
> 1 can tuna
> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> make it), chopped
> 1 jalepeno, chopped
> 1 spear dill pickle, chopped
> 1/2 onion, chopped
> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> reason!')
> mayo to desired consistency
> ground pepper on sandwich to taste
> (think that's it. don't have it written down. well, i guess til now)
>
> - What herbs fit with this?
> - What would make this snap?
> - What would make you go 'yum, tuna salad sammich'?
>
> Thank you for the help!
>
> p.s. just in case it crosses your mind, you should know that I'm not
> looking for a new recipe for a diner like a kid asking for help with
> homework. I'm just a software geek looking for a better lunch.

I put too much mayo in tuna salad once, and out of desperation I put in some
dry herb stuffing mix to soak up the mayo. It was really good!

notbob > wrote in news:cnSCj.7818$Cq2.7666
@fe127.usenetserver.com:

> Pringles CheezUms > wrote in
> :
>
>> I need help to enhance my tuna salad, I'm getting bored with it.
>> It's decent now, but could be a lot better.
>> I'm looking for something that will make me want to sneak down in
> the
>> middle of the night for a sandwich.
>
> You got enough stuff in the salad, so try changing the overall
> flavor.
> You seem to like sour, what with your dill pickles. Try another
> direction, say, a kind or sweet n' sour flavor. I go with sweet
> pickles
> and a slightly sour base salad. You might try a little mustard, a
> very
> common ingredient in tuna salad. Add just enough mustard to alter
> the
> overall flavor, but never enough to actually taste the mustard. Add
> a
> little at a time and taste test until you think you have it. I've
> also
> been experimenting with bottled salad dressings in addition to the
> mayo.
> Wishbone balsamic Italian (avoid the basil) is a pretty good choice.
> Add a dash or two until you get a slight change in flavor that suits
> your taste. These along with sweet pickles always gives a snappy
> contrast in tuna salad.
>
> nb
>

Add pecans and manderan orange sections

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

Paul M. Cook wrote:
> "Pringles CheezUms" > wrote in message
> ...
>> I need help to enhance my tuna salad, I'm getting bored with it.
>> It's decent now, but could be a lot better.
>> I'm looking for something that will make me want to sneak down in the
>> middle of the night for a sandwich.
>>
>> Here's what I put in it now:
>>
>> 1 can tuna
>> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
>> make it), chopped
>> 1 jalepeno, chopped
>> 1 spear dill pickle, chopped
>> 1/2 onion, chopped
>> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
>> reason!')
>> mayo to desired consistency
>> ground pepper on sandwich to taste
>> (think that's it. don't have it written down. well, i guess til now)



Simplify, simplify....

tuna (I combine light, in oil and in water, at least one
can each)
celery, chopped finely
onion, grated, just a touch, or chives, chopped
celery salt, a light sprinkle
ground pepper
fresh squeezed lemon juice to taste
mayo, homemade or Hellman's/Best Foods

gloria p

On Sat, 15 Mar 2008 18:49:22 GMT, hahabogus > wrote:

>notbob > wrote in news:cnSCj.7818$Cq2.7666
:

>> You got enough stuff in the salad, so try changing the overall
>> flavor.
>> You seem to like sour, what with your dill pickles. Try another
>> direction, say, a kind or sweet n' sour flavor. I go with sweet
>> pickles
>> and a slightly sour base salad. You might try a little mustard, a
>> very
>> common ingredient in tuna salad. Add just enough mustard to alter
>> the
>> overall flavor, but never enough to actually taste the mustard. Add
>> a
>> little at a time and taste test until you think you have it. I've
>> also
>> been experimenting with bottled salad dressings in addition to the
>> mayo.
>> Wishbone balsamic Italian (avoid the basil) is a pretty good choice.
>> Add a dash or two until you get a slight change in flavor that suits
>> your taste. These along with sweet pickles always gives a snappy
>> contrast in tuna salad.
>>
>> nb
>>
>
>Add pecans and manderan orange sections

You're kidding right?

Lou

"MayQueen" > wrote in message
...
>> I use sweet, too. Claussen's sweet pickle relish -- it's tops.
>>
>
>
> I just made some tuna salad and used some Bubbies bread and butter
> pickles. Chopped them up like relish myself. We just don't use that much
> relish around here so I end up tossing it before it gets used up.
>

We have a pickle plant in Mount Olive, NC that makes "salad cubes," just a
slightly larger dice of sweet relish. The brand name is "Mount Olive" (not
surprisingly.) Good stuff.

On Sat, 15 Mar 2008 09:31:25 -0700, wrote:

>
>Add a little Wasabi mayo from Trader Joe's....delish!
>It is my new fav....also with artichokes and asparagus.
>Have a good weekend. Here is SF we expect showers all weekend....not
>good for the parade today.
>Ellie

The sun is still shining, so the parade should have been dry.

--
See return address to reply by email
remove the smile first

MayQueen wrote:

>> I use sweet, too. Claussen's sweet pickle relish -- it's tops.
>>
>>
>
> I just made some tuna salad and used some Bubbies bread and butter
> pickles. Chopped them up like relish myself. We just don't use that much
> relish around here so I end up tossing it before it gets used up.

Mmmmmm. Bubbies B&B are my favorite pickles.


--
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Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

kilikini wrote:

> Jed wrote:
>> On Sat, 15 Mar 2008 01:21:50 -0600, Pringles CheezUms
>> > wrote:
>>
>>> Oh! forgot...
>>> 1/2 green/bell pepper, chopped
>>> love those things
>>>
>>> Good ideas so far! Lots to try.
>>> Thanks you guys
>>> (but still keep 'em coming)
>>
>> Green onion (scallion), chopped
>> Black or Kalamata olives, chopped
>> Shallot instead of the garlic and onion Water chestnuts, chopped
>> Walnuts or pecans, chopped
>> Try different mustards: Dijon, German, beer, English, etc.
>
> Oooh, I never thought of water chestnuts in there before, but I'll bet
> that would be awesome! Thanks for the idea.

I never did either, and I think...<checks>...yep, I have some on hand.
Yay! And I always have at least one specialty mustard.

--
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Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Puester wrote:
> Paul M. Cook wrote:
> > "Pringles CheezUms" > wrote in message
> > ...
> >> I need help to enhance my tuna salad, I'm getting bored with it.
> >> It's decent now, but could be a lot better.
> >> I'm looking for something that will make me want to sneak down in the
> >> middle of the night for a sandwich.
> >>
> >> Here's what I put in it now:
> >>
> >> 1 can tuna
> >> 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> >> make it), chopped
> >> 1 jalepeno, chopped
> >> 1 spear dill pickle, chopped
> >> 1/2 onion, chopped
> >> 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> >> reason!')
> >> mayo to desired consistency
> >> ground pepper on sandwich to taste
> >> (think that's it. don't have it written down. well, i guess til now)
>
>
>
> Simplify, simplify....
>
> tuna (I combine light, in oil and in water, at least one
> can each)
> celery, chopped finely
> onion, grated, just a touch, or chives, chopped


Chives kick butt, grating onion works well, for tartar sauce grating
onion works well also

Lou Decruss wrote:
> On Sat, 15 Mar 2008 18:49:22 GMT, hahabogus > wrote:
>
> >notbob > wrote in news:cnSCj.7818$Cq2.7666
> :
>
> >> You got enough stuff in the salad, so try changing the overall
> >> flavor.
> >> You seem to like sour, what with your dill pickles. Try another
> >> direction, say, a kind or sweet n' sour flavor. I go with sweet
> >> pickles
> >> and a slightly sour base salad. You might try a little mustard, a
> >> very
> >> common ingredient in tuna salad. Add just enough mustard to alter
> >> the
> >> overall flavor, but never enough to actually taste the mustard. Add
> >> a
> >> little at a time and taste test until you think you have it. I've
> >> also
> >> been experimenting with bottled salad dressings in addition to the
> >> mayo.
> >> Wishbone balsamic Italian (avoid the basil) is a pretty good choice.
> >> Add a dash or two until you get a slight change in flavor that suits
> >> your taste. These along with sweet pickles always gives a snappy
> >> contrast in tuna salad.
> >>
> >> nb
> >>
> >
> >Add pecans and manderan orange sections
>
> You're kidding right?
>
> Lou

Sounds good to me, I have used orange juice and slivered almonds and
heard that was almost the best tuna sandwich ever made

"Sheldon" > wrote in message
...
On Mar 15, 12:34�am, "Paul M. Cook" > wrote:
> "Pringles CheezUms" > wrote in message
>
> ...
>
>
> >I need help to enhance my tuna salad, I'm getting bored with it.
> > It's decent now, but could be a lot better.
> > I'm looking for something that will make me want to sneak down in the
> > middle of the night for a sandwich.
>
> > Here's what I put in it now:
>
> > 1 can tuna
> > 1.5 9-minute eggs (3 eggs for a double recipe which is how I usually
> > make it), chopped
> > 1 jalepeno, chopped
> > 1 spear dill pickle, chopped
> > 1/2 onion, chopped
> > 1 clove or 1 tsp garlic, minced (maybe more. 'hey, garlic don't need no
> > reason!')
> > mayo to desired consistency
> > ground pepper on sandwich to taste
> > (think that's it. don't have it written down. well, i guess til now)
>
> > - What herbs fit with this?
> > - What would make this snap?
> > - What would make you go 'yum, tuna salad sammich'?
>
> > Thank you for the help!
>
> > p.s. just in case it crosses your mind, you should know that I'm not
> > looking for a new recipe for a diner like a kid asking for help with
> > homework. I'm just a software geek looking for a better lunch.
>
> I've never made tuna salad without celery. �It seems to be a natural
> combination to me. �That's a lot of jalapeno and onion for even two
> sandwiches. �I'd double up on the tuna as well.

Agreed, celery is an absolute must, I wouldn't open a can before
checking that the celery is still good.... and minced parsley too, and
too much onion ruins it, I prefer one sliced scallion per three
cans.... I always make three cans so I can have leftovers (plus pusses
polish off half a can before I even begin). For herbs I use dillweed,
for snap, chitato pips. No eggs, no schpickle. Black pepper of
course. On toast w/lettuce-mato. Did I mention mayo.... sometimes a
spritz of fresh lemon. The only ingredients that are manditory are
the tuna, mayo, and celery, everything else is optional... don't even
need bread, I like tuna stuffed celery sticks.

Sign me Solid White.
================
Careful with onions with the cats! Probably won't kill them but they are
generally regarded as toxic (moreso to dogs, though).

Jill

"Christine Dabney" > wrote in message
...
> On Sat, 15 Mar 2008 00:55:33 -0800, Blinky the Shark
> > wrote:
>
>
>>I use sweet, too. Claussen's sweet pickle relish -- it's tops.
>
> I saw that the other day, when I was buying relish. However, it has
> HFCS in it, so I passed on it. I am boycotting anything with HFCS in
> it.
>
> Christine
>
Good move! It amazes me how much stuff contains HFCS. What's the point of
HCFS in relish?!

Jill