I use a little curry powder -- tastes good, at least to me.

Minced Apple.

tuna, celery, onion, mayo, a drop of worcestershire, a little pickle relish

ETA When I was a kid I hated relish in tunafish, but as an old person I like it.

I don't add celery because I don't like that texture in tuna salad sandwiches. It's ok for eating as a salad. The one thing I love to add is pimento stuffed green olives, or if I have none, i add capers or chopped dill pickles. I like a tiny bit of finely minced onion or shallots, too. I also add a bit of yellow mustard.

Oh, and I don't ever toast the bread! It reminds me too much of creamed tuna on toast, blech....

Jerk rub. Jerk tuna fish sammich with a slice of onion is amazing. The mayo, as a fat, really pulls the heat out of the rub. I make it around mid-morning and have a sammich on ciabatta roll for lunch.

Boca Boys Jerk Rub Recipe - use this on anything you want to jerk, even fish!

• 4 tablespoons Ground allspice
• 4 tablespoons Dried thyme
• 4 tablespoons Ground Scotch Bonnet Pepper Click here to buy them... cheap!
• 2 tablespoons Freshly ground black pepper
• 2 tablespoons Ground sage
• 1 tablespoon Ground nutmeg
• 1 tablespoon Ground cinnamon
• 2 tablespoons Garlic powder
• 4 tablespoons Brown Sugar
• 1 cup dried Chives

http://ths.gardenweb.com/discussions/3960593/condimentizing-your-tunafish

I started a thread on this. Lots of great answers!

I make about 20 different kinds of tuna salad (it's a staple at lunch meetings), and all of them are good in sandwiches, though we have always used whole wheat or sourdough. I prefer mayonnaise, but others prefer drained yoghurt. I almost never put lettuce in a tuna salad sandwich, because of the incompatible bite geometry (or stringiness if it's shredded), but sometimes smaller dark leafy greens. Tomato is good with some kinds of tuna salad, but I'd prefer to cut it into the salad, even if it's just while making the sandwich, again, because of the bite geometry, but also because the tomato slices slither. Deseeding might help but it would take all the flavor with it.

Basic outline for tuna salad:

• White albacore or yellowfin
• Something pungent like scallion or onion or radish
• Something crunchy like celery or bell pepper
• Something squishy like dried berries
• Something toothsome but brittle like almond slivers or crisp apple
• Something herbacious like parsley or mint
• Something acid like lemon juice or vinegar
• Dried herbs, spices and seasoning to suit, in the dressing at least 15 minutes to distribute and meld

Out of this outline, choose flavors that go together well, and contrasting colors that will make an appealing whole.

I thought that there was a thread on this subject around 6 months ago but I didn't immediately find it, but I did find This one. I was under the impression that the recent one (if not just my imagination) included someone's suggestion of adding potato chips. Sounds crunchy good to me. Perhaps it was for some other sandwich? Ah; I just saw mimidadv's post above, perhaps that's the one I was thinking of.

yeh heard people add potato chips to sandwiches.

as long as they are regular flavor chips not some new wild flavor ones.

I added chips to sandwiches before but never tuna ones.

I used to add Lay's original potato chips to bologna sandwiches. Haven't thought of that in years. Soft white bread, mayo, Oscar Meyer bologna, potato chips, squish down until chips break up. *nostalgia*

my dad used to add vinegar and onions to tuna salad he let it marinate in fridge two days. the smell when he opened the container was very pungent.

I have to put hard boiled egg in it or DH would snub it.

I love potato chips on a tuna sandwich.

I love potato chips with a sandwich, but have never had them in one.

I too like relish in my tuna sandwich.

I use medium salsa in tuna. Eliminates the mayo, reducing the over all fat content.

Many times I eat just the tuna with some crackers. I eat sardines that way too.

If I'm making a sandwich, though, it'll have garlic aioli, mustard, minced onion or scallion. No lettuce or tomato, no cheese, and a rustic seedy or wheat type bread is nice, it's also good on rye.

Or, if I'm wanting something sweeter, it'll have celery, onion, dried cherries or cranberries, mayo and some of my homemade sweet pickles, chopped finely. Put it on toast or a soft roll.

If it's not going to be on bread, then I'll add some nuts, whatever I have on hand. I've never put hardboiled egg in, but now I'll have to try that!

Annie

A friend mixes her tuna with cream cheese. Sticks it all together and makes it a little milder for those who aren't fond of tuna.

I stopped eating tuna a long time ago(too much mercury!) & use canned salmon instead. I used to like green peppers & chopped apple in my tuna salad when I did eat it, but now I like minced green onion, celery leaf & fresh parsley, along w/ a dash of smoke flavouring, a spoonful of dijon mustard, some lemon or lime juice, salt, pepper & mayo in my 'salmon salad'.

I also make 'tuna' casserole w/ salmon substituted.

Thanks, pink_warm_mama.

Yeah, writersblock, join the club, along with the rest of us who are over 60!

Annie

When I make a tuna fish sandwhich (sic) I always include a little chopped onion, no celery I only believe in using celery if you want to stretch the tuna, mayo, a tablespoon of fresh lemon....and sometimes a hard boiled egg.
Best topped with some lettuce a slice of tomato and another of onion.

I don't care for mayo or the veg oil equivalent, but I do like bottled creamy Italian dressing (go figure), so I add that to tuna, with cooked chickpeas, and a sprinkle of white pepper. I love tuna and chickpeas together.

I don't care for celery, either--I wish someone would hypnotize me and tell me that my favorite foods are celery and kefir. :P

I use mayo, a dab of mustard, paprika, Del Monte Sweet Pickle Relish, and lots of chopped hard boiled egg. I prefer to add celery, but DH doesn't. However, sometimes I stuff a stalk of celery with the tuna salad and eat it that way.

Mind which tuna you eat, and how often.

http://seafood.edf.org/tuna

https://www.edf.org/oceans/mercury-alert-canned-tuna-safe-eat