For those of you who eat tuna spread sandwiches, you may know that portioning the amount of spread is… Variable… And sometimes messy. It depends on the bread type, thickness, toast level, etc., as well as the spread’s qualities, AND what you’re feeling like.
I wanna know:
How The Heck Do YOU Make Your Tuna Sandwiches?
Tips? Tricks? Secrets? Ingredients? Spill the beans! Er, tuna.
I’ll go first. If you use a fork to kind of…wipe each slice of bread carefully with its own mechanically-stable layer of tuna and THEN put them together, I’ve found that it usually ends up being the perfect amount. It takes a little longer, but gives a boringly great result.
Oh yes, I’ve used diced white onions in my tuna salad as well. I don’t like relish (or celery), it’s just not the flavour profile I’m looking for.
BBQ sauce = ketchup with molasses, more or less, I think, on the off chance you were asking what it was. I don’t think that’s the case, just covering my bases. Anyway, I use the sweet/spicy kind, so it adds a kick. I wouldn’t do both BBQ sauce and Tabasco. Tabasco gives it a kick, but it’s more subtle, the flavour of the sauce is covered by the tuna, but the heat is still there. For heat plus added flavour, I go for the BBQ sauce. Specifically Sweet Baby Ray’s sweet and spicy (or whatever that variety is called).