I’ve been told that saying ‘tunafish’ is a Midwestern thing and most people just say ‘tuna.’ I guess it is rather redundant. Regardless, here’s six different ways I make tunafish 😉
Mom Tip: I store my cans of tuna in the fridge so it’s already cold. It just makes sense to me.
Plain Tunafish
This is the plain Jane version that you kids like.
- can of Bumblebee solid white Albacore tuna in water
- mayo (Duke’s is the best!)
Open can and drain liquid by turning upside-down and pressing on lid to compress. Place tuna in a bowl and break up with a fork. Add mayo a little at a time until it is just moist.
For this version, I prefer soft white bread with butter. Leave the butter on the counter or nuke in the microwave for 10 seconds. Spread liberally on both sides on the bread. It’s weird, but once you’ve had a tunafish sandwich with butter, you can’t go back!
Tuna Noodles
You kids lived on ‘tuna noodles’ when you were younger. I think the rest of America calls this tuna salad, but your name stuck!
I literally take the above recipe for plain tunafish and add extra mayo. Then, I add cooked, drained, and cooled elbow noodles. You want the mixture slightly on the ‘soupy’ side because the noodles will soak up the mayo. Chill several hours or, preferably, overnight.
Mom’s Tunafish
This is how I like it for sandwiches.
- can of Bumblebee solid white Albacore tuna in water
- mayo (Duke’s is the best!)
- finely diced red onion
- finely diced celery
- dried dill, maybe 1/2 tsp to taste
Mix. Serve on wheat or sourdough toast, or soft white bread with butter as above. Sometimes I add Swiss cheese, tomato, and lettuce.
I know you guys love capers! #Understatement … you could add some capers and lemon juice to this version.
Matthew McConaughey’s Tunafish
This is not my recipe, but a tweaked version of actor Matthew McConaughey’s. It is so odd that I had to try it and see what all the fuss was about. It’s addictive. Dad hated it. I couldn’t get enough! See for yourself.
- 12 oz. can of Bumblebee solid white Albacore tuna in water (the big can)
- 3 TB lemon juice
- 1/3 cup mayo (again- Duke’s is the best!)
- 2 tsp Wasabi paste
- 1/4 cup diced red onion
- 1/4 cup diced dill pickle
- 1/4 cup diced red apple
- 1/3 cup crispy dried jalapeno (it’s with the salad toppers in grocery store)
- 1/2 TB honey
- 1/2 cup frozen corn
- 1/3 cup frozen peas
Mix all and let sit overnight. Serve, open-face, on toast, or with crackers. Seriously good stuff!
Tuna Melts
This version was all the rage when I was a kid. I like tuna melts but don’t make them because dad thinks it is gross. LOL
Make the tunafish mixture any way you like (Version 1, 3, or 4) and place on a plain hamburger bun bottom. Add a slice of cheese. American cheese is classic, but Swiss or cheddar work, too. If you are feeling fancy, add a slice of tomato under the cheese.
Bake 375* for 5 minutes and then broil until the cheese melts. Remove from oven, add the top of the hamburger bun and enjoy.
Tuna melts are also made like a grilled cheese sandwich on bread and grilled in butter until the cheese is nice and melty.
My Tuna Casserole
When Auntie Sheila came home from college for the weekend, this is what she asked me to make her every single time. It’s good. Like, really good!
- 12 oz bag of egg noodles, cooked & drained
- 12 oz. can of Bumblebee solid white Albacore tuna in water (the big can)
- 1 cup frozen peas (you could use finely diced celery, if that’s what you have on hand)
- 2 cans cream of mushroom soup
- 1 1/2 cups of shredded cheddar cheese
- 1 1/2 cups swiss cheese
Mix all but 1 cup of cheese. Place in greased casserole dish. Top with remaining cheese. Bake 375* for 20 minutes or until cheese is browning and its warmed through. Eat!
There are tons of other things people put in their tuna casserole, from mushrooms to potato chips, but I’ve found that the key is lots and lots of cheese 🙂
That’s it. 6 ways we make tunafish in this house. Enjoy! xo