My kids like tuna melts. Canned tuna, mayo, one kid likes celery, on toast with melted American.

I'm appalled by this but when I've truly given up, it's cheap, easy, and good protein for one picky protein hating kid.

Has anyone else noticed that the chunk light tuna recently has been terrible, mostly water or oil.
We only eat white Albacore

My killer add- in is dried dill weed. Seriously, try it, it’s so good.

water-packed tuna
celery
salt and pepper
relish
mayonnaise
hard-boiled egg

I love this sesame tuna salad
https://www.budgetbytes.com/sesame-tuna-salad/

I don’t like mayo but will try hummus as a binder mentioned upthread

Anonymous wrote:How about a tuna melt? Kids might enjoy.

Adults enjoy tuna melts. Some adults, anyway.

Surprised no one has mentioned adding a diced apple. Granny Smiths add tartness and Fuji add a sweet crunch.

Anonymous wrote:The best tuna sandwich, my go-to, I learned when I was a student in Chapel Hill from the shop "skylight exchange".

African Tuna -- McCormicks curry powder, rooster sauce (a chili sauce with a rooster in the front), and mayo.

Incredibly delish. He served it many ways, the best was with peanut butter on one side of the bread

…Sriracha?

The best tuna sandwich, my go-to, I learned when I was a student in Chapel Hill from the shop "skylight exchange".

African Tuna -- McCormicks curry powder, rooster sauce (a chili sauce with a rooster in the front), and mayo.

Incredibly delish. He served it many ways, the best was with peanut butter on one side of the bread

How about a tuna melt? Kids might enjoy.

I use tuna from a can, chop it so it’s n smaller pieces, mayo, a small amount of diced red onions if we have them, small amount of diced celery if we have it, a squeeze of lemon juice and a small spoonful of pickle relish, plus salt.

Does nobody else sub in plain Greek yogurt to replace some of the mayo in these dishes (tuna salad, chicken salad), or have I just missed it? Lightens the dish, adds a tang.

Anonymous wrote:I use only chunk light white tuna packed in water. I drain thoroughly and add salt, pepper, touch of garlic powder and a dash of paprika, finely diced red onion and celery, a big squeeze of lemon and mayonnaise to taste. I'll sometimes add finely chopped pickles but only if requested.

Oh! And Dijon mustard, not sure how I forgot that.

I use only chunk light white tuna packed in water. I drain thoroughly and add salt, pepper, touch of garlic powder and a dash of paprika, finely diced red onion and celery, a big squeeze of lemon and mayonnaise to taste. I'll sometimes add finely chopped pickles but only if requested.

I have a couple ways I like it. My tried and true is just mayo, mustard, sweet relish. I also do a lighter one that is dressed with olive oil and lemon juice, capers, Kalamata olives, Greek seasoning, dill, and red pepper flakes. Sometimes I’ll mash in a can of the marinated chickpeas from Trader Joe’s with that one.