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.
I dislike mayo, so I use just enough ranch for it to not be dry. Use whole chunk, celery, salt, and pep. Pickles add a nice flavor as well. If I want to go low-cal, I’ll replace the ranch with Red Hot. For bread, wheat (not toasted). Sometimes I’ll skip the bread and just nosh on the tuna salad itself.