how do you make your tuna sammichs?

oh yea, i know all about too much old bay...hahahahaha, love pranks on friends like that

 

there's more then one way, depending on my mood and how much i wan't to mess with anything. i'll open a can and just spread it on a slice of bread with real mayonase on it (that mirical whip crap is poison enough all by itself, different stroks for different folks i guess, can't stand it myself). i might even use plastic sour cream and powdered bullion if i'm out of mayo or i'm going to be packing it arround on my back half the day before i eat it.

on the other extreme i'll make a macaroni salid with tomatoes and tuna in it and no bread at all. tuna is almost as versitile as hamburger. what am i saying almost.

with egg and matzoe meal and a little olive oil (and the tuna, although of course you can just make plain knadlach without it) and make little spheres of that and drop them into the boiling broth.

only some of the time do i ever actualy put anything on bread at all. when i was living by myself i don't think i hardly ever bought bread. just lots of noodles instead.

ah which is another thing. just tuna directly in the broth with a little green onion tops and maybe some nori and throw in the pasta and a little lemmon.

that's one of my favorite things, even and especialy for breakfast.

=^^=
.../\...

 

mmmm yours sounds good, most people use mayo and I hate mayo.
I usually coat a glass dish with butter and place a tuna steak in it, then top it with a packet of hidded valley ranch crystals, broil until done, place on a sammich roll, serve with whatever cheese I got, usually sliced american.