"JustWaitAFrekinMinute!" wrote in message
...
On Aug 25, 9:43 am, "mmc" wrote:
wrote in message

...

On Tue, 24 Aug 2010 20:22:01 -0500, Jim wrote:

Now, The Tuna Fish Sandwich can NOT be transported to the boat without
getting soggy. No way, no how.

Not true.
The trick is you make the tuna fairly dry (less mayo than you normally
want) and seal the bread with mayo before you put the tuna on. The
mayo will prevent the bread from getting soggy.
If you watch the deli guy, that is the way they do it.

A good way to avoid the soggies is to buy a nice piece of smoked, fresh
tuna
and build the sandwich around that! Nice kaiser roll, not a lot of mayo,
lettuce, tomato and mild onion.....
So much better and different from what mom used to make, I doubt many
would
recognise what they are eating.

I like my canned "tuna" . I spend a lot of time with three days of
food in a cooler. Usually the first day (travel day) consists of a
good breakfast of egg, meat, potato, cheese, milk, cereal and lot's of
water. For the trip on day one we take huge sandwiches made with 12-15
inch sub rolls. As to the soggies, put the cheese over the mayo and
stuff the rest.in threre, it stays just fine. That and some snacks
make up lunch and dinner that day. Much easier to set up the cooking
stuff the next morning when camp is set...

----------
Canned tuna is fine it just doesn't compare to fresh. A sandwich like I
described above is like having a prime rib instead of a big mack.
Man, now I'll have to run up to the smokehouse at Port Canaveral!

In article m,
says...

"JustWaitAFrekinMinute!" wrote in message
...
On Aug 25, 9:43 am, "mmc" wrote:
wrote in message

...

On Tue, 24 Aug 2010 20:22:01 -0500, Jim wrote:

Now, The Tuna Fish Sandwich can NOT be transported to the boat without
getting soggy. No way, no how.

Not true.
The trick is you make the tuna fairly dry (less mayo than you normally
want) and seal the bread with mayo before you put the tuna on. The
mayo will prevent the bread from getting soggy.
If you watch the deli guy, that is the way they do it.

A good way to avoid the soggies is to buy a nice piece of smoked, fresh
tuna
and build the sandwich around that! Nice kaiser roll, not a lot of mayo,
lettuce, tomato and mild onion.....
So much better and different from what mom used to make, I doubt many
would
recognise what they are eating.

I like my canned "tuna" . I spend a lot of time with three days of
food in a cooler. Usually the first day (travel day) consists of a
good breakfast of egg, meat, potato, cheese, milk, cereal and lot's of
water. For the trip on day one we take huge sandwiches made with 12-15
inch sub rolls. As to the soggies, put the cheese over the mayo and
stuff the rest.in threre, it stays just fine. That and some snacks
make up lunch and dinner that day. Much easier to set up the cooking
stuff the next morning when camp is set...

----------
Canned tuna is fine it just doesn't compare to fresh. A sandwich like I
described above is like having a prime rib instead of a big mack.
Man, now I'll have to run up to the smokehouse at Port Canaveral!

Guess I need to try the good stuff

--
Rowdy Mouse Racing - We race for cheese!

"I am Tosk" wrote in message
...
In article m,
says...

"JustWaitAFrekinMinute!" wrote in
message
...
On Aug 25, 9:43 am, "mmc" wrote:
wrote in message

...

On Tue, 24 Aug 2010 20:22:01 -0500, Jim wrote:

Now, The Tuna Fish Sandwich can NOT be transported to the boat
without
getting soggy. No way, no how.

Not true.
The trick is you make the tuna fairly dry (less mayo than you
normally
want) and seal the bread with mayo before you put the tuna on. The
mayo will prevent the bread from getting soggy.
If you watch the deli guy, that is the way they do it.

A good way to avoid the soggies is to buy a nice piece of smoked, fresh
tuna
and build the sandwich around that! Nice kaiser roll, not a lot of
mayo,
lettuce, tomato and mild onion.....
So much better and different from what mom used to make, I doubt many
would
recognise what they are eating.

I like my canned "tuna" . I spend a lot of time with three days of
food in a cooler. Usually the first day (travel day) consists of a
good breakfast of egg, meat, potato, cheese, milk, cereal and lot's of
water. For the trip on day one we take huge sandwiches made with 12-15
inch sub rolls. As to the soggies, put the cheese over the mayo and
stuff the rest.in threre, it stays just fine. That and some snacks
make up lunch and dinner that day. Much easier to set up the cooking
stuff the next morning when camp is set...

----------
Canned tuna is fine it just doesn't compare to fresh. A sandwich like I
described above is like having a prime rib instead of a big mack.
Man, now I'll have to run up to the smokehouse at Port Canaveral!

Guess I need to try the good stuff

--
Rowdy Mouse Racing - We race for cheese!
I know this is off the tuna topic, but I like to have canned chicken
onboard. It's good for salads, soups, noodles and is as handy and durable as
canned tuna.

In article m,
says...

"I am Tosk" wrote in message
...
In article m,
says...

"JustWaitAFrekinMinute!" wrote in
message
...
On Aug 25, 9:43 am, "mmc" wrote:
wrote in message

...

On Tue, 24 Aug 2010 20:22:01 -0500, Jim wrote:

Now, The Tuna Fish Sandwich can NOT be transported to the boat
without
getting soggy. No way, no how.

Not true.
The trick is you make the tuna fairly dry (less mayo than you
normally
want) and seal the bread with mayo before you put the tuna on. The
mayo will prevent the bread from getting soggy.
If you watch the deli guy, that is the way they do it.

A good way to avoid the soggies is to buy a nice piece of smoked, fresh
tuna
and build the sandwich around that! Nice kaiser roll, not a lot of
mayo,
lettuce, tomato and mild onion.....
So much better and different from what mom used to make, I doubt many
would
recognise what they are eating.

I like my canned "tuna" . I spend a lot of time with three days of
food in a cooler. Usually the first day (travel day) consists of a
good breakfast of egg, meat, potato, cheese, milk, cereal and lot's of
water. For the trip on day one we take huge sandwiches made with 12-15
inch sub rolls. As to the soggies, put the cheese over the mayo and
stuff the rest.in threre, it stays just fine. That and some snacks
make up lunch and dinner that day. Much easier to set up the cooking
stuff the next morning when camp is set...

----------
Canned tuna is fine it just doesn't compare to fresh. A sandwich like I
described above is like having a prime rib instead of a big mack.
Man, now I'll have to run up to the smokehouse at Port Canaveral!

Guess I need to try the good stuff

--
Rowdy Mouse Racing - We race for cheese!
I know this is off the tuna topic, but I like to have canned chicken
onboard. It's good for salads, soups, noodles and is as handy and durable as
canned tuna.

Yes, we get the cans of whitemeat chunk chicken too. Use them about the
same way as Tuna.. In tuna we up sweet like diced grapes or apple, in
Chicken salad we like brown mustard and hot dog relish... Salt and
pepper to taste...

--
Rowdy Mouse Racing - We race for cheese!

In article ,
says...

In article m,
says...

"I am Tosk" wrote in message
...
In article m,
says...

"JustWaitAFrekinMinute!" wrote in
message
...
On Aug 25, 9:43 am, "mmc" wrote:
wrote in message

...

On Tue, 24 Aug 2010 20:22:01 -0500, Jim wrote:

Now, The Tuna Fish Sandwich can NOT be transported to the boat
without
getting soggy. No way, no how.

Not true.
The trick is you make the tuna fairly dry (less mayo than you
normally
want) and seal the bread with mayo before you put the tuna on. The
mayo will prevent the bread from getting soggy.
If you watch the deli guy, that is the way they do it.

A good way to avoid the soggies is to buy a nice piece of smoked, fresh
tuna
and build the sandwich around that! Nice kaiser roll, not a lot of
mayo,
lettuce, tomato and mild onion.....
So much better and different from what mom used to make, I doubt many
would
recognise what they are eating.

I like my canned "tuna" . I spend a lot of time with three days of
food in a cooler. Usually the first day (travel day) consists of a
good breakfast of egg, meat, potato, cheese, milk, cereal and lot's of
water. For the trip on day one we take huge sandwiches made with 12-15
inch sub rolls. As to the soggies, put the cheese over the mayo and
stuff the rest.in threre, it stays just fine. That and some snacks
make up lunch and dinner that day. Much easier to set up the cooking
stuff the next morning when camp is set...

----------
Canned tuna is fine it just doesn't compare to fresh. A sandwich like I
described above is like having a prime rib instead of a big mack.
Man, now I'll have to run up to the smokehouse at Port Canaveral!

Guess I need to try the good stuff

--
Rowdy Mouse Racing - We race for cheese!
I know this is off the tuna topic, but I like to have canned chicken
onboard. It's good for salads, soups, noodles and is as handy and durable as
canned tuna.

Yes, we get the cans of whitemeat chunk chicken too. Use them about the
same way as Tuna.. In tuna we up sweet like diced grapes or apple, in
Chicken salad we like brown mustard and hot dog relish... Salt and
pepper to taste...

I don't eat any tuna unless it's sashimi grade, the best there is. I'm
much too refined and cultured to eat sandwiches.