Biggest tip I can think of - drain your tuna can as much as possible, squeeze as much liquid out as you can. In find this improves the flavor immensely regardless of any other added ingredients.

I dont use a recipe, I just mix tuna and mayo/hummus(!) and a tiny drop of mustard until it looks sticky, not dry, but spreadable. And sometimes I add cucumber slices after spreading the spread on bread

And if I don't feel like making a mess, I eat them open-faced, so I can pile my stuff without it squeezing out of the sides

What TF is tuna spread? We always called it tuna salad, even though it's not really a salad.

The traditional recipe I know calls for mayonnaise, mustard, and relish. I do not use relish. However, I've been known to add minced garlic, Tabasco sauce, and shredded cheese. Sometimes, chopped olives. If you don't use mustard, you can also use BBQ sauce.

Egg salad is messier by far, and I have an egg guillotine. The kind you put a hard-boiled egg in and it slices it. Then you carefully turn it and repeat. Once it's sliced two ways, I've never been able to get the third dimension, I just push it through to the bowl like that. So I get long pieces, but there are ways to 3D slice it (patience? skill? Yeah, probably a skill issue).

Tuna salad is not that messy. I've also been known to eat it without bread. It's very high in protein, and cheese adds more. Screw those nasty ass snot-consistency protein drinks, I'd rather eat tuna out of a small container. I'd LOVE to get a CLEAN can of cat food and put it in there, and walk around looking like I'm eating cat food like a mad lad (it kinda looks/smells like cat food). Like the old "put vanilla pudding in a mayonnaise jar and walk around eating it to look crazy" thing I've never actually seen anyone do.

I usually put on a layer about as thick as one of the slices of bread. My tip is to make a melt. Put a very thin layer of mayo on each slice, throw them mayo side down in a pan on medium-low, tuna salad on one slice, cheese on the other get it golden brown then slap those 2 bad boys together.

you might x-post on !cooking@lemmy.world and/or !food@beehaw.org

Do you put lettuce or tomato on your tuna sandwiches? what about melting a slice of cheese and making it a tuna melt?

I don't like to put tuna on both pieces and combine, I find it's easier to lump it on one piece and then add the last piece of bread to the top and to smush it down from there.

Something I inherited from my dad, but I do your standard dollop or two of mayo, can of chunk light in water, drained of course, and one of those little single serving boxes of raisins. Sounds weird but it's delicious. Either eat with half a sleeve of saltines or throw it on some half decent multigrain.

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.

Can confirm. Been using this method for years. Might I recommend throwing lettuce, tomato and a slice of cheese between the tuna?

I put jalapenos in mine.