This is several ways to make good old American tuna salad. There's lots of options. I like to make a decent sized bowl of this a couple times a month. It keeps well in the fridge for a week, and makes it easy to make quick sandwiches. It's made out of about 2 lbs of your choice of seafood. I prefer half of the seafood to be light tuna, as otherwise there's not a lot of flavor. All light tuna is a bit strong for my tastes, although my cat prefers it that way.
| 3 cans | Light Tuna and |
| 3 cans | White Tuna or |
| 1 lb | Crab or |
| 1 lb | Small cooked salad shrimp or |
| 1 lb | Cooked white meat chicken |
| 1/3 | Medium onion chopped fine |
| 1 cup | Mayonnaise |
| 1 tbl | Mustard |
| 1/2 tsp | Horseradish |
| 1/4 tsp | Fennel seed |
| 1/4 tsp | Rosemary |
| 1/4 tsp | Thyme |
| 1/4 tsp | Coriander |
| 1/4 tsp | Tarragon |
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To serve, make a sandwich with two pieces of bread, and lettuce and tomato. Or use one piece of bread toasted, a lot of seafood salad, and a couple thin slices of Monterey Jack or Mozzarella cheese on top. Place on a paper plate and microwave for 1 minute. You get an instant open-face tuna melt.