I only make tuna melts when I already have the salad.
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No relish/capers in my tuna melts. No raw aromatics/celery either.
Instead, caramelized onions/garlic, anchovy, with a little yogurt/sour cream in the mayo, with gruyere, bleu cheese and fresh herbs (ciliantro/parsley/chives).
My mom loved tuna meltsā¦weād go shopping I think just so we could stop and have lunch. Her favorite was served on an English Muffin. They called it the āIke and Tina Tuna.ā I donāt know if mom got the reference, even back then, but she loved the sandwich. Iām of the school where cheese on fish doesnāt appeal to me, except for a Fillet oāFish. But I just got my first Vidalia onions of the season, and Iām going to sacrifice some ventresca tuna to the onion gods and make myself some tuna salad. Onion, celery, chopped pickle or relish, depending on whatās in the fridge, snipped parsley, celery seed (because my mom always put celery seed in tuna salad), Dukeās Mayo, mix it all up, not as a paste, because itās going straight into my maw chunky style without transitioning to a sandwich first.
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Thatās not way plainer, just entirely different ingredients. Sounds terrific, btw!
I donāt find paste appealing in any context TBH, so my tuna salad has recognizable ingredients, too.
Love spooning it into/out of half an avocado for a quick lunch.
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Only a foodie would call that plain. Or plainer. You know that right? 
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Okā¦ maybe just a little less salad-dy than tuna salad. (c;
Like 'em open face with the gruyere/herbs on top.
Do you melt under the broiler? 
In the flash oven, usually on sliced sourdoughā¦ which allows it to get a bit crispy on the bottom/sides, and hot and melty on the top.
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No but I did have this on my mind when scrounging for dinner ideas, but instead of tuna salad I made some pan-seared tuna steaks medium rareā¦
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Reviving an old thread to thank folks.
I recently ordered Blue Plate because I read that itās a lot richer, and my chicken salad came the closest it ever has to the deli / supermarket version.
Glad not to have to buy a gallon of something!
(Btw I tried Dukes a few years ago and it did not give this result.)
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I finally got to try Dukeās, was sure I was going to love it ā¦ nah much prefer Best Foods
What is Blue Plate like?
We have that hereā¦I would explore but for the cholesterol thing 
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Moderation? I havenāt used mayo in over a yearā¦ Iāll probably make some deviled eggs and then not use it again for a long time.
(Though I was just thinking that it might be useful in place of eggs in some things given the egg situation.)
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Rich, but not sure how else to describe other than mayo-like with. no weird taste (which TJs organic always has).
Where did you buy from? Seems expensive on Amazon and Walmart site is a big pain when I try to order from there (no Walmart near me, one is about 50 miles away)
It was inexpensive on Amazon when I ordered ā $5 for a 18oz squeeze bottle (since out of stock) and there was a 12-pack of 8 oz bottles for $11 so I got that as well, figuring I can give away a bunch.
Just wait for the supplier to restock, Iām sure it will be back in a few days.
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I like that Blue Plate has a locate a store on their site
Had to look it up. It (Blue Plate) has 3% of RDA per serving.
The weird thing about Dukeās and Blue Plate is the relative proportions of yolk, water and vinegar, assuming both are following the āin descending orderā rule.
Dukeās is oil, yolk, water, vinegar, salt, paprika and natural flavorings.
BP is oil, vinegar, yolk, water, sugar, salt, natural flavorings.
[ETA - maybe the proportions of yolk water acid (in either recipe) are very similar? I just thought about what I do if making at home, and the liquid (lemon juice + Dijon) and egg yolk masses are each about 20 grams. ]
I like both brands, but Iāve never tried them side-by-side.
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Dukeās is my game, mostly bc sugar doesnāt show up in the first few ingredients. Sugarās in errrrrything these days 
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