On Sat 12 Feb 2005 09:28:31a, Dog3 wrote in rec.food.cooking:

> Damsel in dis Dress > wrote in
> :
>
>> Wayne Boatwright > , if that's their real name, wrote:
>>
>>>I just prefer the flavor and consistency of a freshly mixed tuna or
>>>chicken salad. Within the first hour of cold storage very little
>>>changes. After that, both flavor and cosistency alter progressively
>>>with time.
>>
>> Yeah, you wind up having to drain the tuna salad. Kinda gross.
>>
>> I made Crash some tuna sandwiches sometime in the middle of the night,
>> and added shredded cheddar cheese. That's really a great way to eat
>> tuna. My other ingredients are mayonnaise, onion powder, celery seed
>> (we don't like crunchy stuff in our tuna salad), and a little lemon
>> juice. Served on toast, of course.
>>
>> Carol
>
> I pretty much eat tuna/chicken/ham salad as soon as it is made. I might
> chill it in the fridge a short while while the bread or bagel is
> toasting but not too long. As Carol said, everything separates. I love
> crunchy stuff but not olives. I use diced onion, thinly chopped celery,
> mayo, a very small squirt of lemon and of course I put bib lettuce on
> the bread along with the salad.
>
> Michael
>

Can I come over for a sammich? That's just how I like it!

Wayne