When I’m in the mood for a really good tuna salad sandwich, and I’m NOT by my own restaurant; I don’t get one. Do I sound stuck up? Perhaps, but I’ll tell you why. Tuna happens to be my number one best selling sandwich by over a 2:1 ratio, and mind you, I only use Boarshead and Thumann’s deli meats for the rest of the sandwiches I sell. Those 2 brands are the highest quality in my mind and I pay dearly for them but my customers are worth it. Why do people buy the tuna sooo much more? Taste, for sure and certainly the freshness; it wasn’t always that way though. Being that so many things can go wrong with a tuna sandwich from the time its made till the time you get it, people instinctively know its smarter to order something else if they go to a new deli. The thing is, the profit margin on my tuna is higher than on the other sandwiches so years ago I decided to educate each new customer that walked in my door about my tuna and my following grew and grew and grew and now I can safely say that we have the best tuna this side of the equator. The secret? Educating the consumer. I tell my customers to question my competitor’s tuna, to which they usually respond with, “Question what?” And then I tell them to ask…
“Is the tuna made fresh daily?”
Many deli’s make their tuna and sell it for the next two days. It’s a fact. At The Great Wazu we make tuna once a day, sometimes twice—-the second time a very small batch to get us through the rest of the day. It’s not unusual to be out of tuna towards the end of the day at my deli. At least my customers know it’s fresh.
“Do you wear gloves when you make your tuna?”
I can’t speak for other sandwich shops but if they aren’t wearing gloves, by the time they are done making the tuna their hands are cleaner than before they started. Gross.
“What kind of tuna do you use?”
Well, with tuna, Wikopedia says, “Due to their high position in the food chain and the subsequent accumulation of heavy metals from their diet, mercury levels can be high in larger species such as bluefin and albacore.” What does this mean to you and me? In the United States, only Albacore can be sold as “White Meat Tuna” and its the most expensive too. People think that they are getting the best tuna, when in most cases they are getting tuna that is higher in Mercury; not to mention that white meat has much less flavor than light meat, much like chicken breast meat has significantly less taste than dark. That being said, very dark tuna tastes like crap. Choosing and making great tuna is an art.
The quality of tuna largely depends on where it is caught and at what time of the year. Tuna is usually canned and cooked in the can right on the ships that catch it. All the bacteria is killed during this process but some tuna’s have higher levels of histamines in them that make them taste ‘fishier’ than those with less histamine. With tuna, it’s not the brand that counts, but rather the Lot number on the cans. The Great Wazu purchases large “Lot’s” of tuna after testing several (up to 8 to 10 brands and types of tuna) before choosing the best that can be purchased at the time. Ask the other deli’s. They will be dumfounded when you do.
“Do you grind your tuna into a sawdust like consistancy before mixing it with mayonnaise?”
Most deli’s don’t, and too bad for them because that’s where all the flavor comes from, not to mention the consistency is smooth and spreadable and delicious.
“Do you add anything to your tuna?”
A lot of sandwich shops add anything from Bread Crumbs, to Celery, to Mustard and everything in between. Whether its to add “filler” or to try and make it taste better, both reasons suck. Good tuna should stand on its own two fins. It’s always better to sell more of something and make a little less on it. No fillers of ANY kind at The Great Wazu. If you want celery, or mustard of anything else, you can add it when we dress it for you. The best tuna is un-fooled around with.
“Is the tuna in Oil, Brine, or Water?”
Again, un-messed with tuna is always the best choice. Great tuna needs no brine or oils.
“Is the tuna stored in metal or plastic containers?”
We always use plastic containers at The Great Wazu. Metals affect tuna’s flavor adversely.
“What kind of Mayonnaise do you use?”
If its not Hellman’s, the tuna isn’t as good as it can possibly be. There’s a reason why it cost twice as much money than some other mayonnaises.
There are other factors as well, such as storage temperature and having it not exposed to air when refridgerated.
As you can plainly see, a lot can go wrong with your tuna salad sandwich before it even finds a home on your sub roll or Chef’s Salad. If you can’t make it to The Great Wazu to taste our World Famous Tuna, make it a point to question the place you order it from. I hope this blog has helped to educate you and that you found some value in it. If so, please reblog it and send it along to anyone who might be interested. The Great Wazu is located on 33 Ridgedale Ave, East Hanover, NJ 07936. Please follow us on Twitter (TheGreatWazu), Foursquare, Gowalla, Tumblr, Facebook (Group Page and Fan Page), Yelp, Digg, WordPress, Blogger, AOL Journals, Windows Live Spaces, Xanga, Live Journal, Vox and other mediums. “Check In” with Foursquare and Gowalla and get free food. No strings.
Gerald Daniele,
Owner, The Great Wazu (East Hanover Location)
Gerald at TheGreatWazu dot com