The 1 Retro Ingredient I Always Add to My Tuna Salad

You'll relish in the taste.

Simply Recipes / Adobe Stock 

When I was a kid, my mother’s tuna sandwich was such a hit in the school cafeteria that I would find myself doling out bites of it to friends who’d surround my table.

What made it so delicious? It wasn’t the white albacore she favored, or even the mayonnaise she bought; those were just fine. The real key was a “forgotten” yet essential mix-in: relish.

Why You Should Add Relish to Tuna Salad

Adding pickle relish to tuna salad might sound surprising. You might think, Isn't it a hot dog condiment? and Who would want to add sweetness to fish? But a touch of it works in many iconic fish dishes, including Chinese sweet and sour fish; New England chowder with its milky sweetness; and my Passover favorite, gefilte fish, which typically includes sugar.

Plus, relish isn’t just sweet; it’s also tangy. Like the delicious Venetian dish, sarde in saor—sardines marinated in a sauce of vinegar, onion, and raisins—a bit of relish layers in high notes. It brings a pickle-y sweetness that contrasts perfectly with the rich, meaty tuna.

How I Add Relish to Tuna Salad

Dill relish is too savory for the job, in my opinion, so I go for a sweet one instead. I try to avoid the relishes that contain high-fructose corn syrup, and instead seek out ones sweetened with organic cane sugar. My pick: Woodstock Organic Sweet Relish, which has an alluring brightness that elevates tuna salad.

If you like a zestier profile, try a relish laced with spices, such as curry powder. Some are slightly spicy, but I prefer tuna salad without the heat. In this category, my go-to is B&G India Relish—it's mild, but the mustard seeds and other spices perk up a straightforward tuna salad.

Relish is so piquant and flavorful that a little goes a long way. To a 5-ounce can of tuna, I add 3/4 teaspoon, but you can start with less, adding more until you hit your sweet spot. Mix in the relish thoroughly so you get a hint of its flavor in every bite.

Simply Recipes / Adobe Stock 

More Tips for the Best Tuna Salad

• Use oil-packed tuna—and don't drain it: I prefer sustainable brands, and I think tuna is far more flavorful packed in oil, so Wild Planet’s Albacore Solid White Tuna in Extra Virgin Olive Oil or its less expensive Skipjack Solid Light Tuna in Pure Olive Oil are the cans I choose. I don’t drain the fish before mixing it—that would be dumping flavor! The oil also helps bind the ingredients, so you can use less mayonnaise.
• Layer the flavor and texture: A little dab of Dijon adds more acidity and plays well with the relish. I also like to throw in chopped celery and scallions for more crunch.
• Choose the right mayo: Sweeter mayos are great for some dishes, but when layering relish into my tuna, I prefer Hellmann’s. It’s more savory, and it’s thick enough to keep the relish’s pickling liquid from making the salad too runny.

Read More: Best Tuna Salad

from Simply Recipes | Recipes and cooking advice for home cooks https://ift.tt/yi1xqCO