Whats that special spice/ing in tuna?

↑ Bnei Berak 10

Mon, Jun 24 2024, 1:09 pm

AlwaysCleaning wrote:

Sugar

Correct
Where there is vinegar you add a pinch or two of sugar.
It goes again at my principles but it does make a difference

amother

Fern

Mon, Jun 24 2024, 1:12 pm

TLDR but I find best foods mayonnaise makes the best tuna. Even just putting in mayonnaise and nothing else it tasted amazing.

↑ Amarante ↓

Mon, Jun 24 2024, 1:16 pm

N tuna but my flavor enhancement for potato salad is to add pickle juice to the potatoes when they are still warm. The juice is absorbed into the potatoes and really subtly enhances the flavor.

I save pickle juice because there is generally a whole lot of juice left in the jar after you finish the pickles.

↑ Amarante ↓

Mon, Jun 24 2024, 1:17 pm

amother Fern wrote:

TLDR but I find best foods mayonnaise makes the best tuna. Even just putting in mayonnaise and nothing else it tasted amazing.

Try Dukes as I used to be a Hellman’s/Best devotee but now I use only Dukes.

Hashem_Yaazor ↓

Mon, Jun 24 2024, 1:37 pm

This isn't the same as in other places but the recipe of our local bagel shop is to take white tuna and mash well (they use a mixer, I use gloved hands), as just enough mayo to combine, finely minced celery and tiny strips of carrot (no red onion which a lot of other places use), white pepper, onion powder, and seasoned salt.

amother

↑ OP ↓

Mon, Jun 24 2024, 5:00 pm

Hashem_Yaazor wrote:

how do you get tiny strips of carrots?

amother

↑ OP ↓

Mon, Jun 24 2024, 5:01 pm

Amarante wrote:

It seems odd to me that adding bread crumbs to tuna fish would be viewed as enhancing the flavor.

If it is added in commercial tuna fish, it is done to save money since crumbs are cheaper than fish.

Crumbs don't generally add taste as they are used as binders for the most part - to stretch expensive ingredients. Italians use bread moistened with milk to get their very soft succulent meatballs.

thought the same.

amother

↑ OP ↓

Mon, Jun 24 2024, 5:02 pm

Amarante wrote:

I really just rely on how it looks and feels at this point.

I mash - add the liquidy ingredients - mayo, lemon juice, the squirt of ketchup and mustard and see if the consistency looks right.

I add the seasonings at this point and taste

I generally add the minced celery last so that I can judge how much to add

can I use apple cider vinegar instead of lemon?

↑ Amarante ↓

Mon, Jun 24 2024, 5:02 pm

amother OP wrote:

how do you get tiny strips of carrots?

Food processor

Mandoline

Sharp knife and good knife skills

↑ Amarante ↓

Mon, Jun 24 2024, 5:04 pm

amother OP wrote:

can I use apple cider vinegar instead of lemon?

Try it - lemon juice is more standard but apple cider is also acidic. It's a bit sweeter than lemon juice.

I have made my tuna salad with yogurt when I was on a diet to save calories.

amother

↑ OP ↓

Mon, Jun 24 2024, 5:05 pm

Amarante wrote:

Try it - lemon juice is more standard but apple cider is also acidic. It's a bit sweeter than lemon juice.

I have made my tuna salad with yogurt when I was on a diet to save calories.

yogurt instead of mayo?

I have heard of sour cream.

amother

↑ OP ↓

Mon, Jun 24 2024, 5:06 pm

those that add onion powder,

can I put in minced onion or it wont taste the same?

↑ Amarante ↓

Mon, Jun 24 2024, 5:09 pm

amother OP wrote:

doesnt mayo have sugar in it already?

Most do have sugar

Duke's Mayo doesn't but has other flavors which made it really good - at least to me. I have been using it for awhile and discovered a bottle of Hellmans/Best and there is no comparison in terms of taste as Dukes really tastes good as a "spread". I used it for a tomato sandwich

Duke's contains a higher ratio of egg yolks than most other commercial mayos, which makes it rich, creamy, and less likely to separate when heated. There's a wisp of tang from vinegar and a touch of paprika. Its texture is thicker and almost custard-like instead of simply slick or gelatinous

↑ Amarante ↓

Mon, Jun 24 2024, 5:11 pm

amother OP wrote:

yogurt instead of mayo?

I have heard of sour cream.

I added so many other flavors that I was just using the yogurt to give it some liquid consistency. With Greek yogurt especially the liquid is drained so it is very thick

I generally use mayo but this was when I was seriously trying to lose some weight so I would was subbing out anything I could that didn't impact my enjoyment of the food.

amother

Apple ↓

Mon, Jun 24 2024, 7:32 pm

The onion powder and finely chopped- almost puréed celery makes the biggest difference. The bread or crackers crumbs lightens the texture and the fishy flavor.

amother

↑ OP ↓

Mon, Jun 24 2024, 7:35 pm

amother Apple wrote:

The onion powder and finely chopped- almost puréed celery makes the biggest difference. The bread or crackers crumbs lightens the texture and the fishy flavor.

can I use almost pureed onions instead of onion powder?