2 weeks Ago
I couldn’t get the recipe out of my head. Curiosity brimming, I had to test out the recipe. Following the listed ingredients from the original interview and cross-referencing other tuna salad recipes, plus just going with my cooking instincts, I gave it a go.
My honest thoughts: 10/10, I loved it. (I was honestly surprised that I loved it.) Adding the agave really made the difference for me.
I personally love a bit of sweet and savory, or sweet and spicy flavor combinations, so this was right up my alley. There were textures that I was worried I wouldn't like — for example, the chopped apples, but I never noticed them, and the questionable peas turned out to be the textural element that saved this tuna salad from being an average, bland mush. The wasabi and Italian dressing were very subtle and added to the overall umami-ness of the dish.
I thought to myself, "I actually would make this again." For those making this dish, feel free to adjust the seasonings as you like it. At the end, I added in a tiny touch more of agave.
Aghast. Yeah..
. It wasn't for me. Both the pickle and ketchup have such strong flavor profiles that overpowered the tuna salad.
That bite became too vinegar-y and sweet, and I did not enjoy it. For me — it was about the same? I do think the refrigeration congeals everything together and solidifies it. I liked how it was colder and how it was more structured afterward.
But the taste? I'm not sure. Any secret ingredient tuna salad recipes to share? Please feel free to share inspiration in the comments..
