I love mashing a can of tuna, mayonnaise, and sweet relish together in a bowl and either horking it straight or using it like dip on potato chips or doritos. Probably the most aggressively white and fat thing I do but it tastes good to my autism soooo
That’s basically a tunafish sandwich without the sandwich. Add a bit of lemon juice and it’ll knock down the fishy taste. Add a bit more lemon juice for a bit more citrus excitement.
I accidentally added too much mayo to my tunafish the other day and fixed it with a bit of Panko, of all things. The extra crunch was super neat and was better than celery that some people add. (Panko, for those who don’t know, is a Japanese breadcrumb that is super close in texture to rice crispies. I thought it would help absorb the extra mayo, and it kinda did, but also kinda didn’t.)
If you don’t buy low quality “chunk” tuna the fishy taste is usually not an issue. Buy “solid” canned tuna as it’s usually nicer cuts of white meat rather than whatever ground up leftovers comes in the cans of “chunk”. And it’s only like 15c a can more.
Canning companies managing to market the level of meat quality as a simple difference in form has got to be one of the sneakiest marketing rug pulls ever accomplished.
I love mashing a can of tuna, mayonnaise, and sweet relish together in a bowl and either horking it straight or using it like dip on potato chips or doritos. Probably the most aggressively white and fat thing I do but it tastes good to my autism soooo
missing the mustard tho
I’d rather not
Mustard isn’t a Food™ in my book, but sometimes it’s okay, I guess…
That’s basically a tunafish sandwich without the sandwich. Add a bit of lemon juice and it’ll knock down the fishy taste. Add a bit more lemon juice for a bit more citrus excitement.
I accidentally added too much mayo to my tunafish the other day and fixed it with a bit of Panko, of all things. The extra crunch was super neat and was better than celery that some people add. (Panko, for those who don’t know, is a Japanese breadcrumb that is super close in texture to rice crispies. I thought it would help absorb the extra mayo, and it kinda did, but also kinda didn’t.)
If you don’t buy low quality “chunk” tuna the fishy taste is usually not an issue. Buy “solid” canned tuna as it’s usually nicer cuts of white meat rather than whatever ground up leftovers comes in the cans of “chunk”. And it’s only like 15c a can more.
Canning companies managing to market the level of meat quality as a simple difference in form has got to be one of the sneakiest marketing rug pulls ever accomplished.