Whether youre jumping on the tinned fish craze or simply trying to burn through pandemic pantry purchases in a (lets face it) Instagrammable fashion, taking advantage of those uneaten cans of tuna clogging your cupboard is the perfect way to save money and give your stovetop some time off during the summer months. But since all tinned tunas arent made equal, knowing how to fix up that preserved fish will elevate your picnics, sandwich fillings, tonnatos, and beyond.
Chances are there are plenty of items already lingering in the back of your fridge or scattered throughout your countertops just waiting to be put to good use. By mixing and matching complementary ingredients, your lonely cans of tuna will get the spa day they deserve before their moment in the spotlight; just remember not to crowd your pallet by pairing uncomplimentary or redundant flavors, and be mindful of how much fluids youre adding to the mixture so that the finished dish isnt (literally) drowning in liquid.
Of course, youll want a sandwich filling to be sturdier than a spread or dip, but the main rule when building your dish is to trust your own taste and pick the ingredients that suit your palate or that of your guests if youre playing host. With that in mind, consider these accompaniments the next time you crack open a can of tuna.
To take your tuna salad to the next level, we suggest reaching into your spice rack for a jar of cayenne pepper and mixing it into mayo before combining it with your canned tuna.
Take advantage of the produce aisle
If you want to give your canned tuna a flavor and texture boost, consider bringing in fresh produce. Sparingly and intentionally incorporated tomatoes are perfect if youre planning on a pita-encased sandwich or even if youre going the extra mile and pulling out a pan for a luxury tuna melt. The thick skins will contrast nicely with the fatty oily texture of tuna flesh — and dont forget to add a touch of tomato juice to the mixture as well.
Fresh alliums like red onion or shallot offer a pleasant bite of heat, especially with an Asian-influenced dish like a tuna-stuffed onigiri recipe. Tossing in bits of celery will add both a crunch and extra juiciness to your tuna creation. Whatever you decide to use, remember that the way you chop vegetables for tuna salad matters. Keep them into tight, tiny squares so they retain their texture and dont dissolve into your dish completely.
Chop up some fresh herbs
Every protein has its favorite herby buddy. Steaks love the warmth of wintery rosemary, shrimp crave the bite of fresh cilantro, and, canned tuna (depending on the application) loves a little punch of parsley, a finish of fennel (preferable fresh), and a tinge of tarragon.
For summer-y sandwiches, the interplay between the brine of your tuna and the cooling bitterness of parsley makes for a clear, if not slightly obvious choice. The earthy quality of the herb brightens up the canned fish in recipes such as tuna lettuce wraps and masks any flaws the star attraction itself might have. Tarragon, a classic match with seafood, lends a hand if youre trying to construct a light-feeling, but ultimately filling dinner salad. The slightly floral quality of the herb will act as a bridge between the fish and any leafy, even bitter (like radicchio), greens you would use in a salad. If youre planning on creating a picnic-y pasta salad, the aromatic edge of fresh fennel will turn your simple can of tuna into a complex dish. We recommend (carefully) using a mandolin on a very fine setting along the rings of a bulb of fresh fennel. This will ensure that the fennel remains crisp but isnt overpowering in both texture and flavor presence throughout your dish.
But remembering to take the time to chop all of your herbs finely will ensure a cohesive, visually pleasing meal that will also sidestep any enormous and embarrassing flecks of greens in your (or your guests) teeth.
Were applying the logic of the classic wine rule of “what grows together, goes together” to shopping from our own cabinets and calling it, “whats stored together is adored together.” Hiding behind that embarrassingly large container of cornstarch are minor players that will add to your tuna-centric masterpiece.
Going back to the source of your hoarded tin will unlock the little flavors that your tuna needs to create a dimensional backbone. In particular, there are plenty of herbs and spices that will take your tuna salad up a notch. Of course, one should always salt to taste with nearly every dish that comes out of the kitchen, but beyond the punch of everyday kosher, we suggest reaching for your Bloody Marys best friend, celery salt, and maybe even a little bit of lemon pepper to zest up your fish dish. For a garden-y element, try dried dill and marjoram either with or instead of fresh herbs.
However, wed steer clear of any spices or dried ingredients that will suck moisture or freshness away from your dishes such as cumin, baking spices, and nutritional yeasts. Save those for earthier, heartier dishes. Similarly, wed stay away from any sticky, clingy ingredients like tahini or nut butters as well as the grainy distraction of seeds and nuts in their natural state.
Dont wander too far away from your pantry, because a dash of heat not only makes your canned tuna dish perceived as richer on the palate, it also creates depth of flavor once you start incorporating acids a little later. Of course, theres the tried and true chili powder and flakes for a classic tuna sandwich but were also in love with aleppo and urfa for dishes that slant toward Arabic-influenced cooking, like a tuna-studded tabouli or perhaps a tzatziki-inspired tuna and cucumber salad. Less overpowering than cumin, aleppo will give your tuna a leg up if youre wanting a bright tang and urfa brings an earthy, almost dried fruit quality to the table.
But possibly our favorite fiery flavor this summer is the Italian-oriented Calabrian chili that somehow articulates itself on the tongue as both smokey and fruity. Perfect for tuna dishes featuring tomatoes and other Catalonian ingredients, Calabrian chili powder enhances vitello tonnato and other dishes reliant on Italian flavors.
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