Interestingly enough, my enjoyment of fish didn’t come along until I tried sushi for the first time when I was 12. More specifically, when I tried raw tuna for the first time.
I was rather skeptical at first. The thought alone practically made me gag. I was promised that it would be better than what I was making it in my head to be, but that is hardly an argument for a 12-year-old. I didn’t like cooked fish at all. As common-sense would have it, that meant I didn’t like raw fish either.
After much more convincing, I finally gave in and popped a piece of the pink fish in my mouth—expecting to immediately spit it back out and prove that I didn’t like it. Much to my surprise…I loved it. I thought it tasted like the center of a rare filet mignon.
From then on, I could eat raw fish all day every day.
It wasn’t until my college years that I started eating cooked fish again, and I have sushi to thank for it. Now, I don’t even remember why I never liked it before.
But how is this reflection significant to tuna salad?
Well, it’s not really.
I still didn’t eat tuna salad even after I started liking cooked fish again. It’s not that I had a problem with canned tuna. I could eat it on its own just fine. It was always the mayonnaise that I couldn’t stand.
So, I figured that since my homemade mayonnaise changed my outlook on mayo, I should give tuna salad another shot.
Here’s what you’ll need:
- Canned (or packet) tuna
- Homemade Mayonnaise
- Soy sauce
First, drain the tuna dry.
Next, break up the tuna with your hands in a mixing bowl.
Then add soy sauce.
Note: Don’t overdo it with the soy sauce or it will be too salty. Use just enough to lightly coat all of the tuna.
Chop up the celery and ¼ of the onion and mix in with the tuna.
Add a couple dollops of mayo and mix thoroughly.
The tuna salad turned out great! I ate half the bowl on its own for lunch and ate the rest on toasted sourdough bread for dinner.
I have to give credit to the extra Dijon and pepper in the mayonnaise because it really came through. But more than that, I think it was also finding the right balance between the mayo and the tuna/veggie mix that made the biggest difference. Not too much, not too little.
My only regret is not trying this sooner!
Until next time, take care.