The second entry in our Parfait!(ish) Week assortment is curried tuna salad, and, my!, is it nice!
I originally planned to serve this batch as a cracker spread for a party (yes, this versatile combo works as well on a cracker as it does in a sammich. Or, ermmm, for that matter, just spooned directly out of the bowl), but Rich came down with a bad cold and the party was postponed. Too bad! I had to eat ALL of the tuna myself. Oh, the trials and tribulations I suffer…
•2 cans good tuna*
•1/2 cup good mayonnaise
•2 tbsp sweet pickle relish
•1 tbsp dill pickle relish
•1 tbsp Ciao! Piccolo
•1/4 tsp dried onion
•1/2 tsp curry powder
– you could mebbe up this to 1 tsp
•2 tbsp dried parsley
•1 tsp celery seed
•1/8 tsp garlic powder
•1 tbsp asiago cheese
– I used a bit of shaved Balsamic BellaVitano
•2 scallions, sliced
*I prefer solid light tuna packed in olive oil; my favorite being the wild-caught tonno in the bottom can shown, but that particular brand can be hard to find. White, water packed tuna will work fine, but put aside your prejudice from childhood and try some of the good stuff, I think you will be pleased.
If you compare this version with last year’s potst, I’ve cut back on the sweet and dill relishes and added a bit of my own Ciao! Piccolo for a touch of sweet and heat.
Stir the relishes together with the mayonnaise, then add the well-drained tuna, the scallions, and the cheese and toss well to combine.
Cover tightly and let rest for a few hours in the fridge for the flavors to blend.
There you have it, a kindofa off-beat blend of spice (the curry) and cheese that makes for a really, really good tuna salad.
If you’re concerned about the curry taking over, by all means just add the 1/2 teaspoon called for, but I’ve made a note to increase mine to one teaspoon next time I make this, which will be very soon – that bowl in the fridge kept calling my name until this batch was nothing more than a fond memory.
Ermmm, and a Parfait!(ish) post.