A kinduva surprising combination of tuna, mayonnaise, curry powder, Asiago cheese and three types of pickle relish; this recipe has become our default tuna salad.
It also just happens to be a very fine party spread for crackers, with mebbe some freshly shaved cheese and a tad more of my Ciao! Piccolo on top.
Come to think of it, those Perky! Pickled Peppers from this week’s Doris Project would work a treat, too; it really is all good.
•2 cans tuna, drained*
•1/2 cup good mayonnaise
•2 tbsp sweet pickle relish
•1 tbsp dill pickle relish
•1 tbsp Ciao! Piccolo
•1 tbsp shredded Asiago cheese
•1/4 to 1/2 cup diced sweet onion
•1/2 tsp curry powder
•2 tbsp chopped fresh parsley
•1 tsp celery seed
•1/8 tsp garlic powder
•2 scallions, sliced
*I like this solid light tuna packed in olive oil; it’s a bit pricier than other canned tuna, but the flavor is well worth it; and when you consider this recipe’ll make at least four nice sammiches, the cost evens out.
Combine all of the ingredients together in a large bowl, then cover and let rest in the fridge for a couple of hours to let the flavors blend.
Serve as a sammich on toasted brioche or mebbe rolled up in a whole-grain tortilla; or do try it as a party spread on crackers, topped with a bit more of the Ciao! Piccolo or Perky! Pickled Peppers and a fresh shaving of cheese on top.
I can hardly wait for lunch…