You Added Too Much Mayonnaise To Your Tuna Salad. Now What? - Tasting Table (2024)

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You Added Too Much Mayonnaise To Your Tuna Salad. Now What? - Tasting Table? ›

To offset the creaminess (and potentially wetness) of too much mayo, try adding in more of whatever crunchy element you were using. Celery and red onion are some of the most common ones, but you can also try chopped red peppers, bacon bits, carrots, cabbage, apples, chopped nuts, and more.

To prevent the strong fish flavor of your tuna salad from overpowering the other ingredients, add a spoonful of sugar to the mix. This will diminish the more pungent flavors.

After you've rinsed the tuna in a strainer, if it still tastes too salty, the next step is to add an acid or sweetener. Depending on your recipes, the acid can be lemon juice, lime juice, apple cider vinegar or even tomato sauce or tomato paste. The acid in these will help neutralize the saltiness.

Make a tuna salad with fusilli, lettuce, corn, mushrooms and olives. Mix the juice of one lemon, a spoonful of olive oil, a few heaping squeezes of Dijon mustard, salt and pepper to taste as a dressing.

This can be done by cooking the fish in foil or by adding other ingredients to the recipe that will help to mask the strong fishy taste of the fish. Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste.

And while we love mayo for its mild tangy flavor, too much of a good thing can leave your tuna salad a little bland. To fix this, simply pour in more strongly-flavored ingredients. Red onion can be a two-in-one deal here, fixing both flavor and texture, but it's not the only option.

Add a Sweetener. Similarly, try adding a touch of sweetness to counteract a too-briny sauce or stir-fry. Brown sugar or maple syrup will add a distinctive caramel-y flavor to your dish, which might work well. If a more neutral sweetness is desired, stick with granulated sugar.

Sometimes, the reason can be a simple one: There's no acid in your salad to balance the richness of the mayonnaise and the saltiness of the tuna. Acid is a key ingredient to pair with any kind of seafood or fish; in this case, it adds a needed brightness to your salad.

Choosing pole-and-line-caught light skipjack tuna is your best choice for a low mercury and sustainable option. White albacore tuna is best if you're looking for more protein and omega-3 fats with every bite.

What fish is a good substitute for tuna? ›

🐟🌶️ Try these genius tips to elevate the flavor of canned tuna like never before! 🤩💥 👉 Mix in some sriracha or hot sauce for a spicy kick! 🌶️🔥 👉 Add freshly squeezed lemon juice for a tangy twist! 🍋😋 👉 Sprinkle in some dried herbs like dill or parsley to enhance the taste!

Albacore is firm and meaty, with a light, mild flavor. Yellowfin and skipjack are a bit softer and have a richer, more intense taste. The choice comes down to personal preference: If you like a less “fishy” tuna experience, go for white tuna; if you want stronger flavor, light tuna is a better choice.

The best I have come up with is drained can, a tiny splash of soy sauce, a drip of hoisin, everything but the bagel seasoning (mostly for the sesame seeds and garlic), salt and pepper, usually eaten on a cracker.