Canned tuna or salmon are a staple for many Canadians & Canadian families as, especially if bought on sale, these can often be had relatively inexpensively. This makes tuna or salmon salad sandwiches a favourite of many.
While canned pink salmon is a little better, canned tuna is very dry and really, on its own, not terribly good. To make it more enjoyable, we often toss it with mayonnaise and some salt and pepper and, presto, you have tuna salad!
And this is fine! But, with a the addition of a few other ingredients, tuna or salmon salad can be made far more exciting.
Without further ado, here is my creamy, "deluxe" version. This version is for four normal sized cans of tuna or salmon. Adjust ingredients accordingly to make more or less.
|Keen's Dry Mustard...one of my favourite secret ingredients!|
8 heaping tablespoons of mayonnaise
2 heaping tablespoons of Tartar sauce
1 tablespoon of curry powder
1 teaspoon of Keen's Dry Mustard
2 teaspoons of salt
1 teaspoon of pepper
1 small jar of capers
1 celery stalk finely chopped
1 green onion stalk finely chopped
Open and drain the tuna/salmon cans and empty into a large mixing bowl. Add the mayo, and tartar sauce and blend together. Add the curry powder, dry mustard, salt, pepper and capers and blend some more. Finally add the celery and green onion and blend.
As an alternative to Tartar sauce, you can use 2 tablespoons of Dijon mustard instead, but I slightly prefer the Tartar sauce. If you like some heat, add a few dashes of Tabasco or a hot sauce of your liking.
Serve on bread of your choosing, though I like it best on toasted Rye, or, as an alternative, have it on Triscuit or Rye style crackers.
This blend is really flavourful and helps to jazz up a classic.
I think this is pretty much as good as a canned tuna/salmon gets...but if you have a recipe that is better, send it to firstname.lastname@example.org and I will make it and post it!