Fermented and spicy - how about some gochujang? It’s like miso, but a Korean version with chili. Mix it with some good sesame oil and a splash of rice vinegar to lighten it up. Then put it with the tuna in your onigiri like you would the mayo. It’s already salty, so no need to add salt.
I do, but the labels all being in Korean is very overwhelming. Do you have any advice for navigating? I’m pretty adventurous so if need be I can just grab a few and roll the dice. I just hate to be wasteful
My go-to can-of-tuna meal is two 5-oz cans (or one 12-oz can), a heavy dollop of mayo, and a spoonful of sweet relish. Stir it all up, serve in a bowl.
This used to be my standard recipe for tuna fish sandwiches, but then I figured, why add bread? That’s just extra calories. I’d rather have a bit more mayo than two slices of dry bread.
EDIT: I prefer two 5-oz cans because I squeeze out all the water from the cans (open with can opener, use lid to compress and squeeze out water) and it’s harder to squeeze out most of the water from the large 12-oz can. Two smaller cans works better. I don’t like my tuna watery. My wife does, though; she says it adds a stronger tuna-y flavor to the dish.
Soy sauce, chili sauce, chili crisps, rice vinegar, curry powder, or any combination of them. Adding scallions or grapes is also good (maybe not both, never tried it).
Lemon juice, pepper, and parmesan is also good.
Both of the above assume some mayo is used as a base binder.
Basically fat, acid, salt, and heat (in this case spice, but you can also add bread crumbs and egg to make tuna cakes)
Chili crisps! I hadn’t thought of that with tuna, I like to add them to my eggs. Do you have a go to brand? I like the laoganma, but I think it would be too chunky for tuna?
I used to eat a pasta sauce with canned tuna that also had onion, yoghurt (or cream) and capers. Depending on the amount of effort you want to put in, maybe just adding some capers might work :)
Maybe add some sliced grapes or chopped walnuts? Or if you want something fermented/pickled maybe add some chopped up kimchi? I bet some radish kimchi would give it a nice crunch
Another fruit/nut combo to try are craisins and slivered almonds. I’m not a fan of raisins unless they’re in cinnamon bread or bagels, but I love substituting craisins in salads and other savory dishes that call for raisins.
Use Cajun seasoning powder (Tony chacheres is my go to), and lemon pepper, a large spritz of lemon, and mix Frank’s red hot in with your mayo (I’ve not tried Kewpie Mayo, maybe you don’t want to pollute it). Some red chili flakes and Italian seasoning, maybe some garlic or onion powder, is my tuna mixture for tuna melts.
(I am in no way a chef, but this is what I make when it’s my turn to cook)
I keep seeing capers, what are they like? Are they similar to olives? I’ve never had anything with capers before, but I like dill, pickles, olives of all kinds so it seems like it’s up my alley
Yeah you’d probably like them if youre into pickles and olives. They are a pickled bud of a plant, cant really describe what they taste like other than “like capers.” They’re bitter and kinda floral I guess? Anyway, a good paring with fish.
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