Classic in every way, but with a couple of subtle twists to amp up its flavor and texture, the tuna salad on these sandwiches is packed with a deeper, more savory flavor.
This knowledge of umami has also led me to shift away from Worcestershire sauce in my tuna salad, since Worcestershire has an assertive and distinct enough flavor that you can always kind of tell it's there. My preference instead is fish sauce or very finely minced anchovy, both of which have a fishy flavor that disappears into the tuna mix without a trace, save for a satisfyingly savory punch in the mouth.
If you do add anchovy to your tuna salad, make sure to mince it to the point of a paste so that you don't taste any large pieces of anchovy in the finished dish .Still, I have a couple of other thoughts beyond the umami booster on how to make better tuna salad—including this , since I know there's a small faction of incredibly bizarre people out there who for some reason can't stand the stuff.When I was a kid, tuna came in cans sold by a small number of very big companies, and it was inexpensive. Today, those cans remain, but they're joined by much pricier options, some imported and some domestic, some in jars and some in cans or tins, almost all packed in olive oil.
I bought just about every brand I could find of oil-packed tuna, along with a couple of water-packed samples, then whipped up tuna salad using each kind. Here's the good news: For a classic mayo-dressed tuna salad, it really doesn't matter what kind of tuna you use, since the quality differences are entirely covered up by the mayo and seasonings. Oil-packed gives you a slight texture advantage, but even water-packed works.. It wouldn't be unfair to expect a food snob like me to go on at length about how superior homemade mayo is to the store-bought stuff and why it's essential to good tuna salad.
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