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I put lots of stuff in mine... same as yours, plus chopped red onions, chopped dill pickles, chopped hard boiled egg, some creole or spicy brown mustard, a little celery salt... normally served on one of the HEB southwest tortillas with some avocado slices.
I love it with a little egg and spicy mustard too. But I prefer sweet to dill pickles. And I like to add a little mild vinegar. I love this style of tuna salad on toasted bread either with lettuce and tomato or cheese.I also make a different version with capers, red onions, roasted red peppers, olive oil and vinegar. I prefer this kind on crackers or crusty untoasted bread.
I worked at a cafe that had a killer tuna salad, according to the patrons, since i do not eat fish, and when i made it, it was pretty standard, but a little bit of horseradish mixed into
tuna + cheese is
poor vp and her provincial palate.
i might ask, how do you folks tolerate the light mayo? i find it incredibly sweet, with a funny texture.
Have you tried Hellman's Light mayonnaise? The fat free and even the low fat literally make me gag (ick ... even thinking of them makes my stomach turn) but we use the light all the time and I actually like it. Not the lovely richness of real mayo but great in sauces that will have lots of herbs and garlic and yogurt anyway and for me even fine for a tuna or egg salad.
I don't tolerate mayo at all, unless I made it myself with sunflower or olive oil (which oil depends on the eventual purpose of the mayo). I'm not going to make mayo in order to have a tuna sandwich, so I use plain yogurt. If I have mayo around from some other culinary event, I would use leftovers for tuna.I make a fantastic cumin mayo with olive oil for an orzo salad that does nicely for salmon sandwiches, but not for tuna.
Funny how that is, isn't it? I can't do commercial mayo either. YUCK! But I love my own home made stuff. The commercial stuff has a weird fluffy consistency and sweetish taste that is off putting to me. My mom hates mayo so I just didn't eat it growing up.
Got any recipes, or directions?Also, how does the olive oil mayo turn out? I have looked this up out of interest, and found a lot of people saying that olive oil makes a bitter mayo. Is that not so?
Duke's light mayo is very good. I don't like the other Lights, though.