What are some things you wished you knew how to cook?

Do you add anything else to it? I usually add some lemon juice, lemon pepper and nutmeg. Maybe yours just needs a little boost of something else?

The reason that I can't get my tuna fish to taste right in the UK is that I can't find the right kind of pickle relish here, so I just use tuna and Hellman's mayo, which isn't very exciting....

The reason that I can't get my tuna fish to taste right in the UK is that I can't find the right kind of pickle relish here, so I just use tuna and Hellman's mayo, which isn't very exciting....

Ah, I see. I don't like pickle relish in mine, so I'm fine. 

Yup. I've tried lemon juice, garlic, garlic powder, onion, spring onion, and of course just salt and pepper. (Not all at the same time.) I even tried some pickle juice. For some reason the taste of actual tuna just overwhelms everything.

*sigh* This should be a no-brainer, right? I mean tuna salad! What could be simpler? 

ETA: The pickle relish here really doesn't taste right that's why I subbed in pickle juice and hoped for the best.

Yup. I've tried lemon juice, garlic, garlic powder, onion, spring onion, and of course just salt and pepper. (Not all at the same time.) I even tried some pickle juice. For some reason the taste of actual tuna just overwhelms everything.

*sigh* This should be a no-brainer, right? I mean tuna salad! What could be simpler? 

ETA: The pickle relish here really doesn't taste right that's why I subbed in pickle juice and hoped for the best.

These things happen.  We used to make chapatis at home when I was growing up in Corpus Christi, TX (my dad and I would alternate this task over a period of several years).  Years later, my dad and I independently tried to make chapatis when we lived in Austin and Houston, respectively, and we could never get them to come out even remotely like we did before, and we never figured out why.

I do think that letting it sit helps a lot, also mixing it well and using a really creamy mayo.  I only use Hellmans/Best Foods (same thing, different name).  I don't add pickles, either, but I've tried things like capers and black olives, plus black pepper and a dab of olive oil.  It's all a question of taste, obviously.  Try mixing it really well and letting it sit for about an hour before you eat it, see if that helps.   

I do think that letting it sit helps a lot, also mixing it well and using a really creamy mayo.  I only use Hellmans/Best Foods (same thing, different name).  I don't add pickles, either, but I've tried things like capers and black olives, plus black pepper and a dab of olive oil.  It's all a question of taste, obviously.  Try mixing it really well and letting it sit for about an hour before you eat it, see if that helps.   

I'll give it a shot, thanks! Actually, I'll go give it a shot now since I'm suddenly craving it.

I can't do tuna without pickle relish, either. This sounds kind of weird, but I tried to think what the overwhelming aura of pickle relish was, and I tried adding a dash of vinegar and a pinch of sugar -- and a bit of cut up cucumber, if I have it -- and it's kinda sorta.

You've got to use full fat Hellmans, none of this low fat stuff.

Vicky

I'm not sure it's strictly cooking, but the "What I miss.." thread reminded me that I wish I could make tuna fish salad.

No matter what I do, mine tastes like tuna + mayo and the flavors for some reason never come together at all.

Well, I use tuna in springwater, throw in some light mayo, gherkins, chopped onions, boiled egg whites, if I feel like bothering, and add salt and pepper. Tastes pretty much how it always did at home, except slightly sweeter since they aren't dill pickles. We eat it all the time, and DH really likes it, and he says that he never like tuna and mayo before until I made it that way. I guess everyone makes it differently, though. One of my friends says her mom puts apples in hers, and that's how she likes it, so I guess it all boils down to how mom used to make it. 

Tastes pretty much how it always did at home, except slightly sweeter since they aren't dill pickles.

My family always made tuna salad using sweet pickles - grandma's deep emerald green sweet, clove-infused (cucumber) pickles in fact (made deep emerald green by green food colouring).  Also hard boiled eggs went into the tuna salad as well, along with a little minced onion, sometimes celery or celery salt, full fat mayo.  I forget what else.

Sadly, I don't make it like that anymore - DH doesn't like eggs, and grandma's deep emerald green sweet, clove-infused (cucumber) pickles are no longer.    We tend to make tuna mayo, I spread one piece of the bread with Branstons small chunk pickle, and put lots of leafy salad on the sandwich.

I don't think I ever had tuna with eggs before! I should try that, it sounds delish!

I had another go at the salad: made it last night (tuna in water, green onions, salt, pepper, pickles, lemon juice, hellmans) and put it in the fridge overnight. I'll be making a sandwich for lunch. Hope it's good!

For those who miss pickle relish in their tuna, have you tried the Branston Pickle Relish?

For those who miss pickle relish in their tuna, have you tried the Branston Pickle Relish?

Yes... 

...I spread one piece of the bread with Branstons small chunk pickle...

If I have the stuff (i.e. celery) I make my tuna salad with onions, celery, low fat Hellman's and black pepper. If I don't have any of that, I just mix the tuna and mayo with some dill seasoning I have from Pampered Chef. My friend's mom always made her tuna salad with boiled egg. I really liked it, but I can't be bothered to boil an egg! I'm not a fan of pickle relish in my tuna salad.

I don't think I ever had tuna with eggs before! I should try that, it sounds delish!

I had another go at the salad: made it last night (tuna in water, green onions, salt, pepper, pickles, lemon juice, hellmans) and put it in the fridge overnight. I'll be making a sandwich for lunch. Hope it's good!

For those who miss pickle relish in their tuna, have you tried the Branston Pickle Relish?

I like the flavour of Branston relish, but I hate the huge chunks of carrots in it... blech! I hate carrots! I might try the small bits Branston pickle once this gigantic jar that was on sale runs out in about 2 years time. 

I really like eggs in my tuna salad, but I started popping the yolks out and just putting in the egg whites so I get the texture and extra protein without the eggy taste. It's good both ways, though. But yes, I am usually too lazy to bother with this step. More often, I end up whipping up tuna salad when we get home and I realize we are out of lunchmeat. 

BTW, what do you guys put in your egg salad? I don't make it very often, but I was thinking of making some tomorrow. I just chop the eggs, add mayo, French's mustard, onion powder, paprika, salt, and pepper. Just curious about what other people do!

BTW, what do you guys put in your egg salad? I don't make it very often, but I was thinking of making some tomorrow. I just chop the eggs, add mayo, French's mustard, onion powder, paprika, salt, and pepper. Just curious about what other people do!

I like curry powder in egg salad.  Also, sometimes I make it with mayo, white wine vinegar, and dried tarragon.  It's different, but really good.