The classic tuna salad sandwich became a popular American lunch in the early 1900s and the canned-fish dish has endured even if it’s not considered a fancy lunch. There’s a lot going on with both the texture—the tuna is firm the mayonnaise is creamy the diced onions and celery provide crunch—and the flavor. Tuna tastes less “fishy” than salmon or other popular fish because it’s high in the protein myoglobin which gives it both its redder color (myoglobin is also found in red meat) and a heartier beef flavor.
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The Secret Ingredient That Will Change Your Tuna Salad Forever
However it’s not a bad idea to use fish sauce to give the sandwich more of a fishy flavor. Fish sauce has a distinct umami flavor that stands out without being overpowering. When done right it can blend in with the other ingredients without completely changing the sandwich while still adding a little extra kick that stands out. It’s a great way to round out the meaty canned tuna and spicy mayo and make the whole mix more flavorful.
Fish sauce is a popular ingredient in Southeast Asian cuisine. It is made by fermenting small fish such as anchovies or shrimp then salting and cooking the mixture with fish sauce which produces a distinct umami flavor. It is similar to Worcestershire sauce or soy sauce but milder (it is sharper when raw).
You’ve probably tasted umami before but it can be tricky to describe. It’s often thought of as somewhere between “salty” and “savory” without really fitting into either category. Everything umami gets its flavor from an amino acid called glutamate — unlike sour tastes which come from acids sweet tastes from sugars and salty tastes from salt. Umami shows up in many meats and fish as well as certain cheeses and mushrooms.
