The 1-Ingredient Upgrade for Better Tuna Salad

A tiny bit makes a huge difference.

Tuna salad on whole wheat with lettuce, no tomato. That's my standard sandwich order. Sometimes I’ll choose rye bread, I might ask for a pickle, or even avocado if I’m feeling adventurous. At home, I may add capers or celery in with the non-negotiable onion. If you’re a tuna salad sandwich-lover like me, you probably know exactly how you like your tuna salad.

However you order or make your favorite tuna salad, there is one ingredient I never skip that I’ve found makes a major difference. It adds the kick most tuna salads are looking for, even if they don’t know it. Just a little bit does wonders and is most likely something you have at home, or that you can find wherever you’re ordering: Dijon mustard.

A little tangy with a subtle but sure bite, Dijon mustard will wake up any tuna salad that risks tasting a little drab, whether it’s overloaded with mayonnaise, watered down, or lacking enough textural excitement.

What Makes Dijon Mustard So Special

Dijon mustard originated in a French city called (you guessed it) Dijon. It’s made with brown or black mustard seeds, which are more pungent than yellow or white mustard seeds. It’s also made with white wine (how French!) and vinegar. (It used to be made with verjus, which is the juice of unripe, unfermented grapes, instead of vinegar.)

I’m a huge fan of Dijon and always keep a big jar around for salad dressings, marinades, and potato salad. I also love spreading a thin layer onto puff pastry if I’m making a quick savory tart or Ina Garten’s Mustard and Gruyère Batons (an easy entertaining win everyone should try!). Most importantly, I keep Dijon on hand for tuna salad.

Can You Use Other Kinds of Mustard?

When making tuna salad, I only use smooth Dijon, not the whole grain kind. You could try it if you like, but the texture of whole mustard seeds that work so well on a cheese board or ham sandwich doesn’t taste quite right to me. I prefer how the smooth mustard mixes in with the mayonnaise or oil in tuna salad.

You may ask, what about using other kinds of mustard, like yellow or spicy brown? I wouldn't recommend them. Stick to the Dijon. The mild vinegary punch is what I’m after, and other varieties of mustard are too sweet and pronounced in flavor. For what it’s worth, I’m not sure I’d love the bright color of yellow mustard in my tuna salad either.

How To Add Dijon Mustard Into Your Tuna Salad

Whatever recipe you follow for tuna salad (may I suggest one?), you can use this ratio to add in Dijon mustard and bring your meal to the next level.

For a five-ounce can of tuna, start with two teaspoons of Dijon. If you’re looking for a stronger flavor, add a quarter teaspoon at a time to taste, probably capping it at three teaspoons. Regardless of what else is in there, your five ounces of tuna salad will taste quite strongly of Dijon with more than that.

Here’s a deeper dive into adding Dijon to various types of tuna salad:

• Mayo-y tuna salad: If you make tuna salad with mayonnaise, as most people do, the mayonnaise is like a soft, creamy pillow and your Dijon is the wake-up call—a good one. You can mix the Dijon in with the mayonnaise first, and then add the tuna any any other mix-ins. But, honestly, you can add in the Dijon any time.

• Olive oil-packed tuna salad: If you’re using oil-packed tuna and not draining it, you might also be using the oil in place of the mayonnaise. (This is a method I use frequently, especially if I’m veering Mediterranean and adding ingredients like olives, capers, tomatoes, or parsley.) Here, the mustard doesn’t just add flavor. It also thickens the texture.

• Acidic tuna salad: If your recipe calls for some acid, like lemon juice or capers, you may want to start with a little less Dijon, and see how you like it. You might not need as much Dijon if you already have the extra acid.

Ultimately, the exact amount of Dijon mustard you choose will depend on personal preference and how it plays with any additional ingredients. Whatever your standard order or recipe is, you won’t regret this punchy addition.

Read the original article on Simply Recipes.