Buzz
A tuna salad sandwich is a delightful, no-fuss dish. Canned fish, mayo, and perhaps a bit of relish are all it takes. However, some canned fish varieties can lack flavor, and when mayo is added, it often dulls the tuna's natural taste.
Lately, I've been picking up canned fish from H Mart, and I've discovered that the Korean brands of canned fish are more flavorful, thanks to the inclusion of other ingredients—especially those rich in umami.
Mushroom powder—which can be made at home—is a common choice, as is seaweed (try pulverized kombu). You can sprinkle either into your tuna salad for an extra savory kick. If you're a true umami enthusiast, opt for pure, unprocessed MSG (of course).
In my opinion, the best way to tackle bland canned tuna is by boosting the fish flavor with a dash of Asian fish sauce or anchovy paste. Both infuse that rich, savory, slightly funky umami you're after, without being too overwhelmingly 'fishy.' Instead of altering your tuna salad’s flavor profile, it simply enhances what should have been there from the start. Add a few splashes, taste, and adjust as necessary. (And please, no celery—celery is a crime against deli salads.)
