Stability is all the time the secret, even when cooking the only of snacks; so for those who really feel like your tuna is weighed down by thick, fatty flavors, spritz it up with a light-weight, giving vinegar comparable to rice, sherry, or Champagne. Avoid something darkish, thick, or inky like balsamic or Chinese language black vinegar that might each overpower your dish with smokey, malty flavors and in addition dye the dish an off-putting beige shade. Bear in mind, you’d hardly ever (if ever) pair fish with pink wine, and the identical stays true with matching pink wine vinegar with canned tuna. Maintain it mild, vivid, and zippy so you do not threat drowning out the brine of the fish itself.
We propose nixing this class in case your tuna obtained a wholesome quantity of tanginess from a vinegar-based sizzling sauce. However for those who’re skipping that liquid warmth, the sharp chew of vinegar will loosen up your tuna creation and provides it a vigorous edge, particularly when relying closely on creamy add-ons like mayonnaise, bitter cream, or labneh.
