I made this with trepidation. I like to cook, but usually steer clear of recipes with too much tarting up. This one has lots of additions but still features the tuna as the star. It's delicious. I made it just as it's written except no sweet relish. Never touch the stuff. Minced some bread-and-butter pickles that were made with hot chiles. Also upped the minced dried onion to a tablespoon (in a triple batch) because 1/8 of a teaspoon, even of a dried condiment, is not worth taking the jar down from the pantry. And onions are always welcome and are often the backbone of tuna salad. But I practiced restraint because I had a feeling about this recipe. I made my own curry powder from a recipe by Alton Brown. Curry powder was the only thing I did not have to complete the ingredient list for this recipe, and I'm glad I didn't and was forced to make my own (I did have all the ingredients for that). I keep going to the little container of my newly made curry powder and sniffing. It's aromatic and wonderful. The tuna is truly great. The tuna flavor is front and center, but the Parmesan and the pickles and all the great spices round it out and fill it out. My husband just ate a mound of it inside half a Delicata squash, freshly picked and roasted. Thank you for this recipe.
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I made this with trepidation. I like to cook, but usually steer clear of recipes with too...