I had such high hopes for this recipe, as I love both curry and dill and already prefer to use sweet pickle relish for my traditional tuna salad. The addition of parmesan gave me pause, but I soldiered on with the reassurances of hundreds of rave reviews. Oh, how I wish I had trusted my intuition. The flavor is strange at best, with a bold smoky aftertaste that seems like some unholy union of the curry and parmesan. The only alteration I made was to cut back on the mayo for a consistency that seemed more palatable. In the end, however, I am not sure I can actually eat this, which is saying something! I've now added diced celery (which I never normally use in tuna salad) to attempt to add a fresher taste to the smokiness. I'm not sure anything will save it, though, and I likely will mourn the 2 cans of tuna I wasted trying this tonight.
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I had such high hopes for this recipe, as I love both curry and dill and already prefer to use...