Everybody loved this, and my mom enjoyed the leftovers on sandwiches all week. So easy, and so versatile. When I served it with a standing rib roast, I did it as is, and that is the version my family enjoyed most recently. In the past, I've used it in place of mayo in tuna salad and liked how it gave a kind of sushi vibe to the canned fish. Tomorrow, I'm adding some chopped parsley and lemon zest because I'm serving it with poached salmon. I'm confident that it will be as well received.
