I wanted to try something new so I had the idea of putting radish in with my tuna salad. I really like the spicy punch of radishes so I was excited to taste the end product.
I got a bunch and chopped them all up, then I added some miracle whip, Philadelphia cream cheese, a chopped up pickle, a little mustard, and a touch of the maggi liquid seasoning (oh and I used a little bit of pickle juice). I thought I had too many radishes and it would over power the dish, but it turned out that it didn't really taste like radish at all. I don't understand what caused the radish taste to be completely absent.
Is there something among my ingredients that would react with the radishes to make them lose their bite?
When preparing a radish dish, should you be careful about including acids or bases?
If I were to make it again, how can I keep the radish strong?