For her "ultimate tuna melts," a recipe from her 2020 cookbook "Modern Comfort Food," celebrity chef Ina Garten adds a bit of anchovy paste to her mayonnaise for a flavor boost.

The smooth, salty, umami-rich, paste often comes in a squeeze tube and blends well into anything and everything. Plus, its fishy taste fades away when mixed with other ingredients.

Garten's tuna melt recipe calls for adding one teaspoon of anchovy paste to ¾ cups of store-bought mayo, which she mixes with tuna, celery, scallions, fresh lemon juice, and dill.

Garten uses the line-caught yellowfin tuna in extra virgin olive oil from Conservas Ortiz, but any imported jarred tuna will do. The recipe also uses melted nutty Emmental cheese.