This is Travis Grillo of Grillo's Pickles at a pop-up store in Inman Square. Grillo is a phenom, in business for four years, making his grandfather's pickles with his cousin, Eric. They first sold pickle spears while wearing a pickle suit, from a pushcart on Boston Common.
Here is the official Grillo's Pickles tuna salad, made with the brine, spears, garlic, and dill in the jars.
Tuna salad with pickles
1 can (6-to-7-ounces) tuna in water, drained
2 tablespoons pickle brine
3 pickles spears, coarsely chopped
1 teaspoon garlic from the brine, finely chopped
1 teaspoon dill from the brine, finely chopped
1 tablespoon breadcrumbs
1/2 red bell pepper, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
2 scallions, thinly sliced
2 tablespoons mayonnaise
Salt and black pepper, to taste
1. In a bowl, mix the tuna, pickle brine, pickles, garlic, and dill. Let sit for 10 minutes.
2. Add breadcrumbs to soak up any extra moisture. Stir in bell pepper, celery, scallions, mayonnaise, salt, and black pepper. Adapted from Grillo's Pickles
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.