Me? Nothing complicated: tried a tuna/onion spread (which I actually use as a dip sauce for breadsticks); however, I made the mistake to slightly caramelize the veggies before putting them in the blender, and the whole thing came out sweeter than I wanted.
Going to let it sit for a day or two in the fridge anyway: the recipe called for oregano, I used dried, so it will take some time for the time to show, also I always find the taste of anything with enough onions in it changes and settles.
Think next time I’m going to experiment with raw, or slightly micronuked vegetables, it should pack more punch that way.
If anyone’s interested, here’s the ingredients: Onions, finely chopped, and tuna (I used canned), 3:1 weight ratio. Celery, garlic, oregano, vinegar, dried chili (very little, you don’t want it hot), oil (used olive but sunflower should work as well) and salt to your liking.