Last week I had a craving for tuna salad, so I set out to make one that matched my craving. I was after a tuna salad with no mayo, lots of fresh and zesty flavors, big tender hunks of tuna rather than all mashed together. And, for satisfaction's sake, a bit of crunch. I found a recipe online with most of what I was looking for and then adapted it for the perfect tuna salad.
The Perfect Tuna Salad (adapted from Tuna Salad Sandwich Recipe by Elise on Simply Recipes)
- 2 cans (81 g each) of white tuna packed in olive oil
- 1 shallot finely chopped
- 3 celery stalks thinly sliced
- 1 Tablespoon capers
- Juice of half a lemon
- Pinch of dill
- 2 Tablespoons minced fresh parsley
- 1 teaspoon whole grain dijon mustard
- Sliced baguette
- Crema di Balsamico
- Salt & vinegar potato chips
Drain one can of tuna and flake into mixing bowl, then add the tuna and oil from the other can to the mix. Add the other ingredients and mix gently until just incorporated. Be careful not to over mix.
We served ours open-faced on buttered baguette and then drizzled with crema di balsamico. A side of salt & vinegar chips and a Coke kept the menu down to earth. ;) It was so delicious we made it again two days later! Try it. You will absolutely love it.