Prep time: 20 mins
As a kid who hated tuna salad, it is now a go-to meal for me, and this version is pretty loaded with goodies.
I find the celery flavor is essential for a good tuna salad so definitely don’t skimp on the celery leaves and seeds, that’s where most of the flavor is. The addition of some chopped pickles gives this recipe a bit of tartar sauce taste, which obviously goes well with the seafood.
I usually make my own mayo, and the dressing below is a bit of spiced up blend with capers and garlic. Feel free to add the extra elements to pre-made mayo though.
Personally, I think globbing this tuna on top of some white bread is the best way to enjoy it, but feel free to top some greens with it or stir it into a refreshing pasta salad.
- 1 large egg yolk, (preferably the highest quality available)
- 1/2 cup grapeseed oil
- Half of a lemon, (Juiced)
- 1 clove garlic, (minced)
- 1 tbsp capers
- 2 tbsp dijon mustard
- 1 tsp sherry vinegar, (or any other vinegar)
- 1 tsp celery seeds
- 1 tsp sugar
- 1 tsp salt
- 12 oz canned tuna, (preferably no salt added, crumbled)
- 1 green onion, (minced)
- 1 stalk celery, (minced)
- 3/4 cup celery leaves, (minced)
- 1/4 cup red onion, (minced)
- 1/4 cup fresh parsley, (minced)
- 1/4 cup fresh dill, (minced)
- 1/4 cup pickles, (preferably cornichons or kosher dill, minced)
- For the dressing, whisk together the egg yolk, garlic, capers, dijon, and celery seed in a large bowl.
- Then, starting slowly, begin to drip in the grapeseed oil while whisking with your other hand. The mixture should begin to emulsify together into a loose mayo. After the oil, slowly whisk in the lemon, sherry vinegar, salt, and sugar.
- In the same bowl, add the rest of the ingredients and toss well until combined. Serve on bread or some salad greens.
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