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    Home » Recipe

    Published: Mar 21, 2022 · Modified: Jun 7, 2023 by maxcozzi · This post may contain affiliate links · Leave a Comment

    Tuna Salad

    tuna salad
    Photo by Max Cozzi
    Prep time: 20 mins
    Serves 4-6

    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.


    Tuna Salad


    Ingredients

    Dressing

    • 1 large egg yolk, (preferably the highest quality available)
    • ½ cup grapeseed oil
    • Half of a lemon, (Juiced)
    • 1 clove garlic, (minced)
    • 1 tablespoon capers
    • 2 tablespoon dijon mustard
    • 1 teaspoon sherry vinegar, (or any other vinegar)
    • 1 teaspoon celery seeds
    • 1 teaspoon sugar
    • 1 teaspoon salt

    tuna salad

    • 12 oz canned tuna, (preferably no salt added, crumbled)
    • 1 green onion, (minced)
    • 1 stalk celery, (minced)
    • ¾ cup celery leaves, (minced)
    • ¼ cup red onion, (minced)
    • ¼ cup fresh parsley, (minced)
    • ¼ cup fresh dill, (minced)
    • ¼ cup pickles, (preferably cornichons or kosher dill, minced)

    Instructions

    • 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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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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