Chopped Tuna Salad

by Susan Salzman
Print Email

salad.tuna_.chips_.jpgIt took me a long time to appreciate tuna salad.  I have mentioned before my disdain for mayo so eating tuna salad was not something I craved or ate much. For me, it was always a lot of lemon, some chopped red onion, a bit of olive oil, and fresh, ground pepper. I was perfectly happy with it.

One of my college friends was from Laguna Beach. One weekend, I went down to spend the weekend at her parents beach front property. For lunch, she suggested tuna. I got a little nervous. Tuna equates to mayo. I wanted to be a gracious guest, but come on – tuna? Then she started chopping cornichons, kalamata olives, and red onion. She added some olive oil and a whole lemon. I was relieved.

I loved the idea of adding all of my favorites; olives, pickles, onion, and added a few of my own; celery, capers, and my favorite classic Dijon vinaigrette. Not only is this salad dressing great on a simple salad with boston lettuce and some chopped egg whites, but it’s perfect with tuna and great on a grain salad.

I have been eating my tuna this way since 1980. My kids treat it like a dip. A side of chips to scoop up the yummy chunks of tuna and a glass of whatever fresh fruit soda we have on hand and they are satisfied for hours.

 

Classic Dijon Vinaigrette and Tuna Salad
Yield: 3/4 cup

Ingredients:
3 tablespoons champagne vinegar
1 clove garlic, pureed through the garlic press
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/2 cup good olive oil
6 cornichons
10 kalamata olives, chopped
2 tablespooons red onion, diced small
1 stalk of celery, diced small
1 tablespoon capers

Instructions:
Chop tuna in a wooden bowl. Add chopped cornichons, olives, celery, red onion, and capers. In a glass jar, combine the vinegar, dijon mustard, garlic, salt, and pepper. Mix well. Slowly add the olive oil and whisk. Mix into tuna mixture a couple tablespoons of salad dressing.

Dressing can be stored in fridge for up to 4 days.

 

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.     

 

You have no rights to post comments

 

restaurant news

Seattle's Best: Salumi Artisan Cured Meats
Washington
by Amy Sherman

meatballsandwichsalumiHave you been to Seattle? If you have, perhaps you've experienced what I have--that everyone there is awfully nice. I don't mean to generalize but from all of my visits over the years including a...

Read more...
Gauthier
London - British Isles
by Tracy Tynan

london6.jpgIn our effort to downsize but continue to have fun, we scrambled together all our frequent flyer miles and managed to put together two return flights to London and Italy. Then, by making a small...

Read more...
Hotel Crandon Restaurant
Mid-West
by Scott R. Kline

hotelcrandon_7515.jpgThe Hotel Crandon Restaurant in Crandon, Wisconsin came highly recommended from the ladies at the local visitor’s bureau. Seems the husband of one of them liked their Hotel Heart Attack burger...

Read more...
Nathan's
New York
by Diane Sokolow

NathansHotDog.jpg My dad was a two job guy.  We lived in a representative, working class neighborhood in Brooklyn, which was to me, the paradise of the world.  Representative I learned years later meant not just...

Read more...