The Ultimate Tuna Salad Recipe!
I am a pescatarian (leaning more towards full vegetarian) and am seemingly always trying to find ways to make sure I fit in enough protein. On top of that, I love to cook. Perusing cookbooks is relaxing for me. I go to the library every couple of weeks and check out a few cookbooks to take home. If I find I’m really loving one in particular, I order it. Get that on my doorstep ASAP! The latest I checked out was Molly Baz’s Cook This Book. Her approach to cooking isn’t overly daunting and I like that her reciepes feel like the average-joe can handle most all of them.
At the start of the book, she uses diagrams to explain how the book is laid out. In one of those examples, she uses a recipe for tuna salad. I decided to give it a go, and oh my heavens, it’s delicious. I made a few tweaks based on my own preferences. Go grab her book from your local library (or better yet, this is one that’s worth buying!!) for the original recipe. Below is the version I’ve been using for myself!
INGREDIENTS
- 1/4 c. fresh dill
- 1/3 c. mayo
- 1 shallot, finely chopped
- 1 celery stalk, roughly chopped
- 1 lemon
- 7 gherkin or cornichon pickles, finely chopped
- 3-4 tsp Dijon Mustard
- 2 tbl dill pickle or cornichon brine
- 1 1/2 tbl hot sauce (I use Frank’s or my FAVORITE The Pepper Plant Original California Style Hot Sauce)
- 2 cans of tuna (oil-packed)
- Salt and Pepper to-taste
DIRECTIONS
Combine the dill, mayo, lemon, mustard, pickle brine and hot sauce and mix together. Then add the shallot, celery, pickles, and tuna. Add as much salt and pepper as your heart desires! I keep this in the fridge for up to 4 days. Note: Trader Joe’s has a really great wild caught oil-packed tuna for a good price point.
Let me know if you love it as much as I do!
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