Tuna Salad
- Chloë's Kitchen
- Mar 21, 2022
- 1 min read
Updated: Mar 1, 2024
I love Tuna. I think it gets a bad reputation but I think it's so delicious and perfect to keep in the fridge to eat with crudites or to throw on top of a salad or sandwich for quick lunches. And with this recipe, I tried to pack as much flavor as possible in to make it super tangy and delicious as some Tuna can be a little bland.
I grew up being a pescatarian so Tuna was part of my diet on the reg. And as long as you make sure to pick high quality, wild-caught tuna, you should be ok to consume it regularly.
I like to use the Tonnino or Ortiz Tuna. But Wild Planet and Genova also have delicious, tuna I would highly recommend.
Here is my recipe, a great weekly staple to keep in your fridge.
You will need:
2 Jars of good quality tuna (I like tonnino)
1/4 Cup organic mayo (I like primal kitchen avocado oil mayo)
3 tbsp Dijon mustard
1/2 large shallot (or one small)
2 cloves garlic
Zest of one lemon
Juice of 1/2 a lemon
Handful of parsley
Handful of dill
2 tbsp Capers
1/4 cup pickles or cornichons
Drizzle of olive oil
Dash of hot sauce (I like Tabasco with this)
Dash of Worcestershire sauce
Crackers, cucumber, carrot or celery sticks for dipping. I like Ella's Flats seedy crackers.
Pop it all in a blender together and pulse until combined. Place in the fridge in an airtight container until ready to serve on a salad or as a dip.
Can be kept in the fridge for up to 5 days.
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