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  • Writer's pictureChloë's Kitchen

Tuna Salad

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

1/4 Cup mayo

3 tbsp Dijon mustard

1/2 Small shallot (or one large)

Zest of one lemon

Juice of 1/2 a lemon

Handful of parsley

Handful of dill

2 tbsp Capers

Drizzle of olive oil

Dash of hot 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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