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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 (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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