Classic Tuna Salad
Recently, I served on the Hospitality Committee for the Culinary Historians of Southern California presentation by Barbara Fairchild, longtime Editor of Bon Appetit. We made the Classic Tuna Salad from Bon Appetit to offer during the tasting. I’ve made a lot of tuna salads in my day, but this tuna salad had a flavor punch that was so yummy, I kept wanting more. Serve it on lettuce leaves, on slices of French bread or in a sandwich between 2 slices of good quality bread.
Servings: 4
Calories: 123kcal
Ingredients
- 2 large celery stalks finely chopped
- 1/4 small red onion finely chopped
- 1 5- ounce can tuna water-packed and drained
- 1/4 cup mayonnaise
- 2 Tablespoons capers drained and finely chopped
- 2 Tablespoons parsley coarsely chopped
- 1 teaspoon Dijon-style mustard
- 1 Tablespoon fresh lemon juice
- 3 grindings pepper to taste
Instructions
- Using a fork, mix celery, onion, tuna, mayonnaise, capers, parsley, mustard, lemon juice and pepper in a medium bowl, breaking up any large pieces of tuna, until well combined.
- Serve atop lettuce leaves, French bread slices or between 2 slices of bread for a delicious sandwich.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Calories: 123kcal