Tuna Salad with Lemon and Capers
Similar to my Chicken Salad recipe, this is generally something that gets thrown together on a whim, with things that I already have on hand, then quickly eaten either spread on crackers or as a sandwich. And, I can always feel good about myself afterward because this is, in fact, a salad.
Recipe Notes:
*The recipe calls for three, 5oz cans of tuna, which I find is enough salad for 4 hefty sandwiches, but you can divide everything by 3 if you want a "by the can" recipe. And I will take this moment to once again argue for the use of a scale when following recipes. Dividing cups, teaspoons, and tablespoons is a pain, but dividing grams is a breeze.
*This is a recipe where substitutions are encouraged! Don't have a lemon? use vinegar or pickle brine. No parsley or dill? use what you have; basil, scallions, tarragon, chervil, celery leaves, cilantro, or chives. No dijon? use whatever mustard you have. You get the idea.
Tuna Salad w/Lemon And Capers
- 3x5oz cans Tuna
- 6g (1T) Dijon Mustard
- 6g (2ea) Garlic Cloves, minced
- 100g (.5c) Mayo
- 80g (.5c) Onion, minced
- 75g (.5c) Celery, sliced thin
- 6g (2T) Parsley, chopped
- 15g (1T) Capers, minced
- 8 dashes Tabasco
- 28g (1ea) Lemon, juice
- 28g (2T) Dill Relish
- 3g (2t) Fresh Dill (1t if using dry dill)
- 3g (1t) Black pepper
- 2g (.5t) Salt
- Combine all and mix well.
- Taste and adjust seasoning.