Refined Tuna Salad
An elegant twist on tuna salad featuring Albacore tuna, fresh herbs, capers and shallot. Perfect for brunch and lunchtime entertaining, but simple enough for everyday eating.
For the Dressing:
¾ c mayonnaise
2 tbsp Dijon
Kosher Salt and Black Pepper
For the Tuna Salad:
Four 5 oz cans albacore tuna, drained
Shallot, minced
Tbsp Flat Leafed Italian Parsley, minced
2 tsp Dill, minced
1 tbsp Capers, rinsed and drained
In a large bowl whisk together dressing ingredients, ½ tsp salt and ½ tsp pepper. Fold in the remaining tuna salad ingredients until evenly incorporated.
American Tuna Melts:
Rustic French loaf, cut into ¾”- 1” slices (6-8 pieces)
1 tbsp Olive Oil, for drizzling
2 tbsp Mayo
Tuna Salad
6-8 Campari Tomatoes, sliced 1/4 “ thick
Red Onion, halved and thinly sliced
1 c Cheddar Cheese, freshly grated
Preheat oven to 400°
Prepare dressing and tuna salad as directed above. Place sliced bread onto baking sheet and drizzle with olive oil. Bake for 8 to 10 minutes until golden and toasted. Remove from oven and turn on broiler on high. Spread each toast with a thin layer of mayonnaise. Top with a generous dollop of tuna salad, three slices of Campari tomatoes, 4-5 red onion slices and a large pinch of cheddar cheese. Lightly press down on sandwich to ensure cheese does not fall off. Place under broiler and watch closely 2-5 minutes, just until cheese is melted and bubbling.
Olive Bruschetta Tuna Melts:
Rustic French loaf, cut into ¾”- 1” slices (6-8 pieces)
1 tbsp Olive Oil, for drizzling
2 tbsp Mayo
Tuna Salad
Olive Bruschetta, 8 oz jar
1 c Gruyere Cheese, freshly grated
Preheat oven to 400°
Prepare dressing and tuna salad as directed above. Place sliced bread onto baking sheet and drizzle with olive oil. Bake for 8 to 10 minutes until golden and toasted. Remove from oven and turn on broiler on high. Spread each toast with a thin layer of mayonnaise. Top with a generous dollop of tuna salad, a large spoonful of olive bruschetta and a large pinch of Gruyere cheese. Lightly press down on sandwich to ensure cheese does not fall off. Place under broiler and watch closely 2-5 minutes, just until cheese is melted and bubbling.
Spinach & Tuna Salad:
Dressing:
2 tbsp Red Wine Vinegar
1 tsp Dijon Mustard
¼ c Olive Oil
Kosher Salt and Black Pepper
Salad:
½ lb Baby Spinach, washed and dried
Radishes, one bunch, thinly sliced
4-5 Campari Tomatoes, sliced ¼” thick
½ Red Onion, thinly sliced
Tuna Salad
2 Hard Boiled Eggs, peeled and chopped
Prepare dressing and tuna salad as directed above. In a large bowl, whisk together vinegar and Dijon. Slowly drizzle in olive oil until completely emulsified. Season the dressing with a pinch of kosher salt and a crack of black pepper. See video for tips on salad presentation, or place baby spinach, radishes, tomatoes and red onion in bowl with dressing and lightly toss. Transfer to serving vessel, spoon tuna salad over spinach and sprinkle atop hard boiled eggs.
Pairs well with:
