Salad Wednesday-Chopped Tuna Salad

August 9, 2011

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It took me a long time to appreciate tuna salad.  I have mentioned before my disdain for mayo so eating tuna salad was not something I craved or ate much. For me, it was always a lot of lemon, some chopped red onion, a bit of olive oil, and fresh, ground pepper.  I was perfectly happy with it.

One of my college friends was from Laguna Beach.  One weekend, I went down to spend the weekend at her parents beach front property.  For lunch, she suggested tuna.  I got a little nervous.  Tuna equates to mayo.  I wanted to be a gracious guest, but come on – tuna?  Then she started chopping cornichons, kalamata olives, and red onion.  She added some olive oil and a whole lemon.  I was relieved.

I loved the idea of adding all of my favorites; olives, pickles, onion, and added a few of my own; celery, capers, and my favorite classic Dijon vinaigrette. Not only is this salad dressing great on a simple salad  with boston lettuce and some chopped egg whites, but it’s perfect with tuna and great on a grain salad. I have been eating my tuna this way since 1980.  My kids treat it like a dip.  A side of chips to scoop up the yummy chunks of tuna and a glass of whatever fresh fruit soda we have on hand and they are satisfied for hours.

Classic Dijon Vinaigrette and Tuna Salad

yield: 3/4 cup

ingredients:
3 Tbsp. champagne vinegar
1 clove garlic, pureed through the garlic press
1/2 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
1/2 cup good olive oil
6 cornichons
2-5 oz. cans tuna
10 kalamata olives, chopped
2 Tbsp. red onion, diced small
1 stalk of celery, diced small
1 Tbsp. capers
fresh ground pepper

instructions:
• chop tuna in a wooden bowl.
• add chopped cornichons, olives, celery, red onion, and capers.
• in a glass jar, combine the vinegar, dijon mustard, garlic, salt, and pepper.  mix well.  slowly add the olive oil and whisk.
• mix in a couple tablespoons of salad dressing.
• store dressing in fridge for up to 4 days.

More Tuna Goodness:
Pan Bagnat - L.A. Times
Italian Tuna and White Bean Salad - Arctic Garden Studio
Farro, Fennel, & Tuna Salad - Blue Jean Gourmet
Tuna, cucumber, Peas & Mustard Salad – Lucillian Delights

{ 4 comments… read them below or add one }

1 Kim August 10, 2011 at 5:41 am

This salad is perfect. Even if I have no problem with mayo, I hate it when combined with tuna… This version looks really good and these ingredients are really my favorites!

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2 Susan August 10, 2011 at 7:05 am

Kim – I love my tuna with a bit of crunch, that is why this works so well for me. I would love to hear what you come up with!

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3 Heather @ Get Healthy with Heather August 10, 2011 at 10:33 am

Looks like a tasty and more sophisticated tuna salad. Beautiful!

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4 Averie @ Love Veggies and Yoga August 10, 2011 at 11:54 am

your photography is so wonderful! you’d really enjoy Food & Light per your comment to me :)

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