Herby Tuna Salad
Apparently, I am on a tuna kick. I do love a good tuna salad, but this one, in particular, is a favorite. I love the dressing; bet it would be good on all sorts of other salads. I also love good tuna; once you have GOOD tuna, it's hard to remember why we used to reach for the water-packed options. AND I really really do not like mayonnaise, so know that going into this option. None of that stuff here! Instead, you'll find a tangy and filling salad that makes a fabulous dinner option, and can also shine as a packed lunch filling. The boys loved this one, as did the big people. This salad + hummus + pita chips = a great meal... especially when the boys help put it all together.
Mediterranean Tuna Salad with a Zesty Dijon Mustard Vinaigrette
Yield: Serves 6 or so, as a sandwich filling or as a salad
For the Dressing:
1 T good quality Dijon mustard
Zest of 1 lime
1 ½ juice of limes
½ tsp sumac
Pinch of salt and pepper
1 tsp Aleppo pepper flakes
½ tsp crushed red pepper flakes, optional
For the Tuna Salad:
5 cans tuna, packed in olive oil (lightly drain 2 cans, keep the oil of the other 3)
3/4 cup chopped celery stalks and leaves
1 medium English cucumber, chopped (peeled if you want)
2 tomatoes, chopped
½ medium-sized red onion, finely chopped (soaked in cool water about 5 minutes to reduce the onion-y bite)
3 T capers
3 cups chopped herbs (your favorite: parsley, basil, cilantro, mint... as you like it and use what you have on hand; generally, I include the stems of cilantro, chopping them a bit more fine than I would the leaves, and the others herbs I include only leaves)
Homemade Pita chips or pita pockets for serving
To make the dressing, in a large bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add sumac, salt and pepper, Aleppo and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
To make the tuna salad, to the dressing in the large bowl, add chopped veggies, tuna (3 with the oil, 2 lightly drained), capers, chopped herbs and mix gently. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
Serve with hummus, pita chips, or as a sandwich filling.