Saturday, October 2, 2010

Lemon Dill Tuna Salad

Sometimes I crave a good tuna salad sandwich. I like mine not too mayo-ey, with a bit of a crunch and tang to it. It's delicious on top of some greens, in a pita or as a regular sandwich. Here's how I usually do it.

Lemon Dill Tuna Salad
  • 2 x 5 oz cans of dolphin friendly, solid white albacore tuna in water, drained well
  • 1 celery stalk, small dice
  • 1 tbsp red onion, small dice
  • 1 1/2 tbsp good mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp fresh dill, chopped fine
  • 1/4 tsp freshly ground pepper
  • kosher salt
Put your tuna into a medium mixing bowl and break it up with a fork but keep it chunky. Add your celery and onion.
In a separate small bowl, add the mayo, lemon juice, dill and pepper. Whisk until it is smooth and creamy in texture. Add to the tuna bowl.

Fold everything together until well combined. Season to taste with salt if necessary.

Serve immediately or refrigerate.

*Reminder, this blog will be officially named Foodism Mom at the URL
as of October 7th, 2010.