This tuna salad is meant to be enjoyed with our summer’s bounty and in the fresh air. This is a lighter take on the traditional tuna salad. It is heavy on the fresh vegetables and light on the dressing. It’s perfect for picnics and quick lunches or a light dinner. Choose your favorite bread and pile high with the good stuff or skip the bread all together and serve with light vinaigrette and your favorite lettuce greens. Let’s get to it.
This makes two sandwiches
1 can of albacore tuna in water or oil, drained (if in oil reserve and use instead of olive oil)
2 tbsp mayo
1 tbsp fresh lemon juice
½ tbsp olive oil
1 small garlic clove, minced
1 tbsp red onion, minced
2 hard boiled eggs, quartered
¼ cup grape or cherry tomatoes, sliced in half
¼ cup black or kalamata olives, halved
¼ cup English cucumber, sliced
Parmesan cheese for serving
2 handfuls of your favorite salad mix or lettuce greens
Baguette or favorite bread
In a small bowl combine mayo, lemon juice, olive oil, garlic, red onion salt and pepper to taste. Lightly breakup the tuna, you want big pieces of tuna for your sandwich and add it to the dressing and coat the tuna with the dressing. You can adjust the dressing you make it creamier or lighten it by adding more lemon juice and olive oil to taste. Mix the fixings together, the tomatoes, olives, cucumber and lettuce, season with salt and pepper. Place mixture on your bread top with tuna mixture, eggs and sprinkle with parmesan cheese. Oh and yes that is butter on the other side of my baguette.
About Chef Mariea Cobb
I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.
Mariea Cobb – email@example.com
Crumb Scene Investigates: Tuna Salad Al Fresco