Fine Tuna

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I. Love. Tuna salad. I always have. A tuna sandwich on toasted, multigrain bread with a pickle on the side is one of life's greatest pleasures, especially if they stick those flag toothpicks in it. I like barely any mayo since it makes me nauseous. I recently saw a Broadway show called "Oh, Hello" with LMT and my daughters. It was hilarious, weird as shit, and had a central theme of the main characters doing a radio show by the name of "Too Much Tuna". At one insane point, there was a dream sequence featuring a giant tuna sandwich. It was nuts. I loved it.

This JESScipe for tuna salad is fantastic. It's classic tuna made so much more interesting, using a variety of fresh flavors and spices. I based this idea off of the salad dressing, and how to use that a couple different ways. For me, there is no better summer lunch than a crisp, bright salad topped with a scoop of tuna. This is definitely not your basic tuna or green salad, so it's nice to serve for company. Everyone likes an elevated classic.  There's familiarity yet a new spin on something they already love. Let's go, shall we?

This is two jesscipes since it is the dressing and the tuna. First, the tuna salad.

Ingredients for tuna salad

  • Eight pouches of white albacore tuna
  • 3 TBSP mayo- Of course you can add more of you like it wetter
  • 3 TBSP fresh lemon juice
  •  1 tsp turmeric. (This gives the tuna a fantastic yellow color, and a middle eastern undertone. It's a great change from the expected).
  •  Half a tsp kosher salt
  • A quarter tsp of fine ground black pepper
  • A quarter tsp of paprika.
  • A TBSP and a quarter of grainy country Dijon mustard.
  • Finely chopped fresh parsley and/or dill.

 

Directions for tuna salad

  • I like both fresh herbs. Empty the tuna pouches in a bowl, break up with a large fork.
  • Mix in mayo, mustard, lemon juice. Mash until well combined but don't over mix.  Add all the spices and mash to mix a bit more. Again, don't kill it.
  • Taste and adjust your seasonings as needed. Before serving, add generous amounts of the fresh herbs. Give a gentle, final mix.
  • Set aside for the salad. Obv the tuna is great in a sand which or with crackers, or just plain. It will last three days in the fridge. If you're a tuna melt person, do it.

 

Ingredients for Vinaigrette 

The dressing is a classic lemon vinaigrette.

  • Half a cup each olive oil and fresh lemon juice. The juice must be fresh.
  • A tsp kosher salt, half a tsp fresh ground pepper
  • A tsp Dijon mustard (creamy or grainy will work)
  • Two cloves minced fresh garlic (optional).

 

Directions for vinaigrette

Whisk all very well to combine, or blend in a blender. I made a composed salad here, which is a salad that displays its components, as opposed to initially mixing it all together. Use any greens, such as arugula, baby spinach, mesclun , or butter lettuce. I'd say four cups of any combination. Lightly dress the greens and platter them.

Again, my favorite is a white platter always. It highlights the freshness. Choose five different kinds of colorful veggies, and dice. Or buy pre diced like I did😜. Who wants to stand there chopping for so long? The dicing really does present beautifully though, so it's worth it. Pile each vegetable on its own atop the greens, using the colors as a pattern. For example, don't put red peppers and tomatoes next to each other. Spreadout your colors. Leave a space in the middle for neat scoops of tuna. After you've assembled , drizzle more dressing on top and sprinkle some extra fresh herbs. Feel free to sprinkle toasted slivered almonds on top as well.  That's all, Folks! Pretty, fresh, visually appealing, the only requirements for a light meal, in addition to tasting delicious. This is so healthy, your body and metabolism will thank you. Even an old standby has room for fine tuna-ING. Eat well, feel well, live well.

Enjoy, LB