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Tuna Salad

Source of Recipe


From Cook's illustrated June 2001






List of Ingredients



• 2 (6oz) cans solid white tuna in water
  
• 2 Tbsp juice from 1 lemon
  
• 1/2 tsp salt
  
• 1/4 tsp ground black pepper
  
• 1 small rib of celery (minced) - about 1/4 cup
  
• 2 Tbsp minced red onion
  
• 2 Tbsp minced sweet pickles
  
• 1/2 small garlic clove minced or pressed (about 1/8 tsp)
  
• 2 Tbsp minced fresh parsley leaves
  
• 1/2 cup mayonnaise
  
• 1/4 tsp Dijon Mustard
  






Instructions



1. Drain the tuna via a colander and shred the tuna with your fingers until no clumps remain and the texture is fine and even. THIS IS AN IMPORTANT STEP!!!
   
   
2. Transfer the tuna to a medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic and parsley until evenly blended.
   
   
3. Flold in the mayonnaise and mustard until tuna is evenly moistened.
   
   
4. Serve now - or chill a bit in fridge.
   
   






Final Comments


Can be covered and refrigerated up to 3 days.
We like to use Fresh Roman Meal bread to serve on.
In the Aug 98 Cooks Magazine they ranked STARKIST SOLID WHITE TUNA IN WATER as the BEST tasting of all tunas!