Tuna Salad
Graphic by Angelie Zaslavsky
A perfect tuna melt is served on toasted Jewish rye with melted Cheddar, some fresh greens, and our Pickled Mustard.
Makes 2 cups [265 g]
One 5 ounces [142 g] can water-packed albacore tuna, drained
5 tablespoons [75 g] mayonnaise
1 tablespoon whole-grain Dijon or brown deli mustard
2 tablespoons finely chopped red onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped fresh dill
1 teaspoon fresh lemon juice, plus ¼ tsp grated lemon zest, and lemon wedges for serving
¾ teaspoon Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper
In a medium bowl, fold together the tuna, mayonnaise, mustard, onion, celery, dill, lemon juice, and zest. Season with salt and pepper and serve with lemon wedges.
Note: The tuna salad will keep in an airtight container in the refrigerator for up to three days.
Reprinted from “Eat Something” by Evan Bloom with permission by Chronicle Books, 2020.
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