I’m usually pretty plain Jane when it comes to tuna salad, a little mayo or cream cheese -or both if I’m really pushing the envelope. Dill weed1, salt, pepper, and some celery finish it off. Everything’s nice, everything’s beautiful, everyone wins.
Then, one afternoon I was poking around my friend Linda’s site and I came across this video:
Well I was intrigued, but there was a problem with the video. It used salmon, I know it’s premium from a pouch, but I cannot do canned salmon. Nope, I’ve tried, I think it’s heinous. Fresh salmon? I love it, could eat it all day. I love it as sushi, but canned makes me eye twitch at the thought.
I thought about it a little more and realized there was no reason not to try tuna.
Instead of the usual suspects the dressing is plain yogurt and red wine vinegar. Just whisk it together the amount you need in a 3:2 ratio and then add tuna, seeded & peeled cucumber slices, red bell pepper, and celery. I skipped the radish in the video as we never seem to have any around here, but it would add a nice peppery bite.
I had it on a sandwich, as that’s how I roll.
It’s cool and summery, perfect for our heat indexes.
How do you fix your tuna salad?
1She said dill weed.