Tuna salad is one of those childhood staples that many people either write off once they develop a more adult palate or eat in secret, slightly embarrassed by their craving for tinned tuna. Since I didn’t eat mayonnaise as a kid, tuna doesn’t fall into that category for me. Instead I learned to love it as a starving graduate student, making a very piquant version with mustard, fresh garlic, and green onions.
When I worked at Just Food co-op in Minnesota the store recipe file contained an even more elegant version. Tuscan Tuna salad, made with red onion, red bell pepper, and kalamata olives, with some olive oil and a little less mayonnaise. We could not stock it fast enough!
While I kept the name for this post, I deviated a bit in making this version. However, I think the new ingredients still qualify under the title of Italian, so I didn’t feel the need to change its moniker!
Kirsten’s Tuscan Tuna
2, 6 oz cans tuna, in water, drained
juice from 1/2 lemon (about 2 tablespoons)
1 1/2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons minced fresh fennel
2 stalks celery, chopped fine
1 teaspoon garlic, minced
2 scallions, sliced thin
3 tablespoons mayonnaise
2 tablespoons flat leaf parsley, minced
1/2 cup marinated artichoke hearts, chopped
2 tablespoons kalamata olives, chopped
Combine juice, olive oil and salt and whisk together well. Add parsley and mayonnaise and blend. Add tuna and remaining ingredients and mix well. Adjust for salt and pepper.