Tuna Salad

  • 2 tablespoons vinegar
  • 1 tablespoon minced shallot, red onion, or garlic
  • Salt and pepper to taste
  • 6 tablespoons oil
  • 1 to 2 teaspoons mustard, depending on taste

Combine the vinegar, garlic, and mustard. Give it a stir with a whisk or fork to soften the garlic then drizzle the oil in while whisking. Alternatively, place all ingredients in a lidded canning jar and shake vigorously. In larger quantities, you may use a blender. When the ratio of oil to vinegar is correct, season with salt and pepper.

  • 10 ounces tuna in water, drained
  • 1/3 English cucumber, chopped
  • 4 small radishes, chopped
  • ¼ red onion, finely chopped
  • ½ cup cup pitted olives, halved
  • ⅓ bunch of parsley, stems removed, minced
  • 5 fresh mint leaves, stems removed, chiffonade ‐ optional
  • Chopped romaine for serving

Make Dijon vinaigrette and set aside. To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, olives, chopped fresh parsley and mint leaves. Mix gently with a spoon. Dress the tuna salad with the mustard vinaigrette. When ready to serve, toss the salad gently to refresh. Transfer to a serving bowl covered in a bed of baby greens.