Tuna salad
Instructions:
- Three 6-ounce cans tuna packed in olive oil, drained and chopped (see Note)
- 3 tablespoons finely diced celery
- 3 tablespoons minced House-Made Pickles
- 3 tablespoons sliced scallions
- 3 teaspoons chopped fresh flat-leaf parsley
- 3 teaspoons chopped fresh tarragon
- 3 teaspoons snipped fresh chives
- 6 tablespoons Rick’s Homemade Aioli
- Kosher salt and freshly ground black pepper
- In a large mixing bowl, combine the tuna, celery, pickles, scallions, parsley, tarragon, chives, and aioli. Season to taste with salt and pepper. Mix well.
- Cover and refrigerate until ready to use. The Tuna Salad will keep for up to 1 day. note I use imported Italian tuna packed in olive oil, but not everyone has access to this excellent canned product, nor do they want to spend the money for it.
- Use your favorite brand of domestic tuna, preferably packed in oil, if you can’t find an Italian brand. If you do find it and can afford it, you will discover as I have that the imported stuff is well worth the extra cost!