Lately, a few friends have been asking me for my tuna salad recipe, the one we used to make at Alchemy Market and Wine Bar and Wren Café. I don't blame them, it is different and delicious. It is also really simple. I think it's absolutely a summer picnic staple. I am happy to share this recipe because I know you will love it so much! Serve as a salad on lightly dressed greens with arugula and avocado or as a sandwich. It's great on country style bread or, (Alchemy style) on a croissant with alfalfa sprouts and avocado. You can also eat it like I do, on buttered crostini right out of the mixing bowl. YUM.
Dilled Tuna Salad
1 5 oz can albacore tuna, drained
2 T red onion, cut in 1/4" dice
2 T celery, cut in 1/4" dice
1 T dill, chopped finely
pinch of salt & a few grinds of pepper
1 T capers
1/4 c Best Foods mayonnaise
Mix the tuna with the onion, celery, dill, capers, salt and pepper and mayo. Chill for an hour or so. Serves 2.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016