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.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"