Grown-Up Tuna Salad Recipe
About 35 mins
2 1/2 cups
This lunchtime classic is often lackluster and flavorless, so we’ve given it an overhaul here. First, we started out with high-quality ingredients like premium canned tuna; then we added fennel and lemon zest for a nice riff.
What to buy: Premium tuna packed in olive oil is paramount. We like Ortiz Bonito del Norte.
12 ounces high-quality imported tuna packed in oil, drained
1/2 cup finely chopped fennel bulb 1/2 cup
1/4 cup finely chopped celery
1/4 cup finely chopped white onion
1/4 cup finely chopped fennel stems (no fronds, just green stems)
2 tablespoons finely chopped Italian parsley
2 small garlic cloves, minced (about 3/4 teaspoon)
2 dashes Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon finely grated lemon zest
1/2 teaspoon ground black pepper, plus more as needed
Combine all ingredients in a large bowl and mix well. Taste and season with salt and pepper as needed.
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