Food Everything+ Add
← All recipes

Tuna Salad Salad

by Alison Roman
lunch
Source: https://www.alisoneroman.com/recipes/tuna-salad-salad?rq=Tuna

Ingredients

produce
  • 1/2red onion
  • 1/2 headlettuce(leaves torn into large pieces)
  • 1lemon(zested and halved for juicing)
  • 1-2celery stalks(finely chopped)
  • 1/4 cupdill leaves(coarsely chopped, divided)
protein
  • 1 5-7 oz can or jartuna(packed in oil or spring water, drained)
dairy
  • butter(softened)
grain
  • 2 slicesrye bread(well toasted)
pantry staple
  • 2-3 tbspmayonnaise
  • Kosher salt(freshly ground)
  • 2 tbspcapers(optional)

Instructions

  1. Finely chop half the onion (or shallot), thinly slice the remaining and set aside (you can also finely chop the whole thing if eating onions 'two ways' does not interest you the way it interests me).
  2. Combine the finely chopped onion in a medium bowl with lemon zest and the juice from about ½ a lemon, season with salt and pepper. Let sit 5 minutes or so, to kind of lightly pickle and macerate.
  3. Add the celery, half of the dill and the mayo. Mix well, like you’re making a dressing. Add the tuna to that and using a fork, mix until it resembles the tuna salad you want to see in the world.
  4. Scatter the lettuce and remaining sliced onion onto a large plate, squeeze the other half of the lemon over and season with salt and pepper. Spoon the tuna salad in and on the lettuce, like you’re creating a little edible arrangement. Scatter with capers, if using, and remaining dill.
  5. Cut the toast into triangles and spread with a bit of softened butter or mayonnaise, or both if you’re truly 'going for it.'
  6. Eat like lettuce cups, like a salad, or like open faced toast.