UA-116710977-1
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. |
Cheers!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. Categories
All
"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!"
—Thanks, Melody Archives
September 2020
|