Tuna Salad Salad

Name: Tuna Salad Salad
Cuisine: American
Ingredients: ½ piece Red Onion (½ small red onion or 1 large shallot); 1 piece Lemon (1 lemon, zested and halved for juicing); 0 pieces Kosher Salt (Kosher salt, freshly ground black pepper); 1 piece Celery (1-2 celery stalks, finely chopped — up to 2); ¼ cup Dill (¼ cup fresh dill leaves, coarsely chopped, divided); 2 tbsp Mayonnaise (2–3 tablespoons mayonnaise, plus more for the toast, if you like — up to 3); 5 oz Tuna (1 5–7 oz. can or jar tuna packed in oil or spring water, drained — up to 7); ½ piece Iceberg Lettuce (1/2 head iceberg or romaine lettuce, leaves torn into large pieces + The tuna itself can be packed in oil or spring water, purchased in Italy or the Key Foods, come in a tin can or glass jar, I do not care. What I do care about: Does the salad itself have the proper amount of mayonnaise (“just enough”)? Is the tuna properly mashed into just the right texture (not too chunky, never mushy)? Is it bright with acidity and oniony with...onions? Have you included celery and perhaps, “too much” dill? I); 2 tbsp Capers (2 tablespoons capers, optional) — optional; 2 slices Rye Bread (2 slices rye bread, well toasted); 0 pieces Unsalted Butter (Softened butter, for the toast (unless you prefer mayo)) — optional

A classic, no-frills tuna salad served on a bed of crisp lettuce with optional capers, dill, and toasted rye bread.

American

Servings4

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Pescatarian
Halal

Ingredients

For 4 servings

Red Onion½ piece · ½ small red onion or 1 large shallot
Lemon1 piece · 1 lemon, zested and halved for juicing
Kosher Salt0 pieces · Kosher salt, freshly ground black pepper
Celery1 piece · 1-2 celery stalks, finely chopped — up to 2
Dill¼ cup · ¼ cup fresh dill leaves, coarsely chopped, divided
Mayonnaise2 tbsp · 2–3 tablespoons mayonnaise, plus more for the toast, if you like — up to 3
Tuna5 oz · 1 5–7 oz. can or jar tuna packed in oil or spring water, drained — up to 7
Iceberg Lettuce½ piece · 1/2 head iceberg or romaine lettuce, leaves torn into large pieces + The tuna itself can be packed in oil or spring water, purchased in Italy or the Key Foods, come in a tin can or glass jar, I do not care. What I do care about: Does the salad itself have the proper amount of mayonnaise (“just enough”)? Is the tuna properly mashed into just the right texture (not too chunky, never mushy)? Is it bright with acidity and oniony with...onions? Have you included celery and perhaps, “too much” dill? I
Capers2 tbsp · 2 tablespoons capers, optional · optional
Rye Bread2 slices · 2 slices rye bread, well toasted
Unsalted Butter0 pieces · Softened butter, for the toast (unless you prefer mayo) · optional

Make it mine in the app

Steps

1Finely 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).
2Combine 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 (this is doing two things: mellowing out the raw onion, and flavoring the lemon juice so that it can better dress the entire mixture).
3Add the celery, half of the dill and the mayo. Mix well, like you’re making a dressing (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 (the end texture can be smooth and pate-like, or chunky and dressed, and that is really personal preference).
4Scatter 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.
5Cut the toast into triangles (tastes better) and spread with a bit of softened butter or mayonnaise, or both if you’re truly “going for it.”
6Eat like lettuce cups, like a salad, or like open faced toast.