Herbed Tuna Salad with Stone Ground Mustard and Dill Pickles

Herbed Tuna Salad with Stone Ground Mustard and Dill Pickles

When I prepare Tuna Salad, I want it to have a variety of textures, freshness, and a bit of spice. The key to achieving this is to start with the best canned tuna you can find. Use fresh herbs, pickles, and aromatic vegetables like celery and red onion. For added crunch and flavor, we love using dill pickles and a bit of the brine from the jar to balance out the mayonnaise. Choosing the right mustard is also essential. Stone-ground mustard adds a bit of spice and texture from the half-ground seeds, while a little bit of classic American Yellow Mustard can help to tame the heat. I like to add a small amount of dried garlic to round out the dish. Using fresh garlic would only work if made into a paste, as biting into a small piece of raw garlic can be overpowering. This is especially important for me since I am always talking to people and wouldn't want to offend them. This statement is not only true but also funny at the same time.

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  • 2 Cans of tuna drained 5 oz each. We used chunk lite in water, sustainably caught.
  • 2 Stalks of celery with leaves finely chopped
  • 2 Dill pickle spears fine diced
  • 4 Tablespoon pickle brine
  • 1 Small onion we selected a red onion
  • Zest of ½ lemon
  • 2 Tablespoon-stone ground mustard
  • 1 1/2 Tablespoon mustard (yellow or dijon)
  • ½ Cup mayonnaise
  • 1/4 Teaspoon garlic powder
  • ½ Teaspoon salt and pepper or to your taste

Preparation - 45 minutes Cook Time - 0 minutes Serving 2-6

  1. Open the cans of tuna and make sure to drain them well. You can discard the liquid or give it to your cats if you have any 😉. Place the tuna in a medium-sized mixing bowl.
  2. Next, add the chopped vegetables and herbs to the bowl and blend everything together well, being careful not to bruise the herbs or break up the tuna too much. It's better to keep the tuna in larger chunks to maintain the desired texture.
  3. Add the two mustards, mayonnaise, pickle brine, garlic powder, lemon zest, salt, and pepper to the bowl. Fold all the ingredients together then cover the bowl and place it in the refrigerator for half an hour to allow the flavors to combine and the garlic powder to hydrate.
  4. After the salad has rested, give it another gentle mix, and taste. Adjust the seasoning as necessary.
  5. You can serve this delicious tuna salad in many ways, such as in a sandwich, on lettuce wedges, stuffed into a hollowed-out tomato, over crackers, or just as is. Enjoy!