Tuna Salad, Hot Girl Style

Updated at: Thu, 17 Aug 2023 03:16:03 GMT

Step 1

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).

Step 2

2. Combine the finely chopped onion in a medium bowl with lemon zest, the juice from about ½ a lemon, and the capers, and 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).

Step 3

3. Add the tuna and, using a fork, mix it until well-combined. Add half of the dill and the mayo. Mix well, like you’re making a dressing (you’re making a dressing!). Add the celery, and 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).

Step 4

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.

Step 5

5. Cut 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.”

Step 6

6. Eat like lettuce cups, like a salad, or like open faced toast.

1 liked

0 disliked