I see nothing in the world wrong with the idea of eating a tuna salad made with good quality canned tuna. The classic French salade Nicoise is usually made with canned tuna in France. After much trial and error, I find that by leaving out a lot of the stuff that’s usually found in tuna salad (hard-boiled eggs, for instance), you get a better-tasting dish.
- 1 rib celery, leafy section cut off, coarsely chopped
- 4 Tbs. mayonnaise
- 1 tsp. yellow mustard
- 1 Tbs. buttermilk (substitute with more mayo if necessary)
- 1 tsp. celery seed
- 1/4 tsp. dried tarragon
- 1 tsp. very tiny capers
- 1/4 tsp. Tabasco jalapeno pepper sauce
- 1 can solid tuna packed in oil
- Salt and black pepper to taste
1. Combine all the ingredients except the tuna, salt and pepper in a bowl.
2. Drain the tuna, and add it to the sauce ingredients. With a fork, stir it in without breaking it any more than necessary. Add salt and pepper to taste.
This is better if it’s made an hour before you eat it, and stored covered in the refrigerator.
Serves two to four.