Equipment
Ingredients
- 2 eggs (hard-boiled; peeled and finely diced)
- 4 ounces celery (from 2 small ribs; finely diced)
- 2 ounces red onion (finely diced; about ¼ red onion)
- ⅓ cup parsley (loosely packed, minced)
- ⅓ cup golden raisins
- 4 cornichons (or 1 small pickle, finely diced)
- 2 5-ounce cans albacore tuna (or chunk light tuna, drained)
- ½ cup mayonnaise
- 2 tablespoons distilled white vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- Pinch sumac (optional)
- Salt and pepper
For serving:
- Toasted bread, baby greens, and tomato slices
Instructions
Make the eggs:
- Bring a pot of water to a low boil over medium-high heat. Carefully add the eggs. Cook for 14 minutes. Transfer the eggs to an ice bath. Use a small metal spoon to crack the shell all over before peeling it off. Finely dice the eggs and set aside.
Prepare the salad:
- Combine the diced eggs with the celery, red onion, parsley, and golden raisins in a large bowl. Add the drained tuna and flake it into pieces with a fork. Season with salt and pepper.
Make the dressing:
- Combine the mayonnaise, vinegar, Dijon, and honey in a bowl and whisk until smooth. Taste and adjust the seasonings to your preference.
Finish the tuna salad:
- Pour the dressing over the salad and stir gently to combine, breaking up the bigger pieces of tuna until the salad reaches your desired consistency. Add salt, pepper, and a pinch of sumac to taste.
- Transfer the tuna salad to the refrigerator for at least 30 minutes.
To serve:
- Serve the tuna salad on thick slices of toasted bread with tomatoes and baby greens. If you like, finish each toast with more black pepper and sumac. Enjoy!
Nutrition
Calories: 283kcal | Carbohydrates: 15g | Protein: 4g | Fat: 23g | Sodium: 265mg | Fiber: 1g | Sugar: 11g | Vitamin C: 9mg
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