Lemon Tuna Salad Food

LEMON TUNA SALAD

Steps:

• For the mayo, place egg yolks in a mixing bowl with the lemon zest and juice, and Dijon mustard
• While whisking, slowly stream in the grapeseed oil until emulsified
• In another bowl, flake tuna and combine with celery, shallots, lemon juice, 1/3 cup of the lemon mayo and black pepper
• (Store remaining lemon mayo in the fridge or use for Chicken or Fish with Lemon-Parm Crust
• ) Fill baguette with lettuce and tuna salad, radishes and cornichons

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

LEMON PEPPER TUNA SALAD

Steps:

• Drain oil/water out of tuna.
• Stir mayonnaise into tuna.
• Finely chop and add pickles.
• Stir in garlic, pesto, lemon juice, and onion powder.
• Sprinkle salt and pepper over tuna and stir.
• Serve on bread, toast, crackers or as is.

LENTIL, LEMON, AND TUNA SALAD

Steps:

• Whisk together the mustard and tapenade in a small bowl.
• Add the vinegar and olive oil and whisk until the vinaigrette is well blended.
• Pour the dressing over the lentils and stir to blend.
• If you want to use the whole lemon, finely chop it; if you are using just the rind, cut it away from the pulp, discard the pulp, and chop the rind into small bits (Dorie uses the whole lemon).
• Stir the lemon and scallions into the salad.
• Drain the tuna and use a fork to flake it over the salad.
• Season very lightly with salt and generously with pepper, and toss.
• Taste, and if you think it needs it, stir in a little more olive oil.
• Can serve the salad now; bit it is better if you cover it and chill for a couple of hours, giving the flavors time to blend.
• Right before serving, taste again for seasonings and oil.

LEMONY ORZO WITH TUNA

Steps:

• Cook orzo, drain, and let cool. Combine orzo, scallions, raisins, lemon zest, lemon juice, mint, olive oil, and tuna. Season.