How To Make The Best Tuna Salad
Hello friends! Tuna Salad may seem straightforward, but it's often lacking crucial ingredients that make it truly stand out. Today I want to share how to make a Tuna Salad suitable for any occasion. I've got a unique serving trick up my sleeve to portion it out effortlessly! Can't wait to hear your thoughts in the comments section.
Recipe Video
Recipe Ingredients
- 2 cans (12 ounces each / approx. 340 grams each) Solid Tuna in water, drained and broken up
- 6 medium to large Ripe Tomatoes, hollowed out
- 1 ½ cups Mayonnaise
- 1 tablespoon Dijon Mustard
- 2 tablespoons Plain Yogurt
- 2 tablespoons Sour Cream
- 2 tablespoons Non-Pareil (very small) Capers
- 1 small Shallot, finely chopped
- 1 clove Garlic, minced
- 1 tablespoon fresh Dill, chopped
- 1 teaspoon Hot Sauce, adjust to taste
- Salt and freshly Ground Black Pepper to taste
- 1 stalk of Celery, finely diced
- ½ small Bell Pepper, finely diced
- ½ small Fennel Bulb, finely diced (optional)
- A handful of Almonds, chopped
Recipe Instructions
Prepare the Tuna:
- Open your cans of tuna and drain them well and drain all the water.
- Break the tuna into chunks and set it aside in a large bowl.
Prepare the Dressing:
- In a separate medium-sized bowl, combine the mayonnaise and Dijon mustard, yogurt and sour cream stir until the mixture is smooth and creamy.
- Gently fold in the non-pareil capers, shallot, garlic, dill, salt, and black pepper.
- Add hot sauce according to your preference.
- Taste the dressing and adjust the seasonings according to your preference and set aside.
Combining the Tuna and Dressing:
- Add a layer of dressing to the bottom of your bowl.
- Then add the tuna on top of the dressing.
- Add the finely diced celery, bell pepper, fennel, and almonds.
- Mix everything well, making sure the tuna and vegetables are well-coated with the dressing.
- If needed, add more dressing and give it another good stir.
Prepare and Fill the Tomatoes:
- Cut off the tops of the tomatoes and carefully scoop out the insides using a spoon. Discard the seeds, flesh, and excess water.
- Fill each hollowed-out tomato with the tuna salad, packing it in well so the salad fills the entire cavity.
- If the tomatoes are too large, you can cut them in half, depending on your preference.
Serving the Salad:
- Serve your tuna salad-stuffed tomatoes chilled. You can serve them as a light lunch or as an appetizer for dinner.
- Other options include serving the tuna salad on toasted bread, in a sandwich, or alongside crackers for a delicious light meal.
- Enjoy your delicious Tuna Salad Stuffed Tomatoes!
