Monday, July 21, 2014

Tuna Salad with Tarragon and Capers

This salad is good enough for company and if you're eating grain-free or gluten-free, it makes a delicious and filling lunch.

Tuna Salad with Tarragon and Capers

1  5 oz. can pole caught or sustainable tuna fish
2-4 T mayonnaise to taste (Use olive oil or canola mayonnaise or use homemade mayonnaise)
1 t dijon mustard
1/2 t raw apple cider vinegar
fresh ground sea salt and black pepper to taste
2-3 t tarragon to taste
1/2 c chopped celery
2 T celery fine-chopped
l shallot fine-chopped

mixed greens
avocado slices
salad dressing (optional)

Save some of the moisture in the tuna can but drain off extra liquid.  Put tuna in a mixing bowl and break up with a fork.  Add all ingredients from tuna though shallot and stir together making sure to add just enough mayonnaise to moisten tuna adequately.  If preferred, dress salad greens with a vinaigrette, or leave greens dry.  Place greens on a dinner sized plate, top with tuna salad and garnish with olives and avocados.  

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