If you don't think that your tuna salad is broken, then don't go letting me fix it.
However, if you'd rather mayonnaise live on an entirely different planet, say the trans-Neptunian 90377 Sedna, then stick with me.
Even if mayonnaise enjoys a happy and fulfilling life jiggling around in your refrigerator door, it shan't be missed a smidgen in this salad.
Olive-oil packed tuna stands in for richness, white beans for creaminess. Cool, crunchy celery still plays a leading role as does the sassy red onion that sometimes makes the cut. Briny kalamata olives and lots of perky lemon keep things upbeat.
Call it lunch (if you're into that sort of thing), or wed it with some arugula, a garlic-scraped bruschetta, a goblet of this and it's out-of-this-world dinner material welcome right here in my bowl (that just happens to resemble Earth).
Tuned-up tuna salad
Serves 2
- 1 5-oz can of sustainably-caught, low-mercury tuna packed in olive oil
- 1 can of white beans, drained and rinsed
- 4 stalks of celery, chopped
- 1/4 of a red onion, thinly sliced
- a large handful of kalamata olives, sliced
- chef's measure of salt and freshly-ground pepper
- zest and juice of one big, juicy lemon, or two smaller, stingier lemons
Drain the tuna's oil into a small bowl to reserve. Your dog or cat will likely be by your feet at this point.
Using a fork, flake the tuna in a mixing bowl and then add the beans, celery, onion, and olives.
Season with salt and pepper the way we've discussed.
Add the lemon zest and juice, plus the reserved olive oil.
Combine thoroughly, hitting up your pantry's olive oil if necessary. (I wouldn't want your mayonnaise to call my bluff.)