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  Fresh Tuna Salad


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INGREDIENTS
1 pound oil poached tuna
Classic American
2 Tablespoons each mayonnaise and finely chopped celery, 2 teaspoons prepared mustard
Optional—onion, fresh dill, sweet OR dill pickle relish, grated apple
Italian
1/4 cup each finely chopped fennel, celery, artichoke, red pepper, red onion, fresh basil
Optional—roasted garlic, oil-cured olives, capers
French
1/4 cup each finely chopped boiled potato, green beans, nicoise olives, tomatoes
Optional—hard-boiled egg, capers, anchovies
Mexican
1/4 cup each finely chopped tomato (seeded), avocado, green onion, roasted poblano
Optional—sliced green olives, Mexican crumbling cheese, cilantro

Vinaigrette for Italian, French and Mexican—1/4 cup olive oil, juice and zest of one lemon,
2 Tablespoons vinegar, 1 Tablespoon roasted garlic, 1 teaspoon Dijon mustard, salt and pepper

DIRECTIONS
Break tuna into small pieces as desired. Mix with chosen ingredients.
Serve immediately or cover and chill salad before serving.
Refrigerate leftovers and eat within a day or two.

Copyright © 2014 Stefanie Samara Hamblen