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–+ servings

More-Salad-Than-Tuna-Salad...Salad

5 from 1 review
A tongue-in-cheek title for this crispy, zippy celery salad that takes all the best things of a tuna salad, and makes them something just a *bit* more salad adjacent. Everything you love in a tuna salad is here - briny olives, dill and chives, just a touch of good mayo, and a lemony dressing. The celery and red onion take up the bulk of the volume of the salad, but make sure to get a good quality tinned tuna that you can flake into the salad itself. The result might be the best tuna salad you've ever had.
Prep Time 15 minutes
Servings: 4 servings

Equipment

Ingredients

  • 5 large celery stalks, leaves included
  • 1/2 medium red onion
  • 1/4 cup fresh chives
  • 1/2 cup fresh dill
  • 1 large lemon, for zest and juice
  • 3 tablespoons Kewpie mayonnaise
  • 1 tablespoon whole grain mustard
  • 2 tablespoons white balsamic vinegar, or any white vinegar (such as white wine, champagne, etc.)
  • Diamond Crystal kosher salt
  • 1/4 teaspoon granulated sugar
  • 1/2 cup Castelvetrano olives
  • 1 4-ounce tin of high-quality tuna, packed in butter or oil
  • Freshly ground black pepper
  • 4 ounces sharp cheddar cheese, optional, for the bread
  • 4 slices hearty bread of choice

Instructions 

  1. Prepare a large bowl of ice water and set it to the side.
  2. Remove the leaves from the celery stalks. On a sharp angle, slice the celery as thinly as possible. Transfer the leaves and stalks to the ice bath.
  3. Slice the red onion as thinly as possible. Add the slices into the ice bath with the celery.
  4. Finely chop the chives and the dill and add them a large bowl. Zest in the lemon, then squeeze in the lemon juice. Add the mayonnaise, mustard, vinegar, a large pinch of salt, sugar, and mix. Taste and season with salt to taste.
  5. Finely chop the olives and add them to the dressing.
  6. Drain the celery and red onion (they should only soak a few minutes), and dry them in a salad spinner. Add them in to the bowl with the dressing and give everything a mix.
  7. Add the tuna into the salad. Add about half the oil/butter the tuna was stored in as well. Mix and season with more salt as needed. Finish with freshly ground black pepper.
  8. Position a rack in the center of the oven and set the broiler to high. Add an ounce of sliced cheddar to the top of each slice of bread. Broil for 2-3 minutes or until the cheese is melty. Serve alongside the tuna salad, for a tuna-melt vibe.