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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Adding olive oil mayonnaise, kalamata olives, artichoke hearts & capers give this version of the standard tuna salad a taste of the Mediterranean. It goes just right in any sandwich or maybe a salad served on a bed of mixed greens with grape tomatoes & cucumber. Read more . The olive oil mayonnaise brings out the subtle flavor of the artichoke hearts & compliments the kalamata olives. This recipe was inspired by the Tuna Salad at the deli counter at Whole Foods. Ingredients:
2 12 oz cans of tuna, packed in water (albacore or solid white tuna), drained of liquid |
2 tsp celery flakes or 1.2 cup fresh celery, diced small |
1 medium onion, diced small |
1 tsp dried dill |
1/2 tsp dried mustard |
1/2 tsp garlic powder |
3/4 - 1 cup olive oil mayonnaise |
1 14 oz can artichoke hearts (not marinated!, cut each in half (with bottoms separated from leaves). dice the bottoms, don’t use the leaf part or use it for something else. |
20 pitted kalamata olives, halved length-wise |
2 tsp nonpareil capers (these are the small ones) |
1 tbsp flat-leaf parsley, minced fine |
salt & white pepper to taste |
Directions:
1. • In a large bowl mix well drained tuna (broken down a bit), celery flakes, onion, dill, dried mustard, garlic powder & olive oil mayonnaise.
2. • Fold in the artichoke hearts, kalamata olives, capers & parsley.
3. • Salt & pepper to taste
4. • Chill in fridge before serving
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