The cucumbers and herbs make this tuna salad light and summery, and the zippy oil-and-vinegar dressing keeps it that way. It’s delicious in a sandwich or scooped onto a bed of greens.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Measuring spoons
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Peeler
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Can opener
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Strainer or colander
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Small bowl
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Spoon, for mixing
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Medium-sized bowl
Ingredients
- 1⁄4 small red onion, peeled and diced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- 1 teaspoon dijon mustard
- 1⁄4 teaspoon kosher salt
- 2 (5-ounce) cans tuna, any kind, drained in a strainer or colander
- 1⁄2 English cucumber
- 1 celery rib, diced
Instructions
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Put the onion and vinegar in the small bowl, stir well, and set aside for 15 minutes. (This will help the onion to mellow so it’s not so sharp-tasting.)
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Put the oil, dill, mustard, and salt in the medium-sized bowl and mix well.
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Add the tuna, cucumber, and celery, and mix well.
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Add the onion and vinegar and mix again.
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Serve right away, or cover and refrigerate up to overnight.
Notes
FANCY THAT!
Try the following to make it:
Beany: Add 1 can white beans, drained and rinsed.
Herbier: Pull the leaves out from inside your bunch of celery, and chop 2 tablespoons. Add them in addition to (or instead of ) the dill.
Sweet: Add 1⁄2 cup seedless grapes, cut in half.
