A French-inspired light and refreshing tuna salad with a gourmet touch. Use high quality tuna, olive oil, and tomatoes for best flavor. Either garden-fresh tomatoes or "melted" cherry tomatoes work beautifully--each gives a different, equally delicious flavor profile. Serve the tuna salad as a main course, or stuff lettuce cups with it, or pile it atop sourdough toast. You can't go wrong!
Author: Alison Diven
Recipe type: Main course
Cuisine: French
Serves: 4
Ingredients
13-14 ounces canned or jarred tuna, preferably packed in olive oil (I used Tonnino)
6 Tablespoons finely chopped fresh herbs - any combination of basil, dill, and/or parsley
¼ cup minced shallot or purple onion
½ cup seeded and diced heirloom tomatoes OR "melted" tomatoes (see this method)
3-4 Tablespoons quality extra virgin olive oil, plus more to drizzle (I used Trader Joe's California Estate)
½ large lemon, juice added to taste
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Instructions
Drain the tuna and place in a medium bowl. Add the chopped herbs, minced shallot, 3 tablespoons olive oil, salt, and pepper. Mix gently with a fork, breaking up the tuna.
If using fresh tomatoes, carefully fold them in. If using melted tomatoes, break them up with a fork a bit before stirring in--they make a delicious sauce as they burst.
If the mixture is dry, add another tablespoon of olive oil. You may need even more if your tuna was water-packed.
Add lemon juice to taste. Adjust salt, pepper, and herbs to taste.
Serve with an extra drizzle of olive oil on top.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/french-tuna-salad-with-tomatoes-herbs-mayo-free/