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Creamy Tuna Salad w/ Herbs
Source: Cline Family Cookbook (Entered by Lee and Jen Cline)While we love many kinds of tuna salad, this version tops them all. The crispy celery and red onion add zest and crunch, while Duke’s mayonnaise and a touch of Dijon mustard marry it all together.
Serves: 3 to 4 servings
Ingredients
2 6-ounce
cans white meat tuna packed in water, drained
4 tablespoons
minced red onion, soaked in cold water for 5 minutes and drained
2 teaspoon
minced flat-leaf parsley
1 teaspoon
dry dill
1/4 cup
parmesan cheese
1/2 cup
Duke's prepared mayonnaise
1/2 teaspoon
ground black pepper
1 tablespoon
Dijon mustard
Step by Step Instructions
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and herbs. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine.
- Add lemon juice, to taste, if using. The lemon juice is optional as it’s not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
- Serve on toast, bread or on lettuce.
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