This was a really great tuna, but found the onion too much. I had onion breath from this. Otherwise it was really great, and I sure did appreciate it for the Museum Day outing I had today.
This is a fresh tasting tuna salad. I used tuna in vegetable broth, shallots for the onion, flat leaf parsley, freshly squeezed lemon juice, unrefined extra virgin olive oil per preference, sea salt & freshly ground black pepper. I served it on baby spinach with halved grape tomatoes for a light lunch. Made for ZWT6 Germany/Benelux region, for my team, The Ya Ya Cookerhood.
This is a nice change from a mayo based tuna salad. Only thing was we thought the lemon was just a bit too much! At least for our taste. Will make again but with less lemon. I also used a red onion. Made for ZWT6 Voracious Vagabonds.
We really enjoyed this salad, over watercress. This was flavorful, but no one flavor overpowered the others. It was nice to have tuna salad without mayo. I will be making this quite often. Thanks for sharing the recipe.