Composed Dilled Tuna Salad

A tasty and attractive composed salad of dilled tuna, capers, green onions and cucumber-- the perfect summer lunch! Easy to make. Serve chilled with crisp whole wheat crackers or a baguette, and perhaps a nice glass of chardonnay.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 12  ounces chunk light tuna, very well drained
• 2  tablespoons mayonnaise
• 1  teaspoon  fresh squeezed lemon juice
• 2  teaspoons  finely chopped fresh dill
• 3  tablespoons  thinly sliced green onions, divided use
• 2  teaspoons  tiny nonpareil capers, divided use
•  salt and pepper
•  fresh dill
• 1  medium  fresh cucumber, thinly sliced but not peeled
•  carrot curls, for garnish
•  crisp  whole wheat crackers or  baguette, to serve

Directions

1. In a medium bowl, stir together the tuna (be sure that it is very well drained), mayonnaise, lemon juice, finely chopped dill, 1 tablespoon thinly sliced green onions, and 1 teaspoon finely chopped capers. Season to taste with salt and pepper. Cover and chill until serving time.
2. Make carrot curls: use a vegetable peeler to slice off thin strips of carrot; plunge the carrots into ice water to curl. Drain before using.
3. For each serving, place the tuna mixture into a small rounded bowl and pack down with a rubber spatula.
4. Overturn the bowl onto a salad plate and lift it away.
5. Create a border with fanned cucumber slices, tuck in a few sprigs of fresh dill topped with carrot curls and slices of green onion.
6. Stud the tuna salad mound with a few whole capers and sliced green onions, and top with a slice of cucumber and sprig of fresh dill.
7. Serve with crisp whole wheat crackers or a baguette.