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.
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.
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.
For each serving, place the tuna mixture into a small rounded bowl and pack down with a rubber spatula.
Overturn the bowl onto a salad plate and lift it away.
Create a border with fanned cucumber slices, tuck in a few sprigs of fresh dill topped with carrot curls and slices of green onion.
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.
Serve with crisp whole wheat crackers or a baguette.