With passover, upon us, I am going into low carb mode, because you can only eat so much matzoh in a given week. My wife, loves tuna salad, and for my entire life, I have hated tuna salad. Its probably the mayo, I really hate plain mayo and a big glob of mayo makes me want to gag. But if the mayo is mixed with a bunch of other flavors, that changes everything. I figured if anyone could make a tuna salad that I like it would be Thomas Keller. I tweaked his recipe a bit because I like dijon mustard and more herbs in my tuna and it turned out awesome.
This herby tuna nicoise has made me reconsider my feelings towards tuna fish, because this stuff is really f-ing delicious. This is not the same recipe as the Bouchon Cookbook, I have not made that recipe to the letter before, but I am sure it is really good.
Recipe – Tuna Nicoise -
Adapted from the Bouchon Cookbook
Tuna Salad
2 T each of finely chopped flat-leaf parsley, chives and tarragon
1 T each of finely chopped cornichon, shallots, chervil and capers
1 tsp of lemon juice
6 5oz Cans of High Quality Italian Tuna packed in Olive Oil, drained
1 Cup + 1 T Mayo
2-3 T Dijon Mustard
Salt & Pepper
Open the cans of tuna and let drain over a bowl, to get rid of the excess oil.
Chop all of the herbs, shallots, and cornichons and set aside.
In a separate bowl, mix the remaining ingredients, add the chopped ingredients and taste to see if more salt/pepper/lemon/herbs are needed. Fold the tuna into the dressing, and add additional mayo/mustard for desired wetness and consistency.
Serve on warm toast, or if its passover, serve in a pepper.
