Chopped Tuna Salad

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Yield: 3/4 cup

3 tablespoons champagne vinegar
1 clove garlic, pureed through the garlic press
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/2 cup good olive oil
6 cornichons
10 kalamata olives, chopped
2 tablespooons red onion, diced small
1 stalk of celery, diced small
1 tablespoon capers

Chop tuna in a wooden bowl. Add chopped cornichons, olives, celery, red onion, and capers. In a glass jar, combine the vinegar, dijon mustard, garlic, salt, and pepper. Mix well. Slowly add the olive oil and whisk. Mix into tuna mixture a couple tablespoons of salad dressing.

Dressing can be stored in fridge for up to 4 days.


- Recipe courtesy of Susan Salzman



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