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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe comes from The America's Test Kitchen Cookbook. Ingredients:
2 (6 ounce) cans solid white tuna packed in water |
1 tablespoon lemon, juice of |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 small celery rib, minced (about 1/4 cup) |
2 tablespoons minced red onions |
2 tablespoons minced dill pickles or 2 tablespoons sweet pickles |
1/2 small garlic clove, minced |
2 tablespoons minced fresh parsley leaves |
1/2 cup mayonnaise |
1/4 teaspoon dijon mustard |
Directions:
1. Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.
2. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended.
3. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days).
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