One of the major interferences with my enjoyment of tuna salad is the necessity of mayo. Yes, I recognize its importance as a binder, but I don’t love it. Enter, no-mayo tuna salad.
Inspired by an idea of my mom’s (thanks mom!) I roughly chopped some grape tomatoes, kalamata olives, scallions and a generous amount of dill and combined with some tuna packed in olive oil. Don’t drain it, you’ve got to have something to hold it all together. Add freshly ground salt and pepper. Delicious. Next time, I think I might even add some pine nuts, who knows.
My boyfriend suggested a version involving raisins, curry powder and the like. Intriguing. I’ll have to give it a try, but probably not until I tire of my Mediterranean version.