The Best Tuna Salad:
Mayonnaise is a scary topping. In moderation it can be necessary, but often people abuse it. As you take bites of whatever your eating big pockets of mayonnaise squeeze past your teeth and you find yourself starting to gag. It is not pretty.
I found this recipe on SF Gate because I wanted to make tuna with olive oil. Serve it on a bed of arugula and you are good to go. Or if your like Dave right out of the bowl with a bottle of Siracha.

 
2 cans (6 ounces each) high-quality tuna in oil, preferably Spanish
— About 20 green olives, pitted and finely chopped, to taste
2 green onions, white and green parts, chopped
— About 2/3 cup salt-packed capers, rinsed and coarsely chopped, to taste
1/3 cup finely chopped fresh flat-leaf parsley
1 jalapeno chile, minced
3/4 cup extra virgin olive oil
2 teaspoons dried red chile flakes
— Juice of 2 to 3 lemons
Instructions: Open the tuna and discard the top layer of oil. Do not rinse the tuna.
Place the tuna in a large bowl; add the olives, green onions, capers, parsley, jalapeno, olive oil, chile flakes and the lemon juice, adjusted to your liking. Fold together gently. Do not break apart the tuna too much; there should be a nice mix of small and larger pieces.
Per serving: 659 calories, 23 g protein, 4 g carbohydrate, 61 g fat (9 g saturated), 23 mg cholesterol, 1,331 mg sodium, 2 g fiber.

The Best Tuna Salad:

Mayonnaise is a scary topping. In moderation it can be necessary, but often people abuse it. As you take bites of whatever your eating big pockets of mayonnaise squeeze past your teeth and you find yourself starting to gag. It is not pretty.

I found this recipe on SF Gate because I wanted to make tuna with olive oil. Serve it on a bed of arugula and you are good to go. Or if your like Dave right out of the bowl with a bottle of Siracha.

  • 2 cans (6 ounces each) high-quality tuna in oil, preferably Spanish
  • — About 20 green olives, pitted and finely chopped, to taste
  • 2 green onions, white and green parts, chopped
  • — About 2/3 cup salt-packed capers, rinsed and coarsely chopped, to taste
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1 jalapeno chile, minced
  • 3/4 cup extra virgin olive oil
  • 2 teaspoons dried red chile flakes
  • — Juice of 2 to 3 lemons
  • Instructions: Open the tuna and discard the top layer of oil. Do not rinse the tuna.

    Place the tuna in a large bowl; add the olives, green onions, capers, parsley, jalapeno, olive oil, chile flakes and the lemon juice, adjusted to your liking. Fold together gently. Do not break apart the tuna too much; there should be a nice mix of small and larger pieces.

    Per serving: 659 calories, 23 g protein, 4 g carbohydrate, 61 g fat (9 g saturated), 23 mg cholesterol, 1,331 mg sodium, 2 g fiber.

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