Composed Dilled Tuna Salad - cooking recipe

Ingredients
    12 ounces chunk light tuna, very well drained
    2 tablespoons mayonnaise
    1 teaspoon fresh squeezed lemon juice
    2 teaspoons finely chopped fresh dill
    3 tablespoons thinly sliced green onions, divided use
    2 teaspoons tiny nonpareil capers, divided use
    salt and pepper
    fresh dill
    1 medium fresh cucumber, thinly sliced but not peeled
    carrot curls, for garnish
    crisp whole wheat crackers or baguette, to serve
Preparation
    In a medium bowl, stir together the tuna (be sure that it is very well drained), mayonnaise, lemon juice, finely chopped dill, 1 tablespoon thinly sliced green onions, and 1 teaspoon finely chopped capers. Season to taste with salt and pepper. Cover and chill until serving time.
    Make carrot curls: use a vegetable peeler to slice off thin strips of carrot; plunge the carrots into ice water to curl. Drain before using.
    For each serving, place the tuna mixture into a small rounded bowl and pack down with a rubber spatula.
    Overturn the bowl onto a salad plate and lift it away.
    Create a border with fanned cucumber slices, tuck in a few sprigs of fresh dill topped with carrot curls and slices of green onion.
    Stud the tuna salad mound with a few whole capers and sliced green onions, and top with a slice of cucumber and sprig of fresh dill.
    Serve with crisp whole wheat crackers or a baguette.

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