This version of a smooth tuna salad keeps well in the refrigerator for a few days. Serve with fresh celery, radishes, carrots, and thin, crispy crackers.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the tuna in a blender or food processor and pulse to break it up. Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper, one at a time, until they are thoroughly combined and the mixture is smooth. Place in a small bowl and serve with the fresh-cut vegetables or crackers on the side.

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Cook's Notes

This version of a smooth tuna salad keeps well in the refrigerator for a few days.

Reviews (1)

14 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
03/14/2011
I'd like to see the calorie count for these recipes.