Ingredients

1 12 oz can of tuna in water, drained

1/2 cup mayonnaise plus more to taste

1/3 cup red onion, small dice

1/3 cup celery, small dice

1 hardboiled egg, chopped

1 teaspoon Dijon mustard

1 teaspoon dill

1/2 teaspoon white pepper

1/2 teaspoon granulated garlic

 1/2 teaspoon salt, plus more to taste

1 head red leaf lettuce, washed and dried

 3-4 radishes, thinly sliced

1 large beefsteak tomato, halved and sliced Lemon cut into wedges

Equipment

Large Bowl
Spurtle

Instructions

1. In a large bowl, combine tuna, celery, onion, hardboiled egg, mustard, herbs, pepper, granulated garlic, and salt. Mix well.

 2. Add mayonnaise, taste, and add extra salt and mayonnaise until salad is the consistency you prefer.

 3. On a large plate layer leaves in a circle covering the base of the plate. Add in a layer of halved tomato slices in a circle, add radish slices around the tomatoes.

 4. Use your spurtle to scoop your tuna salad into the center of the plate, shaping the salad carefully into a mound. Top with a lemon wedge and enjoy!!


3 servings
15 minutes

Chef’s Tip:
For a little extra tang, add relish or lemon juice! This great mix is also perfect for sandwiches!