Chef Kathleen Ashmore has revealed her mayo-free tuna salad recipe that she has been perfecting for years. The dish is so "incredibly flavourful and unique" that it has become an "irresistible staple" in her household, according to the chef.
The Secret Ingredient: Pepperoncini
To maximise flavour without mayonnaise, the chef incorporates pepperoncini peppers. Kathleen said: "The pepperoncini are a star here: they add that burst of briny flavour that makes the salad come alive, and if you really want to turn up the volume, add their brine to the dressing too."
While pepperoncini is "really the game changer here," if you'd rather not purchase them, the chef suggests pickles work just as well as a substitute.
Other Key Ingredients
Kathleen also incorporates Dijon mustard, which acts as an emulsifier, binding the oil and vinegar together into a smooth, velvety dressing. Red wine vinegar lends a tangy, subtly fruity undertone that pairs beautifully with the other flavours. Other vinegars will suffice, but red wine vinegar remains the chef's "first choice."
Ingredients for Six Servings
- Four tins of tuna, in olive oil
- Half a cup of onion, minced
- Three stalks of celery, diced
- Six pepperoncini peppers, sliced thinly
- Two tablespoons of capers (optional)
- Half a cup of parsley, fresh and chopped
- Two tablespoons of Dijon mustard
- Half a cup of olive oil
- A third of a cup of pepperoncini brine
- One tablespoon of red wine vinegar
- Half a teaspoon of salt
- A quarter of a teaspoon of pepper
How to Prepare
Mix the tuna and chopped vegetables with the olive oil in a mixing bowl initially, then incorporate the extra dressing ingredients on top before giving the salad a thorough stir. Immersing the onion in cold water before adding it will diminish some of the sharpness and soften the taste.
Store any remaining tuna salad in an airtight container and refrigerate. It will keep for approximately three to five days. When ready to eat again, give it a stir and tuck in.
