Chef Kathleen Ashmore has shared her mayonnaise-free tuna salad recipe, which she says is "incredibly flavourful and unique" and has become an "irresistible staple" in her household. The key ingredient is pepperoncini, which adds a "burst of briny flavour" to the salad.
Why Pepperoncini Works
Kathleen explained, "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", the chef recommended pickles as a suitable substitute if you prefer not to buy them.
The recipe also includes Dijon mustard, which acts as an emulsifier, blending the oil and vinegar into a smooth, velvety dressing. Red wine vinegar adds a tangy, subtly fruity note that perfectly balances the flavours. Alternative vinegars may be substituted, though red wine vinegar remains the chef's "first choice".
Tuna Sandwich Recipe
Ingredients (serves six):
- 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
Method:
This salad is remarkably simple to put together, with no strict rules governing its assembly. To make it, begin by mixing the tuna and chopped vegetables with the olive oil in a bowl, then add the remaining dressing ingredients, and give everything a good, thorough stir. Soaking the onion in cold water before incorporating it into your salad will help mellow its pungency and soften the overall flavour.
Decant any leftover tuna salad into a sealed container and refrigerate it — it should remain fresh for roughly three to five days. Whenever you fancy another helping, simply give it a good mix and dig in.
