Chef Kathleen Ashmore has shared her mayonnaise-free tuna salad recipe, which she has been making for years. She described the dish as so "incredibly flavourful and unique" that it has become an "irresistible staple" in her household.
The key ingredient
To achieve maximum flavour, the chef uses pepperoncini. 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", should you prefer not to buy them specifically, the chef recommended pickles as a suitable substitute.
Other flavour boosters
Kathleen adds several other ingredients to the recipe, including Dijon mustard, which acts as an emulsifier, binding the oil and vinegar to create a smooth, creamy dressing.
As for vinegar, red wine vinegar in this recipe adds a tangy, subtly fruity note that pairs wonderfully with the other flavours in the tuna salad. While other vinegars may be used, red wine vinegar remains the chef's "first choice".
Recipe details
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 simple to make, with no strict rules for how to assemble it. In the end, all the components work together to deliver a delightful combination of flavours and textures.
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 stir everything together thoroughly. Soaking the onion in cold water before adding it to your salad will help to reduce its harshness and mellow the overall taste.
Store any leftover tuna salad in an airtight container in the fridge — it should last for about three to five days. When you are ready to eat it again, just give it a good mix and enjoy.
