• TUNA
  • 1 (12 ounce) can albacore tuna in water , drained
  • SALAD
  • 1/3 cup diced celery
  • 1/3 cup chopped dill pickles (Mt. Olive Zesty Garlic Dills)
  • 2 tablespoons minced fresh baby dill
  • 2 tablespoons chopped red onions
  • 1 tablespoon snipped green onion top
  • 1 tablespoon finely minced fresh flat leaf parsley
  • 2 teaspoons imported non-pariel capers
  • DRESSING
  • 1/2 cup real mayonnaise
  • 2 tablespoons fresh lemon juice (Meyer lemon)
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon fresh lemon zest (Meyer lemon)
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon fine sea salt
  • 1 DRAIN albacore TUNA; set aside.
  • 2 CHOP all SALAD ingredients to specifications.
  • 3 WHISK the following DRESSING ingredients in a medium bowl: 1/2 cup real mayonnaise, 2 tablespoons fresh Meyer lemon juice, 1/2 teaspoon granulated sugar, 1/4 teaspoon coriander powder, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon fine sea salt.
  • 4 STIR in the TUNA, breaking it up with a fork until desired consistency is reached (I like mine slightly chunky).
  • 5 FOLD in remaining SALAD ingredients until mixture is evenly blended (1/3 cup diced celery, 1/3 cup chopped dill pickles (Mt. Olive Zesty Garlic Dills), 2 tablespoons minced fresh baby dill, 2 tablespoons chopped red onion, 1 tablespoon snipped green onion tops, 1 tablespoon finely minced fresh flat leaf parsley, and 2 teaspoons imported non-pariel capers).
  • 6 SERVE on your favorite bread, or serve on a bed of lettuce, with vine-ripened tomatoes, ripe avocado, and a light Italian vinaigrette, garnished with a whole black olive and a sprig of fresh dill or parsley if desired.