Monday, December 3, 2012

Lemon Dill Tuna Salad


One small can of tuna can easily be transformed into this delicious lunch for one.

5oz canned tuna, packed in water
1/2 stalk celery, finely diced
1 tbsp fresh dill, chopped
1 tbsp chives, sliced
1 tbsp sour cream
1 1/2 tsp mayonnaise
1/4 wedge of a medium lemon
salt and freshly ground pepper, to taste

Drain the tuna (it doesn't need to be squeezed dry) and place into a small bowl. Using a fork, break up any large chunks.

Add the celery, dill, chives, sour cream and mayonnaise. Remove the *zest from the lemon wedge and add this to the bowl as well. *I get the best results using a microplaner, however if you don't have one of those, then make sure to mince the zest as finely as you can before adding. Toss with a fork until evenly mixed.


I prefer my salad lemony, so I'm inclined to squeeze out the entire 1/4 wedge of lemon over the salad at once. Start with a squeeze or two and taste as you go along. Keep mixing the salad as you add the lemon, as well as the salt and pepper to taste.

Serve.


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