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Tuna Salad

Jennifer Fisher, Jewelry Designer

*Jennifer makes this Tuna Salad for her office, and each employee customizes the salad to her personal preference. 

Ingredients

2 8oz large cans of Low Sodium white meat tuna (any good quality brand)

Good Dijon mustard (or any variety you prefer but not basic yellow!)

2-3 finely diced fresh jalapeños

12-20 piquillo peppers (I use hot but mild is also available)

1/2 finely diced red onion

1 can organic white beans

Homemade Italian Dressing (apple cider vinegar, red wine vinegar, fresh salt and ground pepper to taste)

Process

Drain by pressing most of liquid out of the tuna. Flake all of the tuna in a bowl with the back of a fork, so you have very fine pieces to start. Add fresh Italian dressing to coat tuna and more salt and pepper to taste.

When seasoned, add mustard and mix well. Then add jalapeños, piquilio and red onion to taste, so you have an even ratio of all ingredients for color and flavor.

Lastly, add beans and combine, trying to mash about 1/4 of them but keeping beans whole for the rest.

Finish with finely chopped cilantro (or Italian parsley if you prefer).

Serve with sides of extra jalapeño, peppers, onions, capers, and herbs, so everyone can flavor and spice to their taste….

Jennifer’s Preference:

Over Arugula with lots of extra peppers and capers. Also amazing with good quality tortilla chips to use as a shovel!

Alexandra Tirsch’s (Jennifer’s Operations & Production Manager) Preference:

Tuna, piquillo peppers, onions, hot sauce on the side, and blue chips. (“I like my tuna spicy!”)

Amanda Scheinerman’s (Jennifer’s Fine Production Manager) Preference:

Tuna, piquillo peppers, extra arugula and extra capers.

*For Jennifer’s full story, Click Here

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