MODERN TUNA SALAD
Posted: May 09 2014
Modern is my catch-all for like, anything at all that I like that isn’t what I grew up with. In this case, it’s a tuna salad monumentally unlike the tuna salad of my youth. I love it.
This is the little black dress of salads…. it will dress up beautifully and keep well if you are hosting a brunch, or you can make a batch just for yourself because it will hold in the fridge for 2-3 days as an easy grab-and-go during busy weekdays.
Modern Tuna Salad
Serves 3-4 (but doubles or triples easily for a crowd)
- 1 cup millet or quinoa, uncooked (I prefer millet but both will work)
- 6 persian cucumbers (these are the small, thin-skinned variety)
- 2 cups cherry tomatoes, some halved and some left whole
- 1 lemon
- 1/2 cup mint, chopped
- 1/2 cup parsley, chopped
- *optional: 1 small fresno chili, seeds removed and finely chopped
- 1-2 tablespoons olive oil
- Salt & Pepper to taste
- 1 7oz can of tuna packed in olive oil (I prefer the Italian varieties)
- 1 tablespoon capers
- 1 tablespoon prepared horseradish
- 1 tablespoon veganaise
Place millet or quinoa in a medium saucepan with 2 cups of water and bring it to a boil. Cover and reduce heat to a simmer. Cook for 5 minutes then remove from heat but leave covered for 10-15 minutes.
Meanwhile, prepare the cucumbers, tomatoes, herbs and chili and place in a large bowl. Remove lid from millet and fluff with a fork. Add this to the chopped ingredients and mix well. Squeeze the juice of a lemon over top and add salt and pepper to taste. At this point you can refrigerate the salad until cold.
For the tuna, mix together the last 4 ingredients in a bowl until they just come together.
In separate containers, the two salads will hold for up to 3 days.
To serve, scoop 1 cup of the millet salad into a bowl and add 1/4 cup of tuna on top. Drizzle with more lemon juice and add some sea salt if needed.