Updated: Apr 27
The beauty of tuna salad is its flexibility. Have fun with it! This one has a tangy personality that will keep you coming back for more. This one's a website exclusive, you won't see it in my new cookbook!
Why do I love it? Two big yum-enhancers: I replaced celery with scallions, and added Parmesan cheese. And don’t skimp on the dill pickle! If you’re making the recipe for kids, halve or entirely hold the black pepper for their little palates.
“Dehydrated Creole or Cajun Trinity with garlic” is a specialty item local to New Orleans. It is a combination of dried onion, celery, bell pepper, and garlic. It’s made by Rex, or my favorite, Bayou Belle, both usually available on Amazon. I put it in all kinds of dishes for a more full-flavored kick, including popular recipes in my cookbook, including Salmon Patsy, Pimento Cheese Saint Peter, and my Toe-Curlin’ Cocktail Sauce.
Star of the Sea Tuna Salad
Makes 6 to 8 sandwiches
12 ounces solid white albacore tuna in water
1 cup thinly sliced scallions, white and green parts
3/4 cup finely minced kosher dill pickle
1/2 cup high quality grated Parmesan cheese
1/4 cup dehydrated Creole or Cajun Trinity plus garlic (see headnote)
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2/3 cup mayonnaise
To a medium-large bowl, add all ingredients. With fork, combine thoroughly, don’t overmix. This salad o’ tuna tastes great right away but it’s best to cover tightly and refrigerate for at least one hour to overnight so flavors can combine and shine. The trinity especially needs time to rehydrate in order to release its magic.
Spread multi-grain bread (the more grains the better!) with a bit of Creole or other spicy brown mustard, pile with tuna salad, then add a big slice of tomato and lettuce. Your friends will agree, it’s the “Star of the Sea!”