Empty My Fridge
The Only Way To Make Tuna Salad | Chef Jean-Pierre
Ingredients
- Tuna · drained2 cans
- Tomato6
- Mayonnaise1 ½ cups
- Dijon mustard1 tbsp
- Yoghurt2 tbsp
- Sour cream2 tbsp
- Caper2 tbsp
- Shallot · finely chopped1
- Garlic · minced1 clove
- Dill · chopped1 tbsp
- Hot sauce1 tsp
- Salt
- Black pepper · ground
- Celery · finely diced1 stalk
- Bell pepper · finely diced½
- Fennel · finely diced½
- Almond · chopped1 handful
Instructions
- Drain the tuna well and break it into chunks in a large bowl.
- In a medium bowl, beat the mayonnaise, Dijon mustard, yogurt and sour cream until smooth and creamy.
- Gently fold in the capers, shallot, garlic, dill, salt and black pepper, then add hot sauce to taste.
- Taste the dressing, adjust the seasoning, and set aside.
- Spread a layer of dressing on the bottom of the bowl, add the tuna, then add the celery, bell pepper, fennel and almonds.
- Mix well so the tuna and vegetables are coated, adding more dressing if needed.
- Cut off the tops of the tomatoes and scoop out the insides with a spoon, discarding seeds, flesh and excess water.
- Fill each tomato with tuna salad, packing it so it fills the cavity. Cut large tomatoes in half if preferred.
- Serve chilled.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicTomatoBell pepperYoghurtShallotCelerySour creamAlmond
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