Like so much of what we eat on a day to day basis, this is barely a recipe. In fact it is so open to reinterpretation and reinvention that it is arguably no more than a foodie opinion, a minor notation in the greater lexicon of food.
Tuna salad is often a soggy, over salty mayonnaise mess full of the usual suspects: relish or gherkins, maybe some onion if you’re lucky, or some out of place celery. Bleck. Call me a tuna snob, that’s jut fine. In an absolute pinch the quick mayo version will do and sometimes it’s nostalgic qualities are even desirable, but when I want a delicious open faced sandwich where tuna is the main event, this is what I go for.
1 can of tuna, drained (No preaching about dolphins here. Get the best tuna you can that fits your ethics and budget. End of sermon.)
a squirt of lemon and a pinch of lemon zest
2 tablespoons of rinsed capers
1 teaspoon fresh parsley, minced
1/2 a clove of garlic, grated
1/2 teaspoon Dijon mustard
1 tablespoon mayonnaise
salt and pepper to taste
(other recommended add-ins: minced sun-dried tomatoes, roasted red peppers, marinated artichoke hearts, any kind of olive, hot sauce or finely chopped hot pepper. Use your imagination!)
Mix all ingredients well. Scoop up with crackers, or spread on bread or toast.