Lemony Achari Tuna Salad

This might take the crown for best tuna fish salad ever.

Hello, friends! Whew, I’ve spent the last six weeks feverishly typing—burning the midnight oil/candle at both ends/all the idioms!—to finish my cookbook manuscript. During the last month and a half, my pantry and fridge condiments were lifesavers (plus, many of the building blocks in Dinner Season, too!) for fast, satiating meals. One day, a can of tuna, my Cheat Lemon Pickle, and Kewpie peered at me from my larder, demanding to be made into a tuna salad. And, lemme tell ya, this tuna salad might’ve ruined me for all future ones. Some chopped sport peppers—but you can use whatever pickled peps you have hanging out in your fridge door—a bit of labneh, crunchy veg like celery or fennel, green onions, and cilantro punch it up. The lemon pickle really does the heavy lifting, weaving its funky, citrusy spice into every bite.

It works as the centerpiece of a snack plate surrounded by dippers like thick-cut potato chips and a variety of crunchy veggies, packed into a tuna fish sandwich with lots of iceberg lettuce, or mounded into the ultimate, ooey-gooey tuna melt. And, for the rest of the month, I will be sharing three more pantry-heavy recipes that got me through the thick of it—up next: Cherry-Berry Coconut Granola!

Lemony Achari Tuna Salad

Not all tinned tuna is created equal. Tuna packed in oil, preferably olive oil, is my go-to over the ones packed in water. Preserving the tuna in oil not only adds to the flavor, but also encases the fish and locks in its moisture for a richer, less dry bite. Even within the oil-packed category, there is a big range in varieties—yellowfin, albacore, and bonito are some of the big players—and price tags. I like a middle-of-the-road tin for tuna salad preparations since there are so many added flavorings. But, at the end of the day, use whatever can or jar is in your budget—though I would save the fancier tins like Ventresca (tuna belly) for enjoying more simply, like with some extra virgin olive oil, a squeeze of lemon and some flaky sea salt.

Tuna tins in my cabinet? I tested this recipe with Toninno Yellowfin Tuna in Olive Oil (4.94-ounce can), which is about $5 a tin. Other frequenters to my larder are from Conservas Ortiz, Lummi Island, IASA, and the Trader Joe’s Solid Light Yellowfin Tuna in Olive Oil (a steal at $2.50 at my local TJs!).

Serves 2

INGREDIENTS

For the tuna salad

• 3 tablespoons Kewpie mayo

• 2 to 3 tablespoons Cheat Lemon Pickle or jarred lime/lemon pickle, roughly chopped

• 1 tablespoon labneh or plain, full-fat Greek yogurt

• Zest of 1 lemon

• 2 teaspoon lemon juice, plus more

• ½ teaspoon Diamond Crystal or ¼ teaspoon Morton’s kosher salt, plus more

• One 4- to 5-ounce tin oil-packed tuna, lightly drained

• 8 to 10 jarred sport peppers, thinly sliced

• 3 green onions, thinly sliced

• 1 celery stalk, finely diced or ⅓ cup finely diced fennel bulb

• ⅓ cup roughly chopped cilantro, leaves and tender stems

Serving suggestions

• Make it a plate (pictured): Add crunchy fresh veggies + potato chips/crackers + some extra sport peppers

• Make it a sandwich: Tuck between your favorite sliced bread (toasted) + shredded iceberg lettuce and/or sliced tomato

• Make it a tuna melt: Layer between your favorite sliced bread with sliced Munster, Havarti, or Monterey jack, then fry in ghee or butter

METHOD

1. Place 3 tablespoons Kewpie mayo, 2 tablespoons roughly chopped Cheat Lemon Pickle, 1 tablespoon labneh, the zest of 1 lemon, 2 teaspoons lemon juice, and ½ teaspoon Diamond Crystal or ¼ teaspoon Morton’s kosher salt in a medium bowl and whisk to combine.

2. Add one lightly drained 4- to 5-ounce tin oil-packed tuna, 8 to 10 thinly sliced jarred sport pepper, 3 thinly sliced green onions, 1 celery stalk, finely diced or ⅓ cup finely diced fennel bulb and ⅓ cup roughly chopped cilantro and, using a fork, mix well, flaking the tuna into your desired sized pieces (I like mine chunky for sandwiches and finer as a dip for chips or crackers, but you do you!). Taste and season with more salt, lemon pickle, and/or lemon juice, if necessary. Serve immediately as a sandwich filling or part of a snack plater or transfer to an airtight container and store in the fridge for up to 3 days.

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Make-ahead: The tuna salad can be made and stored in an airtight container in the refrigerator for up to 3 days.

Pepper swaps: Sport peppers pack a wallop of pickled heat. If you want a milder kick, substitute 6 roughly chopped jarred pepperoncini or banana peppers.

ALL READY TO MIX!

MY IDEAL CHUNKY TUNA SANDWICH CONSISTENCY.