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Dijon-Cilantro Tuna Salad

August 1, 2010

Dijon-Cilantro Tuna Salad

Once upon a time, we made this tuna salad (from The Bitten Word) and we didn’t get around to blogging it!  What is WRONG with us?!  We followed the Bitten Word’s recipe pretty exactly — I really liked the tuna salad on day one, but the pickles incorporated in the tuna made it a bit too pungent on day two.  Anyway, I have been itching to make this again, and today seemed like a good time to do it.  This time, we omitted the pickles IN the tuna, and put them ON the sandwich instead.  Tomorrow, when we have leftovers, I think this omission will make the overall mixture less punchy and more mellow.

We served this tuna on fresh French rolls from Iggy’s (which we picked up at Whole Foods), and topped it with slices of tomato and Marc’s second attempt at homemade pickles, which were fantastic.  I hope it’s just as good tomorrow, for lunch.  (Especially since this leftover tuna will be Marc’s BIRTHDAY lunch!)

Dijon-Cilantro Tuna Salad

adapted from The Bitten Word

  • 1/2 c. plain, non-fat yogurt (we used regular old grocery store generic yogurt for this)
  • 2 tablespoons Dijon mustard
  • 2 6-oz. cans tuna
  • 1 c. chopped celery
  • 1/2 c. chopped red onion
  • 1/2 c. chopped fresh cilantro
  1. Mix all ingredients in bowl, and stir until well-combined.
  2. Cover, chill at least 30 minutes.
  3. Serve on bread with your choice of garnishes!
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