Picnics can range from elaborate affairs complete with candelabras, portable tables and place settings — or they can be as simple as gathering on a blanket with tasty sandwiches and other finger foods. The point is that picnics are one of summer’s joys. This recipe for tuna salad from Jennifer Segal at Once Upon a Chef is one of several picnic possibilities to consider for your next outdoor food fest.
Servings: 2 cups (enough for 4 sandwiches)
- 2 (5-ounce) cans chunk white tuna packed in water
- ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 2 ribs celery, finely diced
- 2 scallions, light and dark green parts, thinly sliced
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ¾ teaspoon Dijon mustard
- 2 tablespoons sweet pickle relish
- 3 tablespoons finely chopped flat-leaf parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Drain the tuna in a fine mesh strainer.
- With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry.
- Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined.
- Taste and adjust seasoning, if necessary.
- Use immediately or store in a covered container in the refrigerator for up to three days.