Tuna and Herb Salad
This tuna salad swaps mayonnaise for a sharp mustard and lemon dressing and a generous handful of five fresh herbs. Basil, rosemary, oregano, parsley and marjoram do most of the work, giving plain canned albacore a green, savory lift. Worcestershire sauce and hot sauce add depth, and salty feta finishes the bowl. It needs no cooking, comes together in minutes, and suits anyone tired of pantry tuna.
Instructions
In a bowl, whisk together the lemon juice, lemon zest, Dijon mustard, hot sauce and Worcestershire sauce until evenly mixed.
Whisking constantly, pour in the olive oil in a slow, thin stream. Keep whisking until the oil is fully blended in and the dressing looks smooth and slightly thickened.
Season the dressing with salt and freshly ground black pepper, tasting as you go and adding more hot sauce if you want extra heat.
Put the drained tuna in a large bowl with the basil, rosemary, oregano, parsley and marjoram. Pour over the dressing and toss gently until everything is coated.
Scatter the crumbled feta over the top just before serving.
Make it personal.
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