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January 28, 2025

Tuna Salad with Aioli

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Tuna Salad with Aioli

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Make your tuna salad even better with homemade aioli. Aioli is a step up from store-bought mayo — it’s full of fresh flavor from garlic, egg, Dijon, sea salt, and olive oil, without the preservatives or artificial taste. When I make aioli, I like to make extra to use over the next day or two in a variety of dishes. You’ll find serving ideas below.

Ingredients

Canned tuna, drained (preferably packed in olive oil for extra flavor)

Aioli —homemade mayonnaise

Sea salt & freshly ground pepper

Optional:

Chives

Fresh lemon juice

Capers

Hard-boiled egg

Mixed greens for serving

Instructions

Add tuna to a bowl and break it up with a fork.

Add aioli to the tuna, either what you've got leftover or make a fresh batch — it takes just a few minutes to make.

Mix the tuna and aioli well.

Add extras like chives, celery, fresh lemon juice, sea salt & freshly ground pepper. Capers or hard-boiled eggs are also yummy additions.

Serve as a salad on a bed of mixed greens, or spread on crusty bread, or crackers. 

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Tuna salad with aioli, chives and lemon.

aioli in a bowl with basil and garlic and lemon nearby

Aioli- homemade mayonnaise.

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Callipo Italian brand tuna from Supermarket Italy online store, and aioli on a croissant from Chez Pierre et Genevieve bakery. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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