Parisian Tuna Salad

Serves 1

Note from the Chef

Years ago, one of my clients asked me to create a sandwich menu that would distinguish their restaurant from all of the others in New York. It was the most fun assignment I ever had. This very easy riff on tuna salad was one of the most popular. The original recipe called for tarragon. Now I use dill as my herb of choice.

Ingredients

• 2 tbsp mayonnaise*
• ½ tsp Dijon mustard
• 1 tsp lemon juice
• 1 tsp fresh tarragon or dill, chopped
• 1 tsp parsley, chopped
• ¼ tsp shallot or scallion, chopped (optional)
• Dash of black pepper
• 1 stalk celery, finely chopped
• 1 5-ounce can tuna packed in water, drained

*Chef's suggestion: Hellman's or Kraft with Olive Oil

Preparation

1. Combine mayonnaise, mustard, lemon juice, tarragon or dill, parsley, shallot or scallion, and pepper. Mix until well incorporated.
2. Add chopped celery and tuna. Stir to combine. Allow to chill for at least half an hour.
3. Eat as a salad, a sandwich on low-carbohydrate bread, or with melted cheese and cool lettuce on a pita folded over for that sense of having a doughy bun.

Nutrition Information per Serving

• 3 g Net Carbohydrate (without bread)

Recipe from Ward Alper, the Decadent Diabetic

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.