Dinnervine Tuna Salad with Cornichons
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Cook time: 
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Serves: several small boats
Tuna salad, light and flavorful with the salty addition of cornichons and seasonings. This mix will lighten-up your next sandwich, or is even lighter in lettuce 'boats'. I also like to have mine with some classic potato chips as a dip. Enjoy!
What to get:
  • 2, 6.4 oz packages white albacore tuna, packed in water (drain any excess fluid)
  • 2 green onions, finely chopped
  • ¼ cup chopped cornichons, chopped
  • 2 stalks celery, chopped finely
  • ½ tsp+ dried dill
  • ½ tsp paprika
  • ½ tsp+ coarsely ground black pepper
  • dash cayenne pepper
  • **I did not uise seas salt due to salty cornichons, but salt at end as desired.
  • 2-3 T Light Mayo (I only use Best Foods, a non-sweet variety)
  • small squeeze of lemon juice
  • Romaine heart lettuce leaves, for making tuna boats
  • 1 package sliced Pepper-Jack cheese, slices halved (1 slice per 'boat')
What to do:
  1. In small bowl combine all dry ingredients, mixing well.
  2. Add mayo, a tablespoon at a time, until desired texture (I like mine drier).
  3. Add small squeeze of fresh lemon.
  4. Add additional pepper, dill & salt at the end as desired!
  5. Chill tuna mix in fridge for at least 30 minutes.
  6. Take romaine lettuce hearts and trim bottom edge.
  7. In each lettuce leaf 'boat' add halved slice of pepper jack cheese, one half of slice on each side of boat.
  8. Fill boat with tuna salad and top with little paprika & thin sprig of green onion.
  9. Enjoy chilled!
If you're not using the air-tight package of tuna, make sure you drain the canned albacore very well. I would only recommend using the water packed, solid white tuna. Also, I get my cornichons at my local Trader Joe's market, but if cornichons aren't available at your grocery or specialty store, you can chop zesty dill pickles instead, but you may want to add a pinch of sea salt in the latter case; taste first.
Recipe by the dinnervine at http://www.dinnervine.com/2012/08/tuna-salad-sandwiches/