A summery take on classic tuna — or salmon — salad. Add your favorite tender-leafed herbs or toss in a few chopped olives, dill pickles, cucumbers or even some feta cheese. Fill a ripe summer tomato or avocado halves or scoop out the yolk of soft-boiled eggs and mix with the tuna for green goddess tuna deviled eggs. For a more substantial salad, add in cooked orzo pasta or leftover cooked rice or a bunch of fresh greens.
Green goddess tuna salad with almond, mint and arugula
Makes 4 to 6 servings
3/4 cup total packed fresh herbs, combination such as fresh mint, basil or flat-leaf parsley, baby arugula and/or dill
1/4 cup Marcona almonds or raw almonds or walnuts
1 large jalapeño, stemmed (and seeded, if desired)
2 green onions, chopped into thirds
1 small ripe avocado
1/2 teaspoon sea salt
1/4 teaspoon freshly-cracked black pepper
1/4 cup sour cream or plain yogurt
1/4 cup mayonnaise
Zest and juice of 1 small lemon or lime
2 (5-ounce) cans wild-caught tuna or salmon
Garnishes: flake salt, fresh herbs, drizzle of olive oil, crushed potato chips
Combine herbs, almonds, jalapeño, green onions, avocado, salt, pepper, sour cream, mayo, lemon zest and juice in a food processor and blend until almonds are finely ground but not puréed. Taste and add more salt or pepper, as needed.
Add tuna or salmon to a medium bowl. Stir in about 2/3 cup herb mixture and stir to combine. Taste and add more salt, pepper, lemon, or herb mixture, as needed. Spoon into carved-out ripe tomatoes, use for deviled eggs, or pile onto toasted bread or crackers, or stir into cooked pasta. Garnish with flake salt, herbs, and a drizzle of olive oil, or crushed potato chips, if desired.
Save any extra green goddess mixture — without tuna or salmon — in an airtight container in the fridge up to three days. Use in place of mayo or with grilled fish, chicken or vegetables.