This simple salad is so versatile that you will not only love it but it will also become one of your favorite problem-solving recipes. In fact it makes a delicious appetizer, it’s ideal for lunch or for a picnic, it can be used in sandwiches, as a dip with raw vegetables or served on toasted whole-wheat bread for brunch.
Can you ask more from such an easy recipe?
Ingredients:
(serves 4) A Gf
- 10 oz. of oil-packed canned white tuna
- 1 can of artichoke hearts
- 4 stalks of celery
- 1/3 cup of sunflower seeds
- 1 yellow bell pepper
- 2 green onions
- 3 Tbsp. of mayonnaise
- Salt
- Freshly ground pepper
For the mayonnaise:
- 1 egg
- a few drops of lemon juice
- 1 cup of olive oil
- a pinch of salt
Make the mayonnaise. I always recommend the home-made one because is healthier than its commercial version.
Break the egg in the plastic beaker of your hand blender or in any a tall container with a small base. The egg must be at room temperature. If you forgot to take it out of the fridge in advance, put it in a cup of warm water for 15 minutes.
Add ¾ cup of olive oil (not extra-virgin because the flavor of the mayonnaise will be too strong), a pinch of salt, and beat for a few seconds with the hand blender at high speed. Add a few drops of lemon juice and the remaining oil, and blend for a few more seconds. Taste and adjust for salt or lemon.
Drain the artichoke hearts, squeeze them to remove any remaining water and chop them very finely.
Open the tuna cans and drain all the oil. Transfer the tuna into a mixing bowl and mince it finely with a fork.
Wash and dry the celery stalks and cut them into very small pieces.
Do the same with the yellow bell pepper and the green onions (only the white part).
Mix together the celery, artichokes, bell pepper, sunflower seed and tuna. Add 3 Tbsp. of mayonnaise, adjust for salt, ground some black pepper and stir well with a wooden spoon to mix all the ingredients together.
Refrigerate for at least one hour and serve cold.