Introducing our refreshing and flavorful Wild Anithos Dill and Suyo Cucumber Tuna Salad—a vibrant fusion of fresh ingredients that tantalize the taste buds with every bite.
Ingredients:
- 1/2 cup Wild Anithos Dill Mayonnaise
- 1 tbsp. Dijon Mustard
- 1 tsp. Lemon Juice
- 1/4 tsp. Fresh Ground Black Pepper
- 15 ounces, (3 cans), of drained Tuna
- 1/3 cup Celery, minced
- 1/3 cup Cucumber, diced
- 1/3 cup Red Onion, diced
-
Fresh Dill to taste
Directions:
- In a bowl mix together the Wild Anithos Dill Mayonnaise, Dijon Mustard, Lemon Juice, and Black Pepper.
- Once combined, add in the Tuna, Celery, Cucumber, Red Onion, and Fresh Dill. Mix well.
- Refrigerate for at least an hour before serving.
- Enjoy on a croissant, over a salad mix, or with your favorite crackers!
Wild Anithos Dill Mayonnaise
Ingredients:
- 2 egg yolks
- 1/3 cup Olive Amelia Wild Anithos Dill Olive Oil
- 1/3 cup Olive Amelia Extra Virgin Olive Oil
- 2 tsp. Olive Amelia Suyo Cucumber White Balsamic Vinegar
Directions:
- Using an immersion blender, blend the egg yolks until smooth.
- Slowly add the olive oils until the mixture begins to thicken.
- Once the olive oils are incorporated add the Suyo Cucumber White Balsamic Vinegar.
- Season with salt to taste and enjoy!