- 1 tablespoon minced shallot
- 10 ounces canned white tuna packed in olive oil , I use albacore
- 1/4 cup chopped celery , from about 1 large rib of celery
- 1/4 cup roughly chopped celery leaves
- 1 1/2 tablespoons roughly chopped tarragon
- 1 tablespoon mayonnaise
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 teaspoon dijon mustard
- 2 teaspoon whole-grain mustard
- 1/4 teaspoon kosher salt , add more to taste
Directions:
-
Drain the olive oil from the tuna and add to a medium bowl. Add the remaining ingredients. Use a fork to combine. Taste and add more salt to taste. Serve on sliced toast or on a bed of lettuce.
Serves 2
