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Mediterranean Tuna Salad

A technical 15-minute masterclass in Garde Manger assembly. High-quality oil-packed tuna is stabilized in a bright, citrus-balsamic emulsion and fortified with the architectural crunch of fresh fennel and the savory depth of sun-dried tomatoes for a sophisticated, travel-ready lunch.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

The Base Components
  • 2 5-ounce cans tuna packed in oil, drained
  • 3 tablespoons capers drained
  • 3 tablespoons julienned sun-dried tomatoes drained
  • ½ fennel bulb finely diced (about 3 tablespoons)
  • 1 small orange bell pepper diced (about 3 tablespoons)
  • 2 tablespoons fresh green dill chopped
The Citrus Emulsion
  • ½ cup premium mayonnaise
  • ¼ cup fresh lemon juice from 1 large lemon
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Method
 

Architectural Assembly
  1. In a heavy ceramic mixing bowl, flake the drained tuna with a fork to maintain distinct texture.
  2. Add the capers, julienned sun-dried tomatoes, diced fennel, orange bell pepper, and fresh dill.
  3. Toss gently to ensure a uniform distribution of the harvest.
Developing the Emulsion
  1. In a separate glass prep bowl, whisk together the mayonnaise, lemon juice, and white balsamic vinegar.
  2. Season with salt and pepper, whisking until the dressing is silky and perfectly homogenous.
The Final Execution
  1. Pour the citrus emulsion over the tuna mixture.
  2. Utilizing a spatula, gently fold the components together until every ingredient is lightly coated.
  3. Taste and adjust seasoning with additional salt or pepper if required.