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Creamy Tuna Salad w/ Herbs

From South Cumberland Farmer's Market

<p>While we love many kinds of tuna salad, this version tops them all. The crispy celery and red onion add zest and crunch, while Duke&#8217;s mayonnaise and a touch of Dijon mustard marry it all together.</p>
Source: The Cline Family Cookbook (Entered by Lee and Jen Cline)
Serves: 3 to 4 servings

2 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
4 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
2 teaspoon minced flat-leaf parsley
2 teaspoon minced garlic
1 teaspoon dry dill
1 teaspoon celery seed
1/4 cup parmesan cheese
1/2 cup Duke's prepared mayonnaise
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard

Step by Step Instructions
  1. In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and herbs. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine.
  2. Add lemon juice, to taste, if using. The lemon juice is optional as it’s not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
  3. Serve on toast, bread or on lettuce.