Tuna Salad with Lime and Fresh Herbs -

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Tuna Salad with Lime and Fresh Herbs

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By Jean Anderson

Posted July 23rd, 2007

This article is reprinted with permission from Process This: New Recipes for the New Generation of Food Processors Plus Dozens of Time-Saving Tips, by Jean Anderson, (2005, William Morrow Cookbooks)

Process This: New Recipes for the New Generation of Food Processors Plus Dozens of Time-Saving Tips

Servings:	5
Author Notes:	This is a recipe I've evolved over time specifically for the food processor. I like it best with fresh dill, fresh lemon thyme and marjoram, and in most high end supermarkets, these are now available year round. If you can't find them, substitute dried herbs. But do try this recipe again when the fresh are available - there's a world of difference in flavor.
Ingredients:	1 medium yellow onion, cut into wedges 3 tablespoons well drained small capers 3 tablespoons coarsely shopped fresh dill or 1 tablespoon dried dill weed 2 tablespoons fresh marjoram leaves or 1 1/2 teaspoons dried leaf marjoram, crumbled 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh lime juice 1/2 cup light or low fat mayonnaise 2 cans (12 ounces each) water-packed solid-white tuna, drained well 1/2 cup freshly diced celery (about 1 small rib), optional 1 to 2 tablespoons milk, if needed to moisten the tuna salad
Instructions:	1. Pulse the onion, 1 tablespoon of the capers, the dill, marjoram, thyme, and black pepper 6 to 7 times in a food processor fitted with the metal chopping blade until coarsely chopped. 2. Add the lime juice and mayonnaise and pulse 4 to 5 times to combine. 3. While the tuna is still in the cans, flake by slashing down through it with a sharp knife in a deep criss cross pattern. Empty the tuna directly into the food processor, add the remaining capers and pulse 3 to 4 times, just enough to combine. Quickly pulse in the celery, if desired. And of the mixture seems dry, pulse in the milk. Easy does it. If you prefer coarser texture tuna salad, pulse in 1 can of tuna only, then mix the second can in by hand after all the other ingredients have been incorporated. 4. Transfer the tuna salad to a serving dish, cover with plastic food wrap, and refrigerate several hours before serving. This gives the flavors a chance to mellow.