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Mili Takashima

Tuna with Italian flavor

I use fresh ingredients and no mayonnaise, for tuna filled with flavor and texure, to make a classic Italian-style sandwich, filling for lettuce wraps, or as a topper for salad.
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Ingredients Method Video

Ingredients
  

  • 10 ounces canned tuna, drained You'll use either two small cans, or one large can to have the right ratio of protein. I always recommend the highest quality tuna you can purchase: wild-caught Albacore, packed in water.
  • 1/2 cup chopped celery Two stalks. You can also choose to substitute or mix-in with fennel.
  • 1/4 cup chopped Italian, flat-leaf parsley For best results, use fresh parsley.
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh squeeze lemon juice Strain the juice of about two lemons.
  • 1/2 teaspoon fresh cracked pepper season to your taste
  • 1/2 teaspoon coarse salt season to your taste

Method
 

  1. In a bowl, place tuna that has been drained of all canned-liquid. Add the celery (and/or fennel if you're using it), fresh parsley, olive oil, fresh squeezed lemon juice, pepper and salt.
  2. Use a fork and break the tuna down and into the juices.
  3. Combine all ingredients so that the olive oil and lemon juice have completely soaked into the tuna, and there is an even distribution of all ingredients.
  4. Top onto bread, use as a filling for lettuce wraps, or top salad greens. Any left overs can be stored in a sealed container and kept in the refrigerator for up to three days.

Video