Fresh Tuna Salad.

Course Salads

Ingredients in this Recipe

• 1 1/2 tablespoons mayonnaise (thinned out with 1 tablespoon fresh lemon juice)
• 1 bunch scallions (chopped, green and white parts)
• 1 pound fresh Sushi grade or Yellow Fin tuna (2 center cut about 2/3 inches thick slices)
• 1 tablespoon flat leaves parsley (chopped)
• 1 teaspoon Herb de Provence
• 1/2 cup pure olive oil
• 1/2 teaspoon red pepper flakes
• 3 celery stacks preferably with the leaves (thinly sliced)
• 3 hard boiled eggs (chopped the size you like)
• 3 medium kosher dill pickles (peeled and diced small)
• Salt and freshly ground black pepper ( to taste)
• Zest and juice of 1 large lemon

See Full Recipe at Food52