A spin on Mathew McConaughey’s Kitchen Sink Tuna Salad…because it was missing OLIVES! We made a couple other minimal changes too, and “alright, alright, alright”, it’s absolutely delicious!
Recipe and image by Chef Jamie Gwen
Ingredients
- 1/2 cup mayonnaise
- 1 large shallot, minced
- 2 tablespoons lemon juice2 tablespoons olive brine from the Pearls Olive Jar
- 10 ounces canned high-quality tuna packed in oil
- 1/2 cup Pearls Specialties Double Stuffed Garlic/Jalapeno Olives, diced
- 1/3 cup crispy fried onions
- 1/2 cup chopped apple
- 1/2 cup corn kernels
- 1 tablespoon agave or honey
Cooking Instructions
- In a mixing bowl, whisk together the mayonnaise, shallot, lemon juice and olive brine.
- Drain the tuna from the can and flake until shredded. Add the tuna to the dressing along with the diced olives, fried onions, apple, corn and agave or honey. Cover and refrigerate for at least an hour, or better yet one day, for the flavors to meld.
- We like it best as a Tuna Melt on toasted sourdough with melted Havarti cheese, but it’s yummy with crackers or in a lettuce cup, too.
