Tuna Salad

Tonight I made some tuna salad in the style of Alison Roman, my recently discovered cooking mentor. You can check out the recipe on her newsletter.

A cutting board topped with toast, lettuce, soft-boiled eggs, parsley, celery leaves, sliced red onions in a bowl, dill, a sliced lemon, and a dish of capers with a bowl of tuna in the background.

I did a couple things differently. I added a bit of dijon and some cayenne pepper, which I always call Kanye pepper because my brain is broken. I also messed up a bit and didn’t add the onions until the end, so I had to pour out the delicious liquid before adding it to my already lemon-ed tuna mix. So sad. In the recipe she only calls for dill at the end, but I used dill, parsley, and celery leaves, too. And a soft-boiled egg.

Plated tuna salad with lettuce leaves, toast, soft-boiled eggs, and an iceberg lettuce salad topped with parsley, celery leaves, sliced red onion, capers, and dill.

This meal was as well-rounded as Alison Roman’s Slow-Cooked Tuna recipe, albeit less savory. That recipe changed how I understood a meal. What I considered a balanced meal was a meat, starch, and veg with some different colors and flavors. But there’s something more going on there. The next time I make it, I’ll go in-depth about my culinary awakening.

Okay, so this tuna salad is good. What makes it great is the textures and harmonious flavors of the fixins. Sliced red onion gives fresh crunch, capers lend a briny pop, the buttery toast, the creamy eggs, the crispy lettuce. Each bite was interesting and melded perfectly with one another.

Last night I tried making the date and lemon chicken recipe, but my ratios must have been off. I’d like to try it again sometime, but there’s so many new things I want to make while I have all this enthusiasm.

Next week I hope to move on to a different influence, as much as Alison Roman is a great recipe developer, I want to keep pushing my comfort.

All done. 👋

All done. 👋