Twenty-minute recipes from under the sea By: Text: Jason Horn and Cooking Light staff
There's no mayo in sight in this tuna salad, just lots of fresh flavors, such as fennel, red onion, basil, and lemon. Splurge on a high-quality olive oil for this recipe: It's not cooked, so the full flavor will come through in the finished product. Use different kinds of bread to change the tenor of this dish. A hearty multigrain or three-seed makes it more filling, while a sourdough gives it a lighter feel.