Wild Anithos Dill and Sicilian Lemon Tuna Salad

Introducing a refreshing, vibrant twist on a classic—this Wild Anithos Dill & Sicilian Lemon Tuna Salad is bursting with fresh herbs, crisp veggies, and zesty flavor in every bite. Made even better with a creamy, homemade dill and lemon mayo featuring Olive Amelia's Wild Anithos Dill Olive Oil and Sicilian Lemon White Balsamic Vinegar.

Ingredients:

For the Tuna Salad:

• ½ c. Wild Anithos Dill Mayonnaise

• 1 Tbsp. Dijon mustard

• 1 tsp. fresh lemon juice

• ¼ tsp. freshly ground black pepper

• 15 oz. (about 3 cans) tuna, drained

• ⅓ c. celery, minced

• ⅓ c. cucumber, diced

• ⅓ c. red onion, diced

• Fresh dill, to taste

For the Wild Anithos Dill Mayonnaise:

• 2 egg yolks

• ⅓ c. Olive Amelia Wild Anithos Dill Olive Oil

• ⅓ c. Olive Amelia Extra Virgin Olive Oil

• 2 tsp. Olive Amelia Sicilian Lemon White Balsamic Vinegar

• Salt, to taste
  

Instructions:

1. To make the Wild Anithos Dill Mayonnaise, blend egg yolks until smooth using an immersion blender.

2. Slowly drizzle in Wild Anithos Dill Olive Oil and Extra Virgin Olive Oil while blending continuously until the mixture thickens into a creamy mayo.

3. Add Sicilian Lemon White Balsamic Vinegar and salt to taste, blending briefly until smooth. Set aside.

4. In a mixing bowl, whisk together ½ cup prepared dill mayo, Dijon mustard, lemon juice, and black pepper until smooth.

5. Add the drained tuna, minced celery, diced cucumber, diced red onion, and fresh dill to the bowl. Gently mix until everything is well combined.

6. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

7. Serve chilled on a croissant, over salad greens, or with your favorite crackers.