Wild Anithos Dill and Suyo Cucumber Tuna Salad

Wild Anithos Dill and Suyo Cucumber Tuna Salad


1/2 cup Wild Anithos Dill Mayonnaise
1 tbsp. Dijon Mustard
1 tsp. Lemon Juice
1/4 tsp. Fresh Ground Black Pepper
15 ounces, (3 cans), of drained Tuna
1/3 cup Celery, minced
1/3 cup Cucumber, diced
1/3 cup Red Onion, diced
Fresh Dill to taste
In a bowl mix together the Wild Anithos Dill Mayonnaise, Dijon Mustard, Lemon Juice, and Black Pepper.
Once combined, add in the Tuna, Celery, Cucumber, Red Onion, and Fresh Dill. Mix well.

Refrigerate for at least an hour before serving.
Enjoy on a croissant, over a salad mix, or with your favorite crackers!


Wild Anithos Dill Mayonnaise

2 egg yolks
1/3 cup Olive Amelia Wild Anithos Dill Olive Oil
1/3 cup Olive Amelia Extra Virgin Olive Oil 
2 tsp. Olive Amelia Suyo Cucumber White Balsamic Vinegar

Using an immersion blender, blend the egg yolks until smooth.
Slowly add the olive oils until the mixture begins to thicken.
Once the olive oils are incorporated add the Suyo Cucumber White Balsamic Vinegar.
Season with salt to taste and enjoy!

Locals Supporting Locals
The croissants are from our local bakery Nana Teresa’s.
Featuring an array of freshly baked treats!
Located in Historic Downtown Fernandina Beach, Florida.

Mixed Greens are from Bacons Select Produce.
Hydroponically grown produce – Available at the farmers market every Saturday in Historic Downtown Fernandina Beach, Florida.