Ingredients
Scale
- 2 (5 ounce) cans tuna in olive oil, drained
- 2 hard-boiled eggs, finely chopped
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons capers, rinsed and chopped
- 2 tablespoons cornichons or small dill pickles, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- In a medium bowl, flake the drained tuna with a fork.
- Add the chopped hard-boiled eggs to the bowl with the tuna.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, capers, cornichons, parsley, chives, tarragon, and lemon juice.
- Pour the gribiche dressing over the tuna and egg mixture.
- Gently fold everything together until well combined.
- Season with salt and black pepper to taste.
- Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
- For a creamier texture, you can mash some of the hard-boiled egg yolks into the dressing.
- Adjust the amount of mayonnaise and mustard to your preference.
- This tuna gribiche is excellent served on crackers, toast, in a sandwich, or over a bed of greens.
- You can substitute other fresh herbs like dill or chervil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: French
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 120mg