Something from Nothing by Alison Roman

A New York Times bestselling cookbook featuring more than 100 simple, flavour-driven recipes.

Tuna Salad Salad 

Serves 4

Ingredients

• 2 cans (170 g / 6 oz each) tuna, drained
• 2 tbsp finely diced red onion or shallot
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 celery stalks, finely diced
• ¼ cup fresh dill, chopped, plus extra for garnish
• ⅓ cup mayonnaise
• Salt and freshly ground black pepper
• 1 small head iceberg lettuce, chopped into bite-sized pieces
• 2 tbsp capers, drained (optional)
• 4 slices rye or sourdough bread
• Butter or mayonnaise for serving

Method

1. Quick-pickle the onion
   • In a medium bowl, combine the onion, lemon zest, lemon juice, a pinch of salt, and a few grinds of black pepper.
   • Let sit for 5–10 minutes.
2. Make the tuna salad
   • Add the celery, dill, mayonnaise, and tuna to the bowl.
   • Mix gently until combined.
   • Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
3. Prepare the lettuce
   • Place the chopped iceberg in a large serving bowl.
   • Toss lightly with a squeeze of lemon juice and a pinch of salt.
4. Assemble
   • Spoon the tuna salad over the lettuce.
   • Scatter with extra dill, sliced onion, and capers if using.
5. Serve
   • Toast the bread until crisp.
   • Spread with butter or mayonnaise and serve alongside.

A Few Optional Upgrades

• Add sliced cucumber for extra crunch.
• Mix in a tablespoon of Dijon mustard.
• Top with sliced avocado.
• Add a soft-boiled egg for a more substantial meal.

This is the kind of lunch that feels simple but surprisingly luxurious—cold, crunchy, lemony, and packed with fresh herbs. Perfect with a glass of crisp white wine or sparkling water with lots of ice. 

Alison Roman tip: Don't skimp on the dill or the iceberg lettuce. The contrast between the creamy tuna and the super-crisp lettuce is what makes this a "salad salad" rather than just tuna salad