1 can quality tuna (packed in oil or water)
1 cup chopped fresh parsley
1/3 to 1/2 cup diced onions
1/4 cup currants
2 tbsp. capers
1/4 cup mayonnaise
2 tbsp. prepared mustard
1 to 2 tbsp. balsamic vinegar (aged)
pepper, to taste (cayenne for an extra kick)

I get the sashimi grade wild caught ahi tuna. It's $4.00 a can but I like a good tuna salad without the dolphin worries.

Fresh parsley is one of the most nutritious herbs and it sweetens breath (a good combo with onions) and I eat it like lettuce. Chopped in the tuna salad it adds color, flavor and texture. I use a sweeter, milder onion but a spicy red onion makes good tuna salad too.

Currants add a bit of sweet and a little surprise. When adding the capers I'm careful not to add the brine because it will throw the flavor off.

Add the mayo how you like it... do you prefer a very mayonaissey tuna salad? Well then, add more. However with this recipe you don't even really need any mayo.

The balsamic is the "piece de resistance". I like the thick sweet balsamic (it can get kinda spendy but it's worth it) and it's what really brings this tuna salad together.

If I'm feeling frisky I'll add some cayenne pepper.

Otherwise mix it all up until ingredients are evenly dispersed and serve on bread, on lettuce or however you want. Sometimes I just eat it straight out of the bowl!

Submitted by: Clarissa