The Best Tuna Salad Doesn’t Use Mayo

The Best Tuna Salad Doesn’t Use Mayo

You may know Jennifer Fisher as a jewelry designer, but you may not know that she’s a passionate cook with a flair for making basic recipes like tuna salad feel elevated.

Fisher’s business was born in 2006 (after one of her signature necklaces was worn on a Glamour cover with Uma Thurman), but she’d been attending cooking classes long before that after school. “I immediately developed a love for cooking,” she says. “I remember vividly learning how to make a fried egg in Montessori school.”

Fast-forward years later and Fisher was diagnosed with a hypoactive thyroid, technically called Hashimoto’s thyroiditis, an autoimmune disease, making home cooking even more important. “I’m very careful about what I put into my body,” she says. “My doctor recommended that I go gluten-free, given that I have a hypoactive thyroid, so I started substituting and making adjustments to my lifestyle years ago, and it has made a drastic difference in how I deal with my autoimmune disease.”

As a business owner and a mother, Fisher says cooking is also an outlet she relies on to decompress. “I always say, ‘I don’t go to therapy; I cook.’” And she’s had nothing but time to indulge her passion while quarantining in New York City with her husband and two children. “We don’t see much of our kids except for when they come out of their rooms and are hungry. So the greatest thing is cooking something that smells delicious because it brings them out.”

One of Fisher’s go-to recipes is her mayo-free spa tuna salad, made entirely of pantry staples, which can often be spotted on her Instagram account specifically dedicated to food @jenniferfisherkitchen. “I never ate tuna until I learned how to make this because [the] fishy [taste] wasn’t my jam. As soon as I started making this, I was able to eat it. It’s been a game changer for me.”

The best part of this recipe: It’s perfect for quarantine cooking, and substitutions are encouraged. “If you don’t have piquillo peppers, use crushed red chili flakes or a little hot sauce,” she suggests. “It’s delicious with any kind of onion—green or white if you don’t have red.” One thing to definitely not skimp on: “Any kind of herb—dill is a great swap if you don’t like cilantro.” So raid your pantry and make your own version of Fisher’s beloved mayo-free spa tuna salad. If you really want to take it over the edge, try seasoning it with one of Fisher’s homemade finishing salts—the first and only items sold on her site that aren’t an accessory.

Jennifer Fisher’s Mayo-Free Spa Tuna

Serves:

Two

Ingredients:

• 2 eight-oz. cans organic low-sodium white tuna
• Good dijon mustard (or any variety you prefer that’s not ballpark)
• 2 jalapeños, finely diced
• A handful chopped piquillo peppers
• ½ red onion, finely diced
• 1 can (15.5 oz.) organic white beans
• Vinaigrette (Fisher makes her own but any will do)
• Salt to taste

Directions

1. Drain the tuna.

2. Using the back of a fork, flake tuna in a bowl until fine.

3. Coat tuna with fresh vinaigrette. Add salt and pepper to taste.

4. Add mustard and mix well.

5. Add an even amount of jalapeños, piquillo peppers, and red onion for color and flavor.

6. Mash about a quarter of the beans, keeping the rest whole, and add to mixture.

7. Finish with finely chopped cilantro (or Italian parsley or dill if you prefer).

8. Serve with arugula and capers or with good-quality tortilla chips as shovels.

RELATED: More Women You Love Share Their Go-To Recipes

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The Best Tuna Salad Doesn’t Use Mayo

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