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Morgan's Tuna Salad

Hi, guest appearance by Dan’s assistant, Morgan, here. Struck by hunger, I whipped up this festive mayo based salad for Grossy and Gus on a weekday in April. Always one to put tuna salad on a pedestal, I knew I had to make this one shine. Fresh herbs, cucumber, and whole gherkins give this spread a star quality that makes the sun dim. If you don’t want sad tuna salad, this is the recipe for you! Best on a toasted baguette with cheese and mayo, but also eaten directly off the spoon. This recipe makes extra, because why make just enough when you could eat it for every meal!


4 4.94 oz cans of tuna*

1 cup finely chopped celery

1 cup finely chopped cucumber

1/4 cup finely chopped gherkins/cornichons

1/4 cup chopped parsley

1/4 cup chopped chives

1/2 cup of mayo

1 teaspoon Coleman’s mustard (or your fave mustard)

Salt and pepper to taste

*If you don’t like tuna, use chicken! Vegetarian? Use smashed chickpeas!


Mix everything together in a bowl until well combined. Keep extra in the fridge.

If you want the full sandwich pictured above, here’s what’s on the baguette:

Melted cheddar

More mayo

Drizzle of honey

Whole gherkins/cornichons

Watch me make this recipe here.


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