Inspired by Iranians’ love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches — and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.
{"@type":"Recipe","name":"Tuna Salad","author":"cooking.nytimes.com","url":"https://cooking.nytimes.com/recipes/1022354-tuna-salad-sandwiches?q=tuna%20sa","description":"Inspired by Iranians’ love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches — and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.","recipeIngredient":["2 cans Canned Tuna","2 Tbsp Mayonnaise","1/2 cup Dill Pickles, finely chopped","1 Celery Ribs, finely chopped","1 Green Onions, finely chopped","1/4 cup Dill, finely chopped","1/2 cup Parsley, finely chopped","3 Tbsp Lemon Juice","2 Tbsp Extra Virgin Olive Oil","1 tsp Kosher Salt","1/4 tsp Black Pepper, finely ground"],"recipeInstructions":["Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days."]}