Place the red onions in a small bowl and cover with apple cider vinegar. Set aside for 15 minutes, and then drain.
½ cup red onion, ½ cup apple cider vinegar
In a large bowl, add the drained tuna, pickled onions, cranberries, celery, capers, dill and parsley.
2 7 oz. cans tuna in water, ½ cup dried cranberries, 2 celery ribs, ¼ cup capers, 2 tablespoon dill, 1 tablespoon parsley
In a medium bowl, mix together the mayonnaise, lemon juice, mustard, salt and pepper (add the salt in ½ teaspoon increments, to taste).
¾ cup mayonnaise, 1 large lemon, 1 tablespoon Dijon mustard, 1 teaspoon Kosher salt, Freshly ground black pepper
Add the mayo mixture to the tuna mixture, and using a large wooden spoon, stir the salad to fully incorporate all ingredients.
Refrigerate for at least 1 hours before serving. (Can be prepared 24 hours in advance of serving).
Serve on a bed of greens or as sandwiches.
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