Not Your Mother's Tuna Salad

I've been telling people how much I a. dislike cold salads with mayo and b. I don't really like tuna that much but c. I really like this salad.  It came as a result of necessity--isn't that how the best things come about?--when it was nearly 90 degrees and John wanted a cold salad to with the sausage from Saylor's and Company we were grilling. It was too late to start a potato salad, so I looked in the fridge. And then I saw the radish dip from Salvaterra's Gardens. And then I thought, couldn't we use this in a tuna salad, instead of mayo?

And I did. I tried a small sample first, of elbow macs and some good quality tuna packed in olive oil, and it was good. Bright with the herbs parsley and dill and with chopped radish and green onion, this dip just screams spring. Chill it in the fridge for a couple of hours and then zest a lemon on top, and toss to combine. My friend Lenora says it begs to be eaten with smoked salmon. Oh wait. Maybe this should be used in a salmon salad. Oh, this is getting interesting......

I'm fairly certain that this one is going to be in the cookbook. But now I'm wondering if it's worth exploring with good canned salmon. What do you think?