i made the world's best tuna salad

even if you don't like tuna salad

I’m usually pretty humble. Like the annoying kind of humble when my sister gushes about my TikTok page to everyone we meet I’m like “Omg no stop it, I’m just a nobody. Just a stupid little girl on the internet making stupid little recipes that no one cares about.” But then there are moments like this week where I cook a few things in the kitchen and I wonder like, “Was I born to cook?” All that over a tuna salad and a pita recipe. But like, a really really good tuna salad and pita. More on that below.

Lately, I’ve felt very drawn to light, herby, citrussy flavors and even though we’re still 2 ft under snow here in Canada I can just feel the essence of spring coming.

the spring vibes are springing

I also remembered how much I love fennel! And if you say you don’t like fennel you definitely just haven’t had it in a good way, I swear. My boyfriend would always freak when he saw me buying fennel and then it would be SILENCE when I serve it. Citrus, olive oil and herbs are key to making it palatable.

And while I’m looking forward to spring, I’m still enjoying hibernating a bit longer for the winter and thriving in my bread making era. By that I mean I baked a focaccia and pita last week. Ooookay Miss Bread Maker :*

Let’s do a recipe round-up:

mortadella burrata focaccia

it’s actually a funny story behind the inspiration of this sandwich. it’s not really that funny, I don’t know why I said that but it’s a story nonetheless.

when we lived in Lisbon over the summer, our favorite bakery (called Marquise, def get the croissant it’s riiich) had a rotating variety of sandwiches and one time I saw them have this exact focaccia sandwich, but I was too full for a whole ass sandwich so I said I’ll just come back the next time.

and then the next time I saw them have it I noticed it had pistachios and my boyfriend is allergic and I’m not my own person so I didn’t want to get something we couldn’t share so I was like, okay for SURE next time.

anyway, there was no next time, they never had it again and then we left and I have been thinking about this sandwich for 3 months so I made it. I used BA’s no-knead focaccia.

from there, I did:

a layer of pesto / burrata + black pepper / arugula tossed in lemon zest + salt + evoo / mortadella /parm + evoo / crushed pistachios

it was everything and I guess this wasn’t really a recipe but say thank you anyway.

herby tuna salad salad

it was funny (here we go again) someone commented on my video and said this is an actual “tuna salad salad” because the tuna salad was over a bed of lettuce instead of on toast which is what people usually do with tuna salad. take a shot everytime I say tuna salad. tuna salad.

but this would absolutely slap over a slice of toasted sourdough, I just didn’t have the patience to go buy some.

also, I made this sauce out of necessity to clear out the insane amount of dill I bought (because I’m feeling very herby, remember) so feel free to adapt and do the same with whatever herbs you have rotting away in the back of your fridge - cilantro, parsely, basil etc. video here!

i mean, hello

here’s what I did-ish, you can always go along and tweak as you like:

green goddessy herby sauce:

- 3/4 cup coarsely chopped dill

- 7-9 leaves of basil (I used 1 tbsp of leftover pesto)

- 1.5 persian cucumber

- juice of 1 lemon + zest of 1/2 lemon

- 1 tbsp extra virgin olive oil

- 1 shallot

- couple capers

- 2-3 tbsp mayo

- 2 tbsp greek yogurt

- splash of pepperoncini juice (random + not necessary

but if you have it I really liked the flavor it added)

- salt + pepper to taste

the rest:

- 3.5 oz canned tuna (i used fishwife)

- 1/2 head iceberg lettuce

- 2 jammy eggs (7.5 min boiled)

- 2-3 pepperoncinis chopped

- persian cucumber

1. soft boil your eggs. this is the no fail method to making the perfect egg. boil your water first. then spoon in your eggs (make sure it’s not a rapid boil so they don’t break) and then start your timer. 7.5 minutes. keep the water at a lightly bubbling simmer, nothing crazy but nothing too still. then run under cold water and done.

2. blitz up all the ingredients for the dressing in a blender/food processor. mine is weak so I had to cut everything up but if you have a strong one you can throw it all in whole or halved.

3. fluff/mash/fork your tuna to make it more airylike. I just went at it to seperate the chunks pretty much.

4. dice your eggs. add to your tuna along with about 1/3 of the dressing? it depends how saucy you want it. start light and keep adding. add the pepperoncinis, more salt + pepper to taste, and your cucumber ribbons (use a vegetable peeler to achieve) and you have yourself the lightest, freshest, bestest tuna salad in the whole entire world.

can you please let me know if you make it so I know I’m not biased and that it is for sure the world’s best tuna salad in the whole wide world. btw this made 2 perfect sized lunch bowls.

people on tiktok thought they were PILLOWS

PITA <333333333

my life has been altered with this experience of making fresh pita. I think the last time I had such fluffy amazing pitas was when I went to Israel like 6 years ago. I used the recipe from @bengingi on Instagram. he is a true bread king, and I trusted no one but him to deliver on a pita recipe. I highly recommend everyone trying out homemade pita because the thin lil flaps in the store are just not it. video here!

yogurt marinated chicken turkey pita

this was supposed to be a chicken thigh recipe, but someone, that wasn’t me accidentally bought turkey thighs at the store. the reason was and I quote “I didn’t even read the label, why the hell would they be selling turkey thighs in the store, who does that?”

you know what, kinda valid because I don’t think I have ever eaten turkey (aside from cold cuts) outside of Thanksgiving. but, these thighs were super juicy and I wouldn’t mind accidentally making them again.

go ahead and replace with chicken thighs if you’re not ready for that though. the marinade will work magic and tenderize them just as good. here’s how to make it:

marinade recipe:

- 1.5 lbs boneless chicken thighs

- 5 mint leaves

- 7 basil leaves

- 7 sprigs of cilantro

- juice + zest of 1/2 lemon

- 1/2 cup yogurt (greek or regular)

- 1/4 cup pickle juice (and a pickle for the chef)

- plenty of black pepper + salt

- generous sprinkle of oregano

- 4 cloves garlic sliced

- 2 tbsp evoo

1. combine your marinade ingredients in a bowl and add your thighs. cover with plastic wrap + refrigerate from 30 min (which would be disappointing and not that cool of you) up to 24 hours. i did 24 hours because i forgot about it, but a few hours would suffice!

2. remove your thighs from the marinade and bake on a sheet pan lined with parchment, skin side up (if you went that route) at 425 F for about 25 min-ish to get crisp skin and a juicaaay inside. if you have a thermometer i guess you could measure them until they reach 165 F but I just cut them open and if it’s not pink we’re good to go lol.

3. now you have your pita + your chicken - time for accompaniments!

fennel salad:

- handful of parsley, coarsely chopped

- 5 mint leaves finely chopped

- 1 cup of fennel very finely sliced (or mandolined)

- juice of 1/2 lemon

- generous drizzle of evoo

- salt + pepper

just add it all to a bowl and mix. easy + delightful.

tahini dressing:

- 1/4 cup tahini

- juice + zest of 1/2 lemon

- salt to taste

- 3 tbsp + water

mix everything and add your water in a tablespoon at a time until the sauce is thinned out to your liking.

pickled red onions:

- 1 red onion, thinly sliced

- 1/2 cup red wine vinegar (can use regular white vinegar or acv)

- 1 cup boiling water

- 2 tsp sugar

- optional: spices (bay leaf, mustard seeds, peppercorns etc)

mix the water, vinegar and sugar and pour over the onions in a heat proof jar. add spices if you feel like it, I only did because I just bought a pickling mix and wanted to test it out. let cool at room temp then refrigerate.

I know there’s a couple components to this but you can make the pita + marinate the chicken one day and the salad/dressings come together super quick!! I hope you try it out otherwise I wrote this all out for nothing!??!?

& as always, I post throughout the week on instagram + tiktok:

instagram: @babytamagooo

tiktok: @babytamago

hope you have a delicious sunday <333