Tuna Salad with Cauliflower, Jalapeno, and Cilantro

Name: Tuna Salad with Cauliflower, Jalapeno, and Cilantro
Yield: Serves 4 (Makes about 2 cups, enough for 4 sandwiches)
Ingredients: 2 (6-ounce) cans, solid white tuna in water; 2 tablespoons, lemon juice; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 small rib, celery, minced (about 1/4 cup); 2 tablespoons, minced red onion; 4 ounces, cauliflower florets, cut into 1/2-inch pieces (about 1 cup); 1 , medium jalapeño chile, minced (about 2 tablespoons); 2 , medium scallions, minced (about 1/4 cup); 2 tablespoons, minced fresh cilantro leaves; 1/2 cup, mayonnaise; 1/4 teaspoon, Dijon mustard

Main Courses
Fish & Seafood
Make Ahead
Salads

Appears in Cook's Illustrated May/June 2001, America's Test Kitchen TV

Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.

SERVES 4 (Makes about 2 cups, enough for 4 sandwiches)

TIME 20 minutes

Tuna Salad with Cauliflower, Jalapeno, and Cilantro

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