Ingredients

2 tablespoons loosely packed fresh parsley leaves
1 4-inch rib of celery, cut in ½-inch pieces
1 ounce shallots
½ tablespoon drained capers, rinsed and drained again
2 teaspoons Dijon-style mustard (regular or grainy)
1 6-ounce can water-packed white albacore tuna, well-drained
3 tablespoons mayonnaise
¼ teaspoon freshly ground black pepper

Instructions

Insert the metal blade, put the parsley in the work bowl and pulse to chop, about 5 times. Add the celery to the work bowl, rough chop using the pulse, about 5 times. With the machine running, drop the shallots through the feed tube, process 5 seconds to chop. Add the parsley, capers, and mustard, use the pulse to chop finely, about 10 times. Add the tuna, pulse to chop, about 10 times. Add the mayonnaise and black pepper. Use the pulse to combine, about 5 times, do not over process. Transfer to a bowl, cover and chill for 30 minutes before serving to allow the flavors to develop. Taste and adjust seasonings as necessary. (Note: capers can be quite salty, so there is no additional salt in this recipe, if your palate dictates more salt, add kosher or sea salt to taste).

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