I really liked this recipe - a take on tuna salad without the usual celery and pickle suspects. This came together so quickly and was perfect for a weeknight meal for my family. We served it over greens with rolls and fresh carrots on the side.
The ed. must have forgotten the hyperlink. :(
Here's the aioli recipe recommended by Southern Living: http://www.myrecipes.com/recipe/lemon-aoli-10000001906306/
I Love Tuna, but I'm not a big fan of mayo; however, cutting the fattiness with sharp flavors piqued my interest. The aioli recipe is very simple and fast; it works well for this application. But it seems harsh on vegetables, for example. I'd either let the aioli sit a long time or poach the garlic in a 1/2 tsp olive oil (ramekin in the toaster oven is a simple way) to mellow the garlic.
I'll stick to my fave Tuna Salad with Citrus Vinagrette for myself, but will keep this around for guests.
Thanks, Ms. Hajeck