Composed Dilled Tuna Salad

• 12 ounces chunk light tuna, very well drained
• 2 tablespoons mayonnaise
• 1 teaspoon fresh squeezed lemon juice
• 2 teaspoons finely chopped fresh dill
• 3 tablespoons thinly sliced green onions, divided use
• 2 teaspoons tiny nonpareil capers, divided use
• salt and pepper
• fresh dill
• 1 medium fresh cucumber, thinly sliced but not peeled
• carrot curls, for garnish
• crisp whole wheat crackers or baguette, to serve

1. In a medium bowl, stir together the tuna (be sure that it is very well drained), mayonnaise, lemon juice, finely chopped dill, 1 tablespoon thinly sliced green onions, and 1 teaspoon finely chopped capers. Season to taste with salt and pepper. Cover and chill until serving time.
2. Make carrot curls: use a vegetable peeler to slice off thin strips of carrot; plunge the carrots into ice water to curl. Drain before using.
3. For each serving, place the tuna mixture into a small rounded bowl and pack down with a rubber spatula.
4. Overturn the bowl onto a salad plate and lift it away.
5. Create a border with fanned cucumber slices, tuck in a few sprigs of fresh dill topped with carrot curls and slices of green onion.
6. Stud the tuna salad mound with a few whole capers and sliced green onions, and top with a slice of cucumber and sprig of fresh dill.
7. Serve with crisp whole wheat crackers or a baguette.

light tuna, mayonnaise, fresh squeezed lemon juice, fresh dill, green onions, nonpareil capers, salt, dill, fresh cucumber, carrot curls, whole wheat crackers

Taken from www.food.com/recipe/composed-dilled-tuna-salad-381527 (may not work)