More often than not, tuna salad is made with a heavy mayo and hard-boiled egg. While I admit to enjoying that version, I fell in love with this recipe at first bite. With flaky, white albacore tuna, briny capers, rich kalamata olives, and crisp veggies, this tuna salad will make you rethink your old favorite, too. The dressing is simply lemon juice, Dijon, and olive oil, so it’s much healthier than the traditional mayonnaise-based dressing.
Here’s what you’ll need:
- 1/4 c. extra-virgin olive oil
- 1/8 c. fresh lemon juice
- 1 t. Dijon mustard
- 1/4 c. minced red onion
- 1 T. minced garlic
- 4 cans white albacore tuna
- 2 ribs celery, finely diced
- 1 red bell pepper, seed and finely diced
- 1/4 c. kalamata olives, chopped
- 1/4 c. minced parsley
- 1 T. capers
- salt and pepper to taste
Start with the dressing. Whisk together the oil, Dijon, and lemon juice in a small bowl, or in a dressing shaker. Add the minced red onion and garlic. Give it all a good mix and set aside.
In a larger bowl, add the tuna, celery, bell pepper, olives, capers, and parsley and toss to distribute all the goodies evenly.
Give your dressing one last vigorous mixing and pour over the tuna mixture. Incorporate the dressing and season with salt and pepper.
Serve in lettuce cups, tortillas, or a crusty baguette.