A classic tuna salad is pure lunchbox nostalgia. Open a brown bag with a tuna sandwich tucked inside, and you instantly feel cared for—because someone (Mom, the deli guy, whoever) took the time to mix it up just for you. But Italian tuna salad? It’s a whole different game. There’s not a drop of mayo in sight, and trust me, you won’t miss it.
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To me, mayonnaise is more of a binder than a flavor “bringer”. Despite being a proud mustard girl, I understand the important role mayonnaise plays in certain recipes like homemade chicken salad. Even then, I don’t want there to be a lot of it as it tends to take over disguising the main ingredient, which here is canned tuna.
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Italian tuna is different
In Italy, especially along its beautiful coastlines, tuna is served many ways, most notably as a light summer salad with lots of bright, fragrant lemon. It’s not typically served as a sandwich as we do in the States but more of a spread or appetizer with crackers.
Flavorwise, it’s a bit briny (thanks to the capers), fresh from the lemon and not one bit fishy. It’s the tuna salad that won’t leave you lonely at lunch or smell up a school locker or office fridge.
The recipe starts with canned yellowfin tuna packed in olive oil instead of water. Yellowfin tuna is mild and rich and is a soft pink in color contrasting the white tuna typically found in the U.S. Canned Italian tuna is easy to find at stores like World Market or in the Italian aisle of your local grocer.
Why the oil matters (and why shallots win)
What makes this tuna salad so smart (and frankly, budget-friendly) is that you use every bit of the oil-packed tuna—the drained oil becomes the base of the dressing. It’s like the tuna packs came with a built-in shortcut.
As for the onion debate, there’s a line my friends and I always quote from Urban Cowboy where Cissy says, “I don’t like onions in my tuna salad.” Same, Cissy, same. But I do like the mild zing of shallots—they bring just enough bite without hijacking the whole dish.
Mix things up
Ok…let’s get to making some Italian tuna salad. There’s nothing to cook and you can be eating in under 10 minutes.
Perfect tuna salad texture
After draining the tuna, use the tines of a large dinner fork to gently flake the tuna. I want the tuna to be on the chunkier side more than mashed so that it has texture.
Pro tip
In case you forget to zest the lemon before juicing, put one half of a juiced lemon on a juicer and hold with one hand. Using the other hand, use a zester to zest the lemon one half at a time.
Serving ideas
As a sandwich. I love topping with crispy ice cold pieces of Romaine and a slice of tomato. Or channel your 7th grade self and sprinkle on some ridged potato chips. Salt and vinegar chips if you’re feeling extra spicy.
Salad duo. Mix it up with some pasta for a cold salad. Pack alongside some zesty parmesan garlic pretzels for a great snack and make a salad pairing with some lemon farro salad.
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Olive Oil Italian Tuna Salad with Capers and Lemon
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Ingredients
- 2 cans tuna , packed in oil
- 2 stalks celery, chopped
- ½ shallot , thinly sliced
- 1 Tablespoon capers
- 1 teaspoon fresh thyme leaves , minced
- ½ lemon , zested and juiced; about 1 oz.
- 1 Tablespoon Dijon mustard
- 1 Tablespoon red wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon celery salt
- ¼ teaspoon black pepper
Instructions
- Set the small strainer over bowl. Empty the canned tuna into a strainer and allow the tuna to drain.
- In a separate bowl, use a fork to flake the drained tuna into medium chunks. Gently add the celery, shallot, capers and thyme and toss.
- To the drained oil, add in the lemon juice and zest, red wine vinegar, mustard and all the seasonings. Mix until blended. Pour over the tuna mixture and stir until combined. Add the extra tablespoon of olive oil, if needed. Taste for seasoning and adjust to your preference.
- Serve on toasted sourdough, lettuce cups (great for a shower or party) or on a buffet with crackers.
