Olive Oil Italian Tuna Salad with Capers and Lemon
Olive-oil packed canned tuna is the big difference between ho-hum ordinary tuna salad and Italian tuna salad. A little lemon and some capers add a zesty saltiness and gourmet touch to a tuna salad sandwich without mayo. And you won't miss it!
Servings 6
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.
Notes
I love sprinkling some crushed ridged kettle-cooked chips on top or even some salt and vinegar ones (my fav!).
