Tuna Salad with Capers
Tuna salad is a popular recipe that’s versatile and loved by many. It can be served as a crispy tuna melt, over a bed of greens, or scooped with crackers! If you’re looking for a healthy, flavorful, and easy lunch or dinner idea, my Tuna Salad with Capers is the perfect choice. This unique twist on the classic tuna salad recipe incorporates fresh ingredients and briny capers to create a perfect savory bite. My kids love this tuna salad with crackers or in a sandwich for an easy dinner or lunch.
Ingredients:
For this Tuna Salad with Capers, you will need the following fresh ingredients:
- Albacore tuna or light tuna (packed in cold water or olive oil)
- Red onion, green onion or shallot, finely chopped
- Minced celery
- Capers, rinsed and roughly chopped
- Fresh dill, chopped
- Lemon juice or red wine vinegar
- Dijon mustard
- Mayo or greek yogurt
- A pinch of salt and black pepper to taste
Instructions for Caper Tuna Salad:
- In a bowl add the chopped scallion or green onions and top with the red wine vinegar or lemon juice. This takes the bite out of the onion and “quick pickles” them a bit.
- Toss in the fresh dill, shallots, and celery.
- Then drain the canned tuna and breaking it into large chunks in a large mixing bowl. Using high-quality tuna will make a good tuna salad great. (I love tuna packed in olive oil, but water is fine too.)
- Add the mayo and mustard, and gently mix everything together until the ingredients are well-coated. Break up the large pieces of tuna, or leave them, depending on the texture you like.
- Cover the bowl with an airtight container and refrigerate for at least 2-3 hours, or even overnight for the best results. This allows the flavors to meld, creating a delicious tuna salad.
For a to die for tuna melt. Use good quality sourdough bread and spread a generous amount of tuna salad inside. Top with sliced cheese and a thinly sliced tomato. Crisp in a cast iron skillet in salted butter until golden and crispy.
The combination of fresh herbs, briny capers, and zesty lemon juice creates a unique and mouthwatering twist on the classic tuna salad recipe. It’s a great addition to your collection of healthy recipes and can be enjoyed as a light lunch, a quick dinner, or even a snack. Plus, it can be stored in the fridge for up to 2-3 days, making it a convenient and satisfying option for meal prep. Give it a try, and don’t forget to rate this delicious tuna salad with capers to let me know how much you enjoyed it!
Tuna Salad with Capers
High protein tuna salad with briny capers and fresh dill.
Ingredients
- 2 cans of albacore tuna or light tuna (packed in cold water or olive oil)
- 1/4 cup of red onion, green onion or shallot, finely chopped
- 1/3 cup of minced celery
- 2 tablespoons of capers, rinsed and roughly chopped
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of lemon juice or red wine vinegar
- 1 teaspoon of Dijon mustard
- Mayo or greek yogurt
- A pinch of salt and black pepper to taste
Instructions
- In a bowl add the chopped scallion or green onions and top with the red wine vinegar or lemon juice. This takes the bite out of the onion and "quick pickles" them a bit.
- Toss in the fresh dill, shallots, and celery and mix to combine.
- Drain the canned tuna and breaking it into large chunks in a large mixing bowl. Using high-quality tuna will make a good tuna salad great. (I love tuna packed in olive oil, but water is fine too.)
- Add the mayo and mustard, and gently mix everything together until the ingredients are well-coated. Break up the large pieces of tuna, or leave them, depending on the texture you like.
- Cover the bowl with an airtight container and refrigerate for at least 2-3 hours, or even overnight for the best results. This allows the flavors to meld, creating a delicious tuna salad.