Yield: 2 cups
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.