Description
Fresh herbs, crunchy pickles, capers, mustard, and a splash of pickle brine give this creamy tuna salad a bright, tangy twist. Best of all, it takes just 10 minutes!
Ingredients
Units
Scale
- 5-ounce can of Tuna ( albacore is nice), drained
- 1/4 cup finely chopped red onion or scallions
- 1/4 cup chopped herbs- dill, tarragon, cilantro, parsley, or basil, etc.
- 1 tablespoon capers (or sub 2 tablespoons finely diced pickle)
- 1 tablespoon caper juice (or pickle juice)
- 3-4 tablespoons mayo, veganaise, or sub olive oil
- 2 teaspoons whole-grain mustard
- salt, pepper and optional cayenne to taste
- Optional Additions: chopped celery, cucumber, radish, jalapeno, lemon or lime zest
Instructions
- Prep the tuna. Add the well-drained tuna to a medium bowl and gently flake it apart with a fork. Add the onion, fresh herbs, capers, and caper juice, along with any optional additions (up to ½ cup). Toss to combine.
- Make it creamy. Add the mustard and mayo, starting with less mayo and adding more until it reaches your desired creaminess. Gently mix, keeping some texture in the tuna.
- Season. Taste and season with salt and pepper. Add a pinch of cayenne for a little heat, if you like. For extra brightness, add another splash of caper juice.
- Serve. Spoon the tuna salad over dressed greens, pile it onto sourdough toast, rye crisps, or rice cakes, tuck it into warm pita or a tortilla, or serve it in an avocado.
- Finish. Garnish with fresh herbs, microgreens, or avocado. Or turn it into a warm and melty tuna melt—see the recipe above.
Notes
This will keep 3 days in the fridge.
Nutrition
- Serving Size: ¾ cup, made with mayo ( just the salad)
- Calories: 276
- Sugar: 2.6 g
- Sodium: 575.2 mg
- Fat: 18.2 g
- Saturated Fat: 3.2 g
- Carbohydrates: 6 g
- Fiber: 1.3 g
- Protein: 21.4 g
- Cholesterol: 44.8 mg