Tuna Salad Recipe
Fresh tuna salad served over a tossed salad.
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Ingredients
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Tuna salad mixture
Tossed salad
To serve (optional garnishes)
Method
Tuna salad mixture
- 1
Prepare tuna
Open the canned tuna and drain thoroughly. Place tuna in a medium mixing bowl and use a fork to flake it into small chunks.
- 2
Add the mayonnaise, Greek yogurt and Dijon mustard to the flaked tuna. Stir gently until mostly combined; this keeps some texture in the tuna.
- 3
Fold in the diced celery, diced red onion, chopped capers and chopped parsley so they are evenly distributed through the mixture.
- 4
Add the lemon juice, lemon zest, salt and freshly ground black pepper. Taste and adjust seasoning — add up to another 1/4 teaspoon salt or more lemon juice if needed.
- 5
Cover the bowl and chill in the refrigerator for at least 15 minutes to let flavors meld (optional, but recommended).
Tossed salad
- 6
In a large salad bowl combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red bell pepper and red onion rings.
- 7
Make dressing
In a small bowl or jar whisk together the extra-virgin olive oil, red wine vinegar, honey (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper until emulsified.
- 8
Pour the dressing over the salad vegetables and toss gently to coat evenly. Taste and adjust seasoning with more salt or pepper if desired.
To serve
- 9
Divide the dressed tossed salad among 4 plates or bowls (about 1.5 cups greens per serving). Spoon a generous portion (about 1/2 cup) of the chilled tuna salad on top of each portion of greens.
- 10
Garnish each plate with a lemon wedge, a sprinkle of extra chopped parsley and a little cracked black pepper. Serve immediately.