Equipment
Ingredients
Salad Base
- 300 g canned tuna chunks, drained well
- 50 g celery, finely diced
- 30 g red onion, finely diced
- 10 g capers, drained and roughly chopped
- 5 g fresh flat-leaf parsley, finely chopped
Lemon Vinaigrette
- 30 ml extra virgin olive oil
- 15 ml fresh lemon juice
- 10 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Thoroughly drain the canned tuna using a fine mesh strainer, pressing down gently to remove excess liquid. Transfer to a medium mixing bowl and flake gently with a fork, leaving some chunks intact for texture.
Add the finely diced celery, red onion, chopped capers, and parsley to the bowl with the flaked tuna.
In a separate small bowl, combine the olive oil, lemon juice, Dijon mustard, kosher salt, and black pepper. Whisk vigorously until the mixture is completely emulsified and slightly opaque.
Pour the vinaigrette over the tuna and vegetable mixture. Fold gently with a spatula or spoon until all ingredients are evenly coated. Do not overmix, or the tuna will turn into a paste.
Allow the salad to rest at room temperature for 10 minutes so the tuna absorbs the lemon and olive oil dressing before serving.
Chef's Notes
- High-quality, oil-packed tuna (such as Ortiz or solid white albacore) is highly recommended for this preparation. The oil preserves the rich flavor and firm texture far better than water-packed alternatives.
- The Dijon mustard is critical here; it doesn't just provide flavor, it binds the lemon juice and olive oil together to prevent the salad from weeping or separating in the fridge.
- For a lower-carb serving vessel, scoop this mixture into hollowed-out bell pepper halves, wrap it in crisp butter lettuce leaves, or use it as a dip with thick cucumber slices.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight.
