Lemony Tuna Salad with Capers

Lemony Tuna Salad with Capers

Bright lemon and briny capers lift canned tuna into a crisp, refreshing salad.

Total 15 min Makes 4 servings Calories 220/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Fish

This tuna salad skips heavy mayonnaise in favor of olive oil and fresh lemon juice, letting capers and celery add briny crunch. It comes together in minutes with pantry staples, making it a fast lunch or a light dinner alongside greens or crusty bread.

Ingredients

  • 3 cans tuna in olive oil or water, drained
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons capers, drained and roughly chopped
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Drain the tuna well, pressing out excess liquid, and place it in a medium mixing bowl. Break the tuna into flakes with a fork.

  2. Add the olive oil, lemon juice, and lemon zest to the bowl and stir gently to coat the tuna.

  3. Fold in the capers, celery, red onion, and parsley until evenly distributed.

  4. Season with salt and black pepper, then taste and adjust lemon juice or salt as needed.

  5. Chill the salad in the refrigerator for at least 15 minutes to let the flavors meld before serving.

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    Lemony Tuna Salad with Capers

    This tuna salad skips heavy mayonnaise in favor of olive oil and fresh lemon juice, letting capers and celery add briny crunch. It comes together in minutes with pantry staples, making it a fast lunch or a light dinner alongside greens or crusty bread.

    15 min 4 servings 220 cal

    Ingredients

    • 3 cans tuna in olive oil or water, drained
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 2 tablespoons capers, drained and roughly chopped
    • 2 stalks celery, finely diced
    • 1/4 cup red onion, finely diced
    • 2 tablespoons fresh parsley, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Drain the tuna well, pressing out excess liquid, and place it in a medium mixing bowl. Break the tuna into flakes with a fork.

    2. 2

      Add the olive oil, lemon juice, and lemon zest to the bowl and stir gently to coat the tuna.

    3. 3

      Fold in the capers, celery, red onion, and parsley until evenly distributed.

    4. 4

      Season with salt and black pepper, then taste and adjust lemon juice or salt as needed.

    5. 5

      Chill the salad in the refrigerator for at least 15 minutes to let the flavors meld before serving.