American
Lemon-Caper Tuna Salad
Oil-packed tuna stays in generous flakes beneath a lemon-Dijon mayonnaise with crisp celery, red onion, parsley, and briny capers for a clean, savory lunch salad.
4 servings · 15 minutes prep
Ingredients
Tuna
- two 5-ounce cans oil-packed tuna, drained by gravity for 5 minutes
Lemon-Caper Dressing
- 1/3 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons drained capers, coarsely chopped
- 1 medium celery rib, finely diced
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
Directions
Build the Dressing
- Whisk the mayonnaise, Dijon mustard, and lemon juice until smooth.
- Stir in the capers, celery, red onion, parsley, and black pepper.
Fold and Rest
- Break the drained oil-packed tuna into 1-inch flakes over the dressing. Fold six to eight times, just until no dry pockets remain.
- Cover and chill for 15 minutes. Fold once more, taste for salt and lemon, and serve cold; refrigerate leftovers promptly. Keep at 40°F (4°C) or below and use refrigerated leftovers within 3 to 4 days.
