
Tuna Salad
Level
easy
Cooking
3 min
Preparation
7 min
Ingredients
Servings
4
Canned Tuna In Oil | 3 cans |
Kalamata Olives | 1⁄2 cup |
Pickled Capers | 1⁄4 cup |
Fresh Dill | 2 tbsp |
Fennel Bulb | 1⁄2 cup |
Onion | 1⁄4 |
Celery | 3 stalks |
Red Wine Vinegar | 1⁄4 cup |
Extra Virgin Olive Oil | 1⁄3 cup |
Salt | 1⁄2 tbsp |
Black Pepper | 1 pinch |
How to cook
Ingredient Prep
- Slice the celery stalks on a bias and reserve the leaves, which will be used to garnish the salad. Slice the onion into julienne, chop the olives, and shave or thinly slice the fennel bulb.
- Reserve all ingredients.
Salad Assembly
- In a large bowl, add the tuna and incorporate the previously prepared vegetables, along with the pickled capers (optional), vinegar, olive oil, and roughly chopped fresh dill. Season with salt and pepper. Mix until all ingredients are combined.
Taste
- Plate the salad on a platter or in a bowl.
- Garnish with reserved celery leaves and extra sprigs of fresh dill.
- If desired, top with more extra virgin olive oil and black pepper.
Shop ingredients
You may also like
Superfood Quinoa Salad
Thai Green Papaya Salad (Som Tum)
Go Nuts on Immunity Pasta Salad
Chicken Broccoli Salad
Seared Salmon with Rainbow Salad
Merry Deviled Egg Macaroni Salad
Shrimp Salad
Sardinian Gnocchetti Salad
Chicken Salad Spread
Deviled Eggs
Simply Cook Vegetable Kit – ABC Soup
Salted Egg Yolk Chicken Wrap
Kellogg’s Lace Nibbles
Pandan Latte
Vegan Steamboat
Braised Longevity Ee Fu Noodles in Chicken Broth
Crispy Skin Pan Seared Salmon
Instant Chawanmushi
Unagi Maki
Salmon Belly Skewers
Stir Fry Endives with Fish Cake
One-Pan Pasta with Canned Tomatoes
Muah Chee
One-Pan Mantou Pizza