Bright and Briny Tuna Salad

Serves 3 - 4 • Time 5 mins

A couple of years ago, when I had much more time on my hands pre-grad school, I was packing lunches for a coworker who was tired of eating the same thing over and over. I made her this tuna salad, and this became her top request from me for months! No joke, she once described it as “orgasmic”. While I cannot guarantee that it will have quite as powerful an effect on you, I can promise that it is sure to brighten up a dull lunch rotation.

Capers and Kalamata olives add a great briny flavor and lemon lifts the mayo mixture up. Play around with whatever onion and green bits you have on hand, try adding some harissa for spice, or pepperoncinis if you like things extra-tangy. This is great served on toast, atop a green salad, with crackers, or just grab a fork and dig in!

Ingredients

• 2 cans (about 10 oz ) olive oil packed tuna, drained

• 2 tablespoons + 2 teaspoons mayonnaise

• 1 teaspoon Dijon mustard

• 2 tablespoons lemon juice

• 2 tablespoons + 2 teaspoons finely chopped red onion

• 2 tablespoons finely chopped celery

• 1 tablespoon capers, rinsed and roughly chopped

• 2 tablespoons chopped parsley or arugula

• 1/4 cup kalamata olives, torn

• salt & pepper to taste

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Let’s Do It

Step 1

Place ingredients in a medium bowl. Mix well and add salt and pepper to taste. Serve immediately, or keep for up to 4 days in the fridge.