Now, THIS is a tuna salad. I’m typically not a fan of conventional tuna salad (I think it’s the goopy mayo with the fish…ew), but this is something I can get behind.
I’m trying to enjoy more salads as dinners, but I realized that I really hate lettuce. It’s just so boring. This tuna salad uses olive oil instead of goopy mayo and leafy celery hearts instead of lettuce. So good and perfect for summer.
Mediterranean Tuna Salad
serves 2 / adapted from RR’s Everyday Magazine
Here’s what I used:
- 1 lemon, half juiced, half cut into wedges
- 2 tbsp olive oil
- 1/2 tsp anchovy paste
- 1 clove garlic
- 1/2 hot chili, sliced
- 1/4 cup drained capers or caperberries
- 1/2 cup parsley, minced
- 1/2 pint grape tomatoes, halved
- 2-3 stalks of celery, leafy tops included, sliced
- 1/4 small red onion, sliced thinly
- 1/2 pound yukon gold or fingerling potatoes (about half of a large potato)
- 6 oz italian tuna (in oil)
- salt, pepper
- crusty bread
Here’s what I did:
- Slice up the potatoes and put in a small pot. Cover the potatoes with water and boil until fork tender. Drain and set aside.
- In a medium bowl, whisk the lemon juice, garlic, and anchovy paste together. Whisk in the olive oil until it thickens slightly. Add the tomatoes, celery, red onion, potatoes, chili, olives, parsley, and capers and toss to combine. Season with salt and pepper to taste.
- Add the tuna and flake lightly with a fork. Squeeze the lemon wedges over top and stick your face in it.