Recipe Friday: Light and Lemony Tuna Salad
Posted July 9, 2010on:
Tuna salad—so convenient to spread between slices of bread or spoon onto a bed of lettuce for a cool, easy lunch during the summer. But if you’re like me, you’ve grown tired of all of that thick mayo or cloyingly sweet dressing.
I recently found an alternative, and unfortunately, I can’t remember where I found the recipe. Rather than making tuna salad with a creamy dressing, this combines it with olive oil and lemon for a lighter, fresher alternative. I don’t remember exact ratios of ingredients, but the ingredient list is simple, so add and taste as you feel fit.
Lemony Tuna Salad
To two cans drained canned tuna, add:
fresh lemon juice
grated lemon zest
finely minced shallot
extra virgin olive oil
minced capers (I sometimes leave these out, since I’m not a big fan)
Sea salt and freshly ground pepper to taste
Stir and enjoy!
Do you have a variation of tuna salad that you prefer? I’ve also made it with Dijon mustard and chopped red bell peppers. I’d like to experiment with carrots and wasabi (sushi style)!