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Recipe Friday: Light and Lemony Tuna Salad

Posted on: July 9, 2010

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)!

2 Responses to "Recipe Friday: Light and Lemony Tuna Salad"

Yummm it sounds really light and yummy! It’s so perfect for Friday night.
Thanks for sharing.

Thanks, Tes! Yes, very easy and good for the end of the week. 🙂

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