Description
This bright tuna salad includes crisp celery and nonpareil capers and is drizzled with a bright lemon vinaigrette.
Ingredients
- 1 medium lemon, scrubbed
- 3/4 cup extra virgin olive oil
- 1/4 cup tender mixed herbs (such as chives, dill, and basil)
- 2 tablespoons rice vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic clove
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 (6.7-ounce) cans yellowfin tuna, drained
- 1/4 cup drained nonpareil capers
- 2 celery stalks, thinly sliced
- bread, crackers, or baguette, for serving
Directions
- Make the vinaigrette: Cut off and discard ends of lemon. Cut lemon into quarters; remove and discard seeds. Transfer lemon to a food processor or blender, and process until finely chopped, about 1 minute. Add oil, herbs, vinegar, mustard, and garlic; process until mostly smooth and well combined, 30 seconds to 1 minute. Transfer vinaigrette to a small bowl, and whisk in salt and pepper.
- Make the salad: Stir together yellowfin tuna, 3/4 cup vinaigrette, capers, and celery in a medium bowl. Serve tuna salad on toasted bread with mayonnaise or with crackers or toasted baguette.
