Italian-style Tuna Salad
This light and refreshing tuna salad is infused with fragrant lemon juice, tiny capers, zesty banana peppers, fresh crunchy celery and extra virgin olive oil to impart that mediterranean, per il sapore del mare (by the sea) flavor. A high quality wild-caught canned or jarred tuna that is packed in olive oil is the key ingredient to ensure a flavorful delicious salad. The “Cento” brand can be found in most supermarkets, and it is very flavorful and tender. I prefer yellowfin over white albacore, but just my preference.
I hope you will enjoy this recipe and share it with your family and friends…Buon appetito amici miei!
Italian-style Tuna Salad
Course: SaladsCuisine: ItalianDifficulty: Easy4
servings20
minutes290
kcalA light and refreshing tuna salad infused with lemon, capers, olive oil and fresh crunchy celery…delicioso!
Ingredients
two- 5 oz. cans solid packed light tuna in olive oil
2 tbsp mayonnaise
1 tbsp chopped pickled banana peppers (mild or hot)
1 tbsp capers
2 celery ribs, preferably celery hearts, chopped with celery leaves. The celery heart (center of stalk) is the tender part of a celery stalk.
juice of half lemon
1 tbsp red wine vinegar
handful of fresh flat leaf parsley, chopped ( reserve a few leaves for garnish)
1/2 red onion, minced (optional)
extra virgin olive oil ( for drizzle on top of salad)
Directions
- Place tuna and salad ingredients into a medium mixing bowl. (Do not drain the olive oil from the tuna).
- Mix ingredients together and then season salad to adjust flavors to taste. I did not add salt or pepper, as the tuna and capers and lemon add enough flavor…however you are free to season as you prefer.
- Spoon the tuna salad into a beautiful serving bowl and surround the salad with thin slices of fresh lemon and fresh parsley. Drizzle salad with extra virgin olive oil just before serving.
- Serve with slices of crispy Italian bread or use as a topper for green salad.. for a carb free lunch. This can also be stuffed into a red bell pepper. Buon Appetito!
