Tricked Out Tuna Salad
This is not your grandfather’s basic tuna salad, but rather a deluxe, not-too-runny variation, tricked out with some surprising (but really good) additions: hard-boiled eggs for extra protein, roasted red pepper for sweetness, pickles and capers for a hint of tartness, and celery for a crunchy texture.
A side note on canned tuna: The meat is already pre-cooked, so don’t substitute fresh tuna for canned in this recipe. When you’re in the shop, you will see it comes either as albacore (or white meat) or as light meat. The best grade with the biggest pieces is called fancy or solid, followed by smaller pieces called chunk, followed by small bits and pieces called grated or flaked. You can buy it packed either in olive oil or water; use water-packed tuna for a lighter version of the salad.
My favorite way to eat tuna salad is on a slice of lightly toasted bread, rubbed all over with fresh garlic. Try it!
Adapted from Vefa's Kitchen
- Serves 6
- 3½ cups albacore tuna, drained (about four 5-ounce cans water-packed tuna)
- ¼ cup roasted red pepper, diced (about 1 medium pepper)
- 2 hard-boiled eggs, peeled, finely chopped
- ¼ cup pickles or cornichons, finely diced
- 2 tablespoons capers
- ¼ cup scallions, including green parts, finely chopped
- ¼ cup celery, finely diced
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons lemon juice, freshly squeezed (about 1 whole lemon)
- 1 teaspoon yellow or Dijon mustard
- 1 cup mayonnaise
- Salt to taste
- Black pepper, freshly ground, to taste
- Mix the tuna, red pepper, eggs, pickles, capers, scallions, celery, parsley, and lemon juice in a medium bowl. Stir in the mustard and mayonnaise, and season with salt and black pepper to taste. Refrigerate for minimum two hours.
- Serve on slices of crusty bread.