Ingredients:

  • (5-ounce) cans Quality Tuna (in spring water or olive oil), well drained
  • medium celery stalks, finely diced
  • /4 cup Red Onion (or Shallot), very finely minced
  • /4 cup Fresh Parsley, finely chopped
  • Tablespoon Capers, drained and roughly chopped
  • /2 cup Mayonnaise (preferably full-fat)
  • Tablespoon Dijon Mustard
  • Tablespoon Fresh Lemon Juice
  • /2 teaspoon Freshly Cracked Black Pepper
  • /4 teaspoon Fine Sea Salt

Instructions:

  1. Prepare the Tuna: Open all cans. Drain the tuna thoroughly by pressing out excess liquid/oil using the can lid. Place the drained tuna into a large mixing bowl.
  2. Flake the Tuna: Using a fork, gently flake the tuna until it is broken down but still retains some texture.
  3. Incorporate Vegetables & Herbs: Add the finely diced celery, minced red onion, chopped parsley, and chopped capers to the bowl. Toss lightly to distribute.
  4. Mix the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
  5. Bind the Salad: Pour the dressing mixture over the tuna and vegetable blend. Gently fold everything together until just combined. Avoid over-mixing.
  6. Season and Chill: Taste the salad. Adjust salt and add black pepper as needed. Cover the bowl and chill in the refrigerator for at least 30 minutes for best flavour melding.
  7. Serve: Serve chilled on your chosen vehicle, such as toasted farmhouse bread or crisp lettuce cups.