Tuna Recipe

Prepare ingredients

Drain the canned tuna thoroughly in a fine-mesh strainer, pressing gently to remove excess water. Flake the tuna with a fork into a medium mixing bowl to break up large chunks.

Finely dice the red onion and celery so pieces are small and evenly sized (about 1/8 to 1/4 inch). Chop the parsley and rinse then chop the capers if large.

Add mayonnaise, Dijon mustard, lemon juice, and capers to the bowl with the flaked tuna. Stir gently to combine without mashing the tuna into a paste.

Add the diced onion, celery, and chopped parsley. Season with salt and freshly ground black pepper. Taste and adjust seasoning or add a little more lemon juice if desired.

Cover and chill in the refrigerator for at least 15 minutes to let flavors meld (optional but recommended).

Pile mixed salad greens onto plates or a serving platter. Divide the chilled tuna salad into 4 portions and arrange on top of the greens, or spread on slices of whole grain bread or crostini.

Arrange tomato slices alongside or on top of the tuna. Drizzle with a little olive oil if using and garnish with extra parsley or a lemon wedge.

Serve immediately. Leftover tuna salad can be stored in an airtight container in the refrigerator for up to 3 days.