Sicilian Tuna Salad with Capers and Olives
Dive into the heart of Sicilian flavor with this vibrant Tuna Salad, bursting with the briny tang of capers and olives, perfectly balanced with the richness of high-quality tuna.
Equipment
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Knife
- Cutting board
Ingredients
- 2 cans high-quality tuna in olive oil 4 oz each, 113g, drained
- 1 cup cherry tomatoes halved
- 1/2 cup black olives pitted and sliced
- 1/4 cup capers drained
- 1 small red onion about 70g, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Start by prepping your ingredients: halve the cherry tomatoes, slice the olives, drain the capers, thinly slice the red onion, and chop the fresh parsley.
- In a large mixing bowl, combine the drained tuna, cherry tomatoes, black olives, capers, and red onion.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and Dijon mustard until emulsified. This will be your dressing.
- Pour the dressing over the tuna mixture and gently toss to coat all ingredients evenly.
- Season the salad with salt and pepper to your taste. Be mindful of the saltiness from the capers and olives.
- Sprinkle the chopped parsley over the salad and give it one final, gentle mix.
- Serve the salad immediately with lemon wedges on the side, allowing guests to add a fresh squeeze of lemon juice if desired.
Notes
For a more substantial meal, serve over a bed of mixed greens or with a side of crusty bread.
If you prefer a milder onion flavor, soak the red onion slices in cold water for 10 minutes before adding them to the salad.
The salad can be refrigerated for up to 2 hours before serving, which allows the flavors to meld beautifully.