Lemon Zinger Tuna SaladJump to Recipe
Tuna salad probably doesn’t break most people’s top 100 of exciting dishes. I get it. But, you probably think of tuna salad that I thought of before I started making it this way: Gloopy and fishy. It’s one reason why I’ve yet to publish a classic tuna salad recipe in my almost decade (TEN YEARS) of writing this blog.
The trick, it turns out, to making delicious tuna salad and saving it from itself, is to inject it with two things: Crunch and Zest. It needs bright textures and flavors to bring it back to life. By adding lots of lemon zest, capers, and crunchy veggies, we can save canned (or packaged) tuna.
Believe it or not, I actually ate this Lemon Zinger Tuna Salad four days in a row for lunch. That’s almost unheard of in House Macheesmo! It’s worth giving a shot, even if you think you don’t like tuna salad!
Not your boring tuna salad. This one is packed with crunchy veggies and bright lemons and capers. Great on salad or in sandwich form!
- Mince celery and scallions and stir together with capers, lemon zest, mayo, and lemon juice. Fold in tuna (drained). Taste and season with salt and pepper to taste.
- Serve tuna salad on a bed of arugula either as a salad or on toast.
- Garnish the salad optionally with extra capers and lemon zest.
Lemon Zinger Tuna Salad
It’s important to use good tuna, in my opinion, for this recipe, but to be honest the star of the show is the lemon and the crunchy veggies.
And capers! I listed a normal amount of capers in the recipe but I love capers so much I can basically eat a whole jar on this salad.
Here’s my salad base. Lots of lemon zest. Lots of capers. Lots of crunch!
Then fold in the mayo and finally the tuna. Try to keep it in big chunks. Distinct pieces of tuna are good.
My preferred way to serve this salad is on a piece of toast, open-faced, with a bed of arugula, the tuna salad, and extra zest and capers.
Boom! It’s a healthy lunch that I’ve yet to get tired of!
Any tuna salad fans in the house? Leave a comment!