We like to replace mayonnaise with heart-healthy olive oil in our tuna salad.
Ingredients
- 4 sun-dried tomatoes
- 1/4 red onion, minced
- 1 (12-ounce) can solid white albacore tuna in water, drained
- 1 rib celery, chopped
- 1/4 cup pitted nicoise olives
- 1 tablespoon capers, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- Juice of 1/2 a lemon
- 2 tablespoons chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- Suggested serving: whole grain breads or bountiful greens
Directions
Cover the sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine. Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper. Serve cold, with bread or greens, if desired.
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By mroletter_6264297
philadelphia, PA
on December 29, 2011
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this is a great app. sreved on wheat or multi grain crackers or even served as a lettace wrap.
By Krisaliss
Los Angeles
on July 11, 2011
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I love this because I don't eat Mayo... This is light and full of flavor!
So wonderful on a bed of greens or with whole grain bread toasted.
By halikias
slidell, la
on September 07, 2009
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the colors are gorgeous and the tastes are fresh and lively. what a nice alternative to those mayo laden tuna salads.
i think the "weird" taste the previous poster was referring to was the lemon zest.
personal preference - i think it makes the dish pop but you could omit it.
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