Garden Tuna Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Inactive: 10 min
  • Yield: 2 servings
  • Nutrition Info
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1/4 red onion, chopped

1/2 teaspoon freshly grated lemon zest

Juice of 1/2 lemon

1 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 medium radishes, thinly sliced

1 rib celery, chopped

1/2 kirby cucumber with skin, chopped

1 medium ripe tomato, diced

1/4 cup chopped fresh herbs, such as fresh flat-leaf parsley, dill, and/or basil

3 cups mesclun salad greens

1 (6-ounce) can water-packed tuna, drained


  1. Mellow the harsh taste of the raw onion by soaking it in cold water for about 10 minutes.
  2. Meanwhile, put the lemon zest, juice, salt, and pepper in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the radishes, celery, cucumber, tomato, herbs and greens. Drain the onion and add to the salad. Add the tuna and toss again, keeping the tuna in nice even pieces.
  3. Divide between two plates and serve.
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