Summer and Fall are the times of year when we often need to pack a lunch so we can eat our midday meal on the go. While I love peanut butter sandwiches (no jelly!) sometimes I want something a little hardier. Tuna salad is another preferred choice, but I shy away from mayonnaise-based food items in warm weather. Fortunately, there are many tuna salad recipes out there that do not require mayo. This is one of them!
This is a Roman-style tuna salad. It includes crisp celery and sun-dried tomatoes. The original recipe called for a fair amount of Castelvetrano olives to be added to the mix, however, I prefer just a touch of saltiness from some capers instead. A lemon infused honey mustard dressing complements the combination, adding a savory and bright flavor with a hint of sweetness. Pickled red onions add a crisp tang to the salad. Fresh basil completes the dish, bringing some herbal pungency to the salad.
Italian Tuna Salad
Italian Tuna Salad (adapted from foodandwine.com) Total Time Required: 20 minutes, Makes: 2 servings
Ingredients:
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1-1/2 tablespoons extra-virgin olive oil
- 5 – 6 ounce can tuna, drained and flaked into large pieces
- 2 tablespoons pickled red onions, chopped
- 2 tablespoons capers, drained (optional)
- 1/3 cup oil-packed sun-dried tomato halves, drained and roughly chopped
- 1 celery stalk, thinly sliced
- 1/4 cup loosely packed fresh basil leaves, roughly chopped
- crackers or rolls for serving
Directions:
Whisk together the lemon juice, mustard, honey, salt, pepper, and olive oil in a large bowl.
Whisk together the dressing ingredients.
Fold in the tuna, mixing until it is coated in the dressing.
Add the tuna to the dressing, mixing to coat it.
Add in the pickled onions, capers, sun-dried tomatoes, celery, and basil, mixing until combined.
Add in the rest of the ingredients.
Serve immediately or cover the salad and refrigerate until ready to serve.
Mix it all together well.
Serve on rolls or with crackers.
Lunch is ready!
Lunch on the go is easy and delicious! ~Linda
Italian Tuna Salad (adapted from foodandwine.com) Total Time Required: 20 minutes, Makes: 2 servings
Ingredients:
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1-1/2 tablespoons extra-virgin olive oil
- 5 – 6 ounce can tuna, drained and flaked into large pieces
- 2 tablespoons pickled red onions, chopped
- 2 tablespoons capers, drained (optional)
- 1/3 cup oil-packed sun-dried tomato halves, drained and roughly chopped
- 1 celery stalk, thinly sliced
- 1/4 cup loosely packed fresh basil leaves, roughly chopped
- crackers or rolls for serving
Directions:
Whisk together the lemon juice, mustard, honey, salt, pepper, and olive oil in a large bowl. Fold in the tuna, mixing until it is coated in the dressing. Add in the pickled onions, capers, sun-dried tomatoes, celery, and basil, mixing until combined. Serve immediately or cover the salad and refrigerate until ready to serve. Serve on rolls or with crackers.