Sicilian Tuna Salad
Hold the mayo with this fresh, light twist on tuna salad.
Just the Recipe | 4 Servings
Ingredients
1 Garlic Clove
1/4 Cup Red Onion or Shallot
1/3 Cup Red Wine Vinegar
1/2 tsp Kosher Salt
2 Cans of Tuna (in water), drained
2 Green Onions/Scallions
1 TBS Capers, drained
1 Carrot, peeled
1/4 Cup Fresh Parsley
Extra Virgin Olive Oil
Kosher Salt
Fresh Ground Black Pepper
Steps
Macerate the garlic and onion:
Finely chop the garlic and red onion/shallot.
Add to a medium bowl and toss with 1/2 tsp kosher salt.
Cover with the red wine vinegar and allow to macerate for about 10 minutes. (This step softens the raw garlic and onion flavor.)
Meanwhile:
Drain: both cans of tuna and 1 TBS of capers.
Finely chop: green onion, carrot and fresh parsley and the drained capers.
Mix the salad:
To the bowl with the macerated garlic and onion, add the tuna, onions, capers, carrots, and parsley.
Stir, breaking up the tuna a bit so it mixes well.
Drizzle with olive oil (start with 1/3 cup and add more as desired), and a pinch of both kosher salt and ground black pepper.
Stir. Taste. Adjust seasoning as desired.
This salad will keep for 3 days in the refrigerator. Use over a bed of greens and with a simple vinaigrette (see Spring Spinach Salad for an easy homemade recipe).
This tuna salad works with just about any type of greens. Toss with crunchy veggies (cucumber, radish, celery) and top with a hearty scoop of the tuna salad. Check out Salad Tossing tips here: 5 Simple Tips to Make Every Salad Amazing.
Kitchen Acumen Tips:
Champagne vinegar can be substituted for red wine vinegar.
If you want, you can add the diced carrots to the maceration step, it will create more of a pickled flavor for the whole salad.
This salad works very well on a Caesar salad with crunchy romaine, toasted croutons, and large shavings of Parmesan cheese. Check out how to easily make your own Homemade Croutons.
