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Hearty Tuna Salad with Capers. - harvestandnourish.com

Best Tuna Salad Recipe

Made with sustainable skipjack tuna, briny capers, grainy Dijon and fresh dill this tuna salad packs a flavour punch. With lots of celery, red onion and seeds for added texture and plant-based protein, it makes the best sandwiches, wraps and tuna melts!
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Prep Time:15 minutes
Course: Main Course, Salad, Snack
Keyword: high-protein, salad, tuna
Servings: 4

Ingredients

  • 2 170 g tins sustainable skipjack tuna
  • ¼ cup chopped celery
  • ¼ cup diced red onion
  • 1 scallion sliced
  • 3 tablespoons mayonnaise or full fat Greek yogurt
  • 2 tablespoons mixed pumpkin and sunflower seeds
  • 1 tablespoon freshly squeezed lemon juice about 1/2 a lemon
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon capers
  • 1 teaspoon grainy Dijon mustard
  • Coarse sea salt and freshly ground black pepper to taste
US Customary - Metric

Instructions

  • In a medium-sized bowl, add all ingredients in order then stir together until combined breaking up any large pieces as you go. Season with salt and freshly ground black pepper to taste, then serve as desired.

Notes

Dressing: Both regular and vegan mayonnaise or full fat plain Greek yogurt all work well in this recipe.
Storage: Leftover tuna salad may be stored in an airtight container in the refrigerator for up to 5 days. Simply let sit for 15 minutes, stir and serve.