Canned tuna is pretty divisive. People either love it or they hate it. I am firmly in the LOVE IT category. And thank god for that, because canned tuna and Top Ramen got me through college.
It has also gotten me through this week, which has been jam packed with friends, work, and disinfecting the bathroom our foster cat, Norman, is occupying until he is cleared by the vet to join the general population. I haven’t had time for much of anything, including cooking for myself. Tuna salad, to the rescue!!! The only thing better than a healthy meal is a healthy meal you can make in 10 minutes!
As much as I love the classic, mayo-laden tuna salad, I like this lighter lemon caper version much better. For one, it’s healthier with less fat, but on top of that, the citrus of the lemon and the brine of the capers add flavor without salt and mellow the fishiness of the tuna. A good extra virgin olive oil, especially one with a bold, peppery finish, rounds out this recipe, making the salad easier to mix and giving it a silky mouth feel.
Lemon Caper Tuna Salad
1 can tuna in water, squeezed of all excess liquid
1 tbs capers in brine, strained
1 tsp lemon juice
2 tbs high quality extra virgin olive oil
Mix ingredient together. Serve with grilled bread and baby greens.
And here is a pin to save this recipe for later! 📌