Ingredients:

  • 14 ounces Tinned Tuna (2 standard cans), fully drained
  • 2 large stalks Celery, finely diced
  • ¼ cup Red Onion, very finely minced
  • 1 tablespoon Capers, drained and lightly rinsed
  • 3 tablespoons Fresh Lemon Juice
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Dijon Mustard
  • ¼ cup Fresh Parsley, finely chopped
  • 2 tablespoons Fresh Dill, finely chopped
  • ½ teaspoon Kosher Salt, or to taste
  • ¼ teaspoon Black Pepper, or to taste

Instructions:

  1. Thoroughly drain the tinned tuna. If using water-packed, press gently with a fork to remove excess moisture. If using oil-packed, let it drain for 5 minutes. Transfer the drained tuna to a mixing bowl and use a fork to gently flake it apart.
  2. Create the Vinaigrette: In a small separate bowl or cup, combine the fresh lemon juice, Dijon mustard, salt, and pepper. Whisk vigorously.
  3. Slowly stream in the extra virgin olive oil while continuously whisking until the mixture thickens slightly and emulsifies into a creamy, pale yellow dressing.
  4. Add Herbs: Stir the chopped fresh parsley and dill directly into the vinaigrette. Taste and adjust seasoning if needed.
  5. Combine: Add the finely diced celery, minced red onion, and drained capers to the bowl with the flaked tuna.
  6. Dress and Mix: Pour the prepared lemon-herb vinaigrette over the tuna mixture. Using a spatula or fork, gently fold all the ingredients together until everything is evenly coated. Do not overmix.
  7. Rest: Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavours to integrate fully.
  8. Final Check and Serve: Just before serving, give the salad a final stir and taste test. Adjust acidity (a squeeze more lemon) or seasoning (a pinch more salt) as required. Serve immediately.