Ingredients:

  • 2 cans (5 oz each) high quality, oil-packed Tuna, drained well
  • 1/4 cup finely diced Red Onion
  • 1/2 cup finely chopped Celery
  • 1/2 cup diced Red Bell Pepper
  • 1/2 cup pitted and rough chopped Kalamata Olives
  • 2 Tablespoons drained Capers (rinsed briefly)
  • 1/2 cup chopped Fresh Parsley (Flat-leaf preferred)
  • 1/4 cup Extra Virgin Olive Oil (EVOO)
  • 2 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Sea Salt (or to taste)
  • 1/4 teaspoon freshly ground Black Pepper

Instructions:

  1. Drain the Tuna: Open both cans of tuna and drain thoroughly. For oil-packed tuna, press gently with a fork to remove excess oil. Set the drained tuna aside in a large mixing bowl.
  2. Prep the Vegetables: Dice the red onion, celery, and red bell pepper very finely. Place all prepped vegetables into the bowl with the tuna.
  3. Prep the Briny Bits: Rough chop the pitted Kalamata olives and drain and rinse the capers. Add these to the mixing bowl along with the chopped fresh parsley.
  4. Whisk the Vinaigrette Base: In a separate small bowl, combine the fresh lemon juice, Dijon mustard, and dried oregano.
  5. Emulsify: Slowly drizzle the Extra Virgin Olive Oil (EVOO) into the lemon mixture while whisking continuously until the dressing is slightly thickened and emulsified.
  6. Season the Dressing: Taste the vinaigrette and adjust with salt and pepper.
  7. Dress the Salad: Pour the prepared vinaigrette over the tuna and vegetable mixture.
  8. Mix Gently: Using a rubber spatula or wooden spoon, fold the ingredients together gently. Do not mash the tuna; aim for a chunky, textured salad.
  9. Taste and Adjust: Taste a spoonful and adjust the seasoning—add more salt, lemon juice, or pepper until the flavors are balanced.
  10. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld (recommended). Serve chilled or at room temperature atop bread or in lettuce cups.