Ingredients:

  • 2 (5-ounce) cans Tuna in Olive Oil, drained (reserve the oil)
  • 1/2 cup Mayonnaise (full fat)
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 clove Garlic, finely minced
  • 1-2 tablespoons Reserved Tuna Oil
  • 2 tablespoons Capers, drained and roughly chopped
  • 1/4 cup Flat-Leaf Parsley, finely chopped
  • 1 tablespoon Red Onion or Shallot, finely minced (optional)
  • 1 teaspoon Lemon Zest
  • 1/2 teaspoon Sea Salt (adjust to taste)
  • 1/4 teaspoon Black Pepper, freshly ground

Instructions:

  1. Drain the Tuna: Open the tins of tuna. Carefully drain the oil into a small separate bowl—reserve 2 tablespoons of this oil. Place the flaked tuna into the medium mixing bowl.
  2. Flake the Tuna: Using a fork, gently flake the tuna into medium-sized chunks. Avoid turning it into a fine paste; we want some texture.
  3. Prep the Mix-ins: Finely chop the capers, parsley, and red onion/shallot. Mince the garlic. Set aside.
  4. Whisk the Base: In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and the minced garlic until fully combined and smooth.
  5. Introduce Reserved Oil: Gradually whisk in 1 tablespoon of the reserved tuna oil. This adds richness and helps bind the dressing. Season lightly with salt and pepper at this stage.
  6. Fold in Tuna and Aromatics: Add the flaked tuna, chopped capers, parsley, minced red onion, and lemon zest into the prepared dressing base.
  7. Combine Gently: Using a rubber spatula, fold the ingredients together until everything is just coated. Do not overmix, or the tuna will become mushy.
  8. Adjust Consistency: Check the texture. If too thick, add the remaining tablespoon of reserved tuna oil, or, if serving immediately with hot pasta, reserve 2-3 tablespoons of starchy pasta cooking water and fold that in instead.
  9. Final Seasoning Check: Taste the dressing and adjust the salt, pepper, and lemon juice as necessary. It should be punchy and bright.
  10. Serve: Toss immediately with your preferred cooked pasta, or cover and chill for at least 30 minutes if serving cold.