Ingredients:

  • 4 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/2 tsp Honey or Maple Syrup (Optional)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 (5 oz) tins Canned Tuna (280g total), fully drained
  • 2 stalks Celery, finely diced
  • 1/4 cup Red Onion or Shallot, very finely minced
  • 1 Tbsp Capers, drained and lightly chopped
  • 1/4 cup Pitted Kalamata Olives, roughly chopped
  • 3 Tbsp Fresh Parsley (flat-leaf), finely chopped

Instructions:

  1. Drain and prepare the tuna: Open the tuna tins, place contents into a fine-mesh sieve, and press gently with a spoon to extract all residual liquid. Transfer drained tuna to a medium mixing bowl and gently flake it with a fork. Set aside.
  2. Create the Zesty Emulsion: In a small bowl, combine the lemon juice, Dijon mustard, and honey/maple syrup (if using). Whisk vigorously for 30 seconds. Slowly drizzle in the extra virgin olive oil while continuously whisking until the mixture thickens slightly and emulsifies. Season the dressing generously with salt and pepper.
  3. Combine the Solids: Add the finely diced celery, minced red onion, chopped capers, olives, and fresh parsley to the bowl with the flaked tuna.
  4. Dress and Rest: Pour approximately ¾ of the prepared zesty dressing over the tuna mixture. Gently fold the ingredients together using a spatula until everything is evenly coated (avoid overmixing). Cover and refrigerate for at least 15 minutes to allow the flavors to marry.
  5. Final Seasoning and Serve: Remove the salad from the refrigerator. Taste a small amount. Add the remaining dressing, more salt, pepper, or a squeeze of fresh lemon juice, if necessary. Serve immediately.