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I first discovered this Savory Tuna Salad at Central Market in Dallas Tx, and thought the flavors were fantastic. The lemon vinaigrette tastes amazing with the tuna and compliments the peppery arugula, while capers add a savory flavor giving it depth. I recreated the recipe in my test kitchen based on the ingredients and a little research online for portion suggestions and was pleased with the results. It’s light, refreshing, and bursting with flavor! Perfect for hot summer days, when you’re feeling the heat.
Tip: Serve with hearty crackers like Mary’s Gone Crackers or whole grain wheat Triscuit. This recipe can be doubled or even tripled to serve at a small luncheon.
Reviews:
COOK TIME 30 minutes
Course Lunch
Cuisine American, Dairy Free
Serving 1 person, 2 people
Ingredients:
| 1. | 1 can wild caught Albacore or Skipjack tuna |
| 2. | 1/4 cup tomato, chopped |
| 3. | 1 tablespoon red onion, diced |
| 4. | 1 tablespoon capers, drained |
| 5. | Handful of arugula, torn or chopped |
Lemon Vinaigrette
| 1. | 1/4 cup fresh lemon juice (about 2 large) |
| 2. | 2 tablespoons water (optional) |
| 3. | 2 teaspoons organic raw honey |
| 4. | 1 tablespoons coconut sugar |
| 5. | 1/2 teaspoon Dijon mustard |
| 6. | 1 garlic clove, minced |
| 7. | 1/4 cup extra-virgin olive oil |
| 8. | 1/8 teaspoon black pepper |
| 9. | 1/2 teaspoon sea salt |
Directions:
Prepare the Vinaigrette.
Mix all ingredients (lemon juice through sea salt) together in a small bowl & whisk to combine and thicken, or use a mason jar & shake to combine.
Prep the Vegetables.
Chop the tomato. Chop or tear the arugula.
Dice the red onion.
Prepare the Salad.
Add tomato, red onion, arugula, capers and tuna to a bowl.
Drizzle 3 tablespoons of lemon vinaigrette (or more, to taste) and mix together. Let ingredients sit for flavors to meld, or refrigerate and serve cold. Enjoy!
Notes:
Keep leftover dressing refrigerated to use with other meals such as mixed greens salads or drizzle over grilled fish.
Tried this recipe?
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California Quinoa Salad 
