Summer Tuna Salad Recipe

Fresh tuna salad served on a thick slice of tomato, garnished with chopped chives, and surrounded by crisp green lettuce on a blue plate. A vintage fork and a wedge of lemon are placed beside the plate.

5 from 2 votes

A perfectly simple and delicious summer Tuna Salad Recipe. Utilize the bounty of the season with fresh herbs, tomatoes and red peppers. Yes.

Prep Time10

Cook Time2

Total Time12

Course: Main Course

Cuisine: American, French

Keyword: Low carb tuna salad

Servings: servings

Calories: 185kcal

Author: Scott Groth

Ingredients

2 large cans of tuna in water drained well
1 cup fresh tomato seeded and diced
½ cup olive oil
½ cup marinated artichoke hearts chopped
½ cup red pepper diced
¼ cup shallot diced fine
2-3 tablespoons capers rinsed
2 tablespoons fresh lemon juice
2 tablespoons each of cilantro basil, fresh parsley, chives
1 teaspoon kosher salt
¼ teaspoon fresh cracked black pepper

Instructions

Preparation Steps

Gather the tools and ingredients.
Seed and dice the fresh tomato.
Chop the marinated artichoke hearts, cilantro, basil, parsley, and chives.
Dice the shallots and red pepper.
Rinse the capers.
Measure the ingredients.
Drain the tuna and break the pieces up in a large bowl.
Add in the remaining ingredients and mix. Taste. Adjust the seasonings. Taste again.
Serve chilled on a bed of fresh green veggies or as a sandwich.

Notes

Rinsing the capers will reduce the briny flavor, leaving just the zippy caper.

If the tuna salad tastes dry after you mix everything together, add in ¼ cup more olive oil. Mix again and see if that works. Some tuna is more dry than others!

Not bright enough on your palate? Add more lemon! Still not bright enough? Try ¼ TSP of balsamic vinegar.

Nutrition