Italian Tuna Salad
- Prep Time 5 minutes
- Estimated Cost $9
- 12 Comments
I have to tell you, I did not expect to like this.
I’ve always hated regular canned tuna. My mother would stir it into a salad with mayonnaise, chopped celery and onions, with buttery crackers for scooping it up. Many children (and adults) would have loved such a snack. I thought it tasted like cat food…not that I knew what cat food tasted like.
Then several months ago, a friend, whose taste in food I trust, suggested I try Italian-style tuna packed in olive oil. He claimed it was much more delicious than the yucky, water-packed albacore of my youth. I still wasn’t sure, but then Italian food Godmother Marcella Hazan went and backed his claim up, at which point I was convinced enough to at least try it.
And I must say—I’m glad I did. The oil-packed tuna, which I found at Trader Joe’s did taste better than I remembered the water-packed kind tasting. The fresh, non-creamy additions to the salad made for a light but very filling, protein-packed lunch. Feel free to experiment with different herbs and vegetables.
- 1 5-oz. can albacore tuna packed in olive oil (do not drain) $2
- 1/4 medium red onion, sliced very thinly $0.50 for a whole onion
- 1 tablespoon capers, drained $2 for a 4-oz. jar
- about 10 cherry or grape tomatoes, halved $3.50 for a pint
- 1 small handful fresh flat-leaf parsley leaves, chopped $1 for a bunch
- 1 tsp balsamic vinegar Pantry
- salt and freshly-ground black pepper to taste Pantry
Recipe Serves 2
- Place the tuna and all of its oil in a mixing bowl.
- Use a fork to gently flake the tuna.
- Combine with all other ingredients, toss gently and serve immediately.