I feel like people usually either love tuna salad or hate it. I’m definitely in the love camp. I will take a tuna salad sandwich any day over a deli meat one. Standard tuna salad is pretty simple, and I really like the basic recipe. However, I also like to make it more interesting and add some acidity and pops of flavor.
This recipe is super versatile and you can customize it to your preferences. For this one I added some green pepper, scallions, capers, pepperoncini, dijon and some vinegar. You can leave out mayo if you aren’t a fan. I often make it with just dijon and olive oil instead of mayo if I am not in a mayo mood. You can add other veggies, or leave out the pickled things if you don’t like acidity.
My favorite way to eat this is on crackers, but it is great as a sandwich, or in lettuce cups. It keeps well for days in the fridge, so if I make it I usually make enough for a few days.
- 2 cans tuna in water
- 2 tbsp olive oil
- 1/2 green bell pepper finely chopped
- 1 stalk celery finely chopped
- 1/4 onion finely chopped
- 3 scallions sliced
- pepperoncini sliced to taste
- 2 tbsp capers
- 1/4 cup cilantro chopped
- 1-2 tbsp dijon mustard
- 3-4 tbsp mayo to taste (you can leave it out)
- 1-2 tbsp white wine vinegar to taste
- salt and pepper to taste
- red pepper flakes to taste
- Combine everything in a bowl and stir until well combined. Add more salt/pepper/vinegar/mayo to taste.