This dressed up version of a mayo-free tuna salad gets oodles of flavor from a simple vinaigrette. Use any tuna you like except an Italian tuna.
Prep Time 20 minutesmins
Total Time 20 minutesmins
Course Main Dish, Side Dish
Servings 2servings
Calories 243.31kcal
- 9oz.canned tunadrained
- 1/4red bell pepperminced
- 1small stalkceleryminced
- 1green onionthinly sliced
- 1Tbsp.flat leaf parsleyminced
- 1Tbsp.capers or olives, rinsed and chopped
- 2Tbsp.extra virgin olive oil
- 1Tbsp.red wine vinegar
- 1tsp.dijon mustard
- 1/4tsp.salt
- 1/4tsp.ground black pepper
In a large bowl, mix the tuna, bell pepper, celery, green onion, parsley, and capers together.
Place the extra virgin olive oil, red wine vinegar, Dijon mustard, salt and pepper together in a small jar or container and shake to combine.
Pour the vinaigrette over the tuna salad and mix.
Store in an airtight container in the refrigerator for up to three days.