Canned Tuna Salad with Homemade Vinaigrette recipe

Canned Tuna Salad with Homemade Vinaigrette

by Diana Opoti (@dianaopotieats)
Prep Time
20min
Cook Time
1min
Total Time
21min

A refreshing and flavorful salad featuring canned tuna, fresh vegetables, and a homemade vinaigrette with tangy, sweet, and spicy notes.

Ingredients

2 Servings
(1 serving = 1 salad plate)

For the Tuna Salad

  • 1can
    tuna (drained)
  • Fresh parsley or coriander, chopped
  • 1tsp
    capers (drained)

For the Vinaigrette

  • 1tsp
    honey
  • 1tsp
    Dijon mustard
  • 1
    small red onion, finely chopped
  • 1/4tsp
    salt
  • 1/3cup
    extra virgin olive oil
  • 1tbsp
    lemon juice or white wine vinegar
  • Chili flakes, to taste
  • 1
    bird's eye chili (optional, finely chopped)

For the Salad

  • Fresh tomatoes, finely sliced
  • 1in
    large onion, finely sliced and pickled white wine vinegar
  • Microgreens, for garnish

How to make Canned Tuna Salad with Homemade Vinaigrette

Prepare the Tuna Salad

  1. Drain the canned tuna thoroughly and place it in a mixing bowl.

  2. Add the chopped parsley or coriander and capers, then mix to combine.

    Step 1.1: Add the chopped parsley or coriander and capers, then mix to combine

Make the Vinaigrette

  1. In a blender or small food processor, combine the honey, Dijon mustard, chopped red onion, salt, olive oil, lemon juice (or vinegar), chili flakes, and bird's eye chili (if using).

    Step 2.1: In a blender or small food processor, combine the honey, Dijon mustard, chopped red onion, salt, olive oil, lemon juice (or vinegar), chili flakes, and bird's eye chili (if using)
  2. Blend until the mixture is smooth and emulsified.

    Step 2.1: Blend until the mixture is smooth and emulsified

Assemble the Salad

  1. Arrange the sliced tomatoes and pickled onions on a plate.

  2. Spoon the tuna mixture over the salad base, then drizzle with the homemade vinaigrette.

  3. Top with fresh microgreens for garnish and serve immediately.

Tips & Tricks

  1. For a milder flavor, use less chili or omit the bird's eye chili.

  2. Ensure the tuna is well-drained to prevent the salad from becoming watery.