Ingredients:

  • 10 oz canned albacore tuna, water packed (2 x 5oz cans)
  • 2 large hard boiled eggs, finely diced
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 3 tbsp capers, drained and chopped
  • 1/3 cup avocado oil mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Drain the tuna. Place the 10 oz of albacore into a mesh strainer and press firmly with a spoon. Note: This prevents the salad from becoming watery later.
  2. Prep the aromatics. Finely dice 1/2 cup celery and mince 1/4 cup red onion. Note: Uniformity ensures a consistent crunch in every spoonful.
  3. Process the eggs. Peel and dice 2 large hard boiled eggs into 6mm cubes. Note: Keeping them slightly chunky adds nice visual contrast.
  4. Create the binder. In a large bowl, whisk together 1/3 cup mayo, 1 tbsp Dijon, 1 tbsp lemon juice, and 1 tsp lemon zest. Mix until completely smooth and pale yellow.
  5. Fold in the fish. Add the pressed tuna to the dressing bowl and flake it with a fork. Mix until the tuna is fully coated but still has texture.
  6. Add the crunch. Toss in the diced celery, red onion, and 3 tbsp chopped capers. Note: Chopping capers releases more of their briny flavor into the dressing.
  7. Incorporate the eggs. Gently fold in the diced eggs and 2 tbsp parsley. Fold until just combined to keep the yolks from dissolving.
  8. Season the mix. Sprinkle 1/4 tsp sea salt and 1/4 tsp black pepper over the top. Taste and adjust salt only after mixing.
  9. Chill (Optional). Let the salad sit in the fridge for 15 minutes. Note: This allows the flavors to meld and the celery to slightly soften.
  10. Final Plate. Serve immediately on bread, crackers, or lettuce cups.