Ingredients:

  • 2 cans (5 oz each) tuna in water, bone dry
  • 2 tbsp capers (do not rinse)
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard (creamy)
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/4 tsp cracked black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Drain the canned tuna thoroughly using the lid to press out all excess liquid to prevent a watery salad. Ensure the tuna is bone dry.
  2. Transfer the drained tuna to a medium mixing bowl and use a fork to gently break it into large, 1/2-inch meaty flakes.
  3. Add the finely diced celery, minced red onion, chopped parsley, and capers (without rinsing) to the bowl with the tuna.
  4. In a separate small jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, and creamy Dijon mustard until the mixture becomes opaque and slightly thickened (emulsified).
  5. Pour the dressing over the tuna mixture. Sprinkle with cracked black pepper and red pepper flakes if using.
  6. Gently toss the ingredients until every flake is coated with the vinaigrette, ensuring the tuna stays in chunky pieces rather than becoming a paste.