Gourmet Tuna Salad
A gourmet tuna salad starts with the same tinned tuna as the sandwich filling, but sharper, fresher and with more texture. Capers, finely diced celery and red onion add bite, Dijon mustard and lemon cut through the mayonnaise, and parsley brings colour. It needs no cooking, takes 15 minutes to put together, and is best after a short chill.
- Total
- 30 min
- Prep
- 15 min
- Serves
- 2
- Per serving
- 490kcal
Keeping gourmet tuna salad fresh, not watery
The difference between ordinary tuna mayonnaise and a good gourmet tuna salad is texture. Drain the tuna properly, dice the vegetables very small and fold gently so the fish stays in flakes rather than turning to paste.
Tuna in olive oil is richer and more tender than tuna in brine, though you should drain it just as well. Chopped dill or chives are good alternatives to parsley.
How to make gourmet tuna salad
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- Drain the tuna Tip the tuna into a sieve and press it with the back of a spoon to squeeze out the brine. Transfer it to a bowl and flake it with a fork into small, even pieces.
- Prepare the vegetables Dice the red onion and celery as finely as you can, about 3mm. If the onion is strong, rinse the pieces in cold water for 30 seconds and pat them dry. Roughly chop the capers.
- Make the dressing In a small bowl, stir together the mayonnaise, mustard, lemon zest, 1 tbsp of the lemon juice and the black pepper.
- Combine Add the onion, celery, capers and parsley to the tuna, pour over the dressing and fold gently until everything is coated. Taste and add a little more lemon juice if you want it sharper. There is no need for extra salt, as the tuna, capers and mayonnaise are salty already.
- Chill and serve Cover and chill for at least so the flavours mingle. Spoon onto toasted sourdough or a bed of salad leaves, and finish with a little more parsley.
Ways to serve it
Pile the salad on toasted sourdough, stuff it into a bagel with tuna salad or serve it with a handful of rocket and a few cherry tomatoes. For a version with a sweet crunch, try tuna salad with apple.
Common problems and fixes for Gourmet Tuna Salad
- The salad is watery.
- The tuna was not drained well enough. Press it firmly in the sieve, and pat the diced celery dry before it goes in.
- The salad tastes too salty.
- Tuna in brine, capers and mayonnaise all carry salt. Rinse the capers, and use tuna in spring water, or add an extra squeeze of lemon and a spoonful of Greek yoghurt to balance it.
- It feels heavy or too rich.
- Swap half of the mayonnaise for plain Greek yoghurt. It keeps the salad creamy but lighter, and the lemon and mustard still come through.
Frequently asked questions about Gourmet Tuna Salad
How long does tuna salad keep in the fridge?
It keeps for up to 2 days in a covered container in the fridge. Stir it again before serving, as a little liquid can settle at the bottom. Do not freeze it, as the mayonnaise splits.
Can you make it ahead?
Yes, you can make it up to 4 hours ahead and keep it chilled. Add the parsley just before serving so it stays bright green.
What can you use instead of mayonnaise?
Plain Greek yoghurt, or half yoghurt and half mayonnaise, works well. Use a little extra mustard and lemon juice to make up for the lost tang.
What do you serve with it?
Toasted sourdough, a jacket potato, crackers or a bed of salad leaves all work. It also fills a wrap or a hollowed-out tomato for a lighter lunch.
How did you like the recipe?
4.7 / 5 · 61 ratings
