Tuna Salad with Capers
Tuna salad with capers is what you make when the cupboard is nearly bare and lunch still needs to taste of something. Tinned tuna, mayonnaise and Greek yoghurt make the creamy base, while capers, red onion and celery add salt, sharpness and crunch. It is mixed in 10 minutes, then needs 15 in the fridge. Pile it onto toast, into a baked potato or onto salad leaves.
- Total
- 25 min
- Prep
- 10 min
- Serves
- 2
- Per serving
- 305kcal
Why tuna salad with capers works
Capers do the job that pickles do in a classic tuna mayo. They bring salt and a sharp, slightly floral bite that cuts through the creamy dressing, so you need far less lemon juice or seasoning. Swapping part of the mayonnaise for Greek yoghurt keeps the salad creamy but lighter. The celery and red onion keep every forkful crunchy.
How to make tuna salad with capers
Tap a time to start a timer.
- Drain the tuna Tip the tuna into a sieve and press with the back of a fork to squeeze out as much liquid as you can. Flake it into a mixing bowl.
- Prep the extras Finely dice the red onion and celery. Rinse the capers under cold water, then pat them dry with kitchen paper so they do not make the salad watery.
- Mix the dressing Add the mayonnaise, Greek yoghurt and lemon juice to the tuna and stir until just combined. Leave some texture rather than mashing it to a paste.
- Fold in the crunch Stir in the onion, celery, capers and black pepper. Taste before adding any salt, as the tuna and capers are already salty.
- Chill Cover and chill for so the onion softens slightly and the flavours come together. Serve on toast, with crackers or on a bed of leaves.
Ways to serve it
Spoon it onto buttered toast, stuff it into a baked potato or fold it into a wrap with rocket. For a more filling lunch, try a bagel with tuna salad, or turn the same flavours into pasta with tuna and capers. If you fancy something sweeter and crunchier, tuna salad with apple is an easy variation. Fresh dill or flat-leaf parsley stirred through at the end suits it well.
Common problems and fixes for Tuna Salad with Capers
- The salad turns out watery.
- Press the tuna firmly in a sieve and dry the rinsed capers before mixing. Leftover liquid is almost always the cause.
- The capers make it too salty.
- Rinse them well, or chop them finely so the saltiness is spread through the salad instead of arriving in big bites.
- The raw onion is too sharp.
- Dice it very small and give the salad its 15 minutes in the fridge. You can also soak the diced onion in cold water for 5 minutes and drain it first.
Frequently asked questions about Tuna Salad with Capers
How long does it keep in the fridge?
Up to 2 days in a covered container. Keep it chilled and do not leave it out for more than 2 hours.
Can I use tuna in oil?
Yes. Tuna in oil tastes richer, while tuna in spring water is lighter. Drain either one very well before mixing.
What can I use instead of Greek yoghurt?
Use soured cream or crème fraîche, or simply add another spoonful of mayonnaise.
What does it go with?
It works on toast, in a baked potato, in a wrap or with cucumber sticks and crackers.
How did you like the recipe?
4.8 / 5 · 12 ratings
