Zesty Tuna Salad with Avocado and Caper Vinaigrette

Ingredients

- 12 oz tuna, canned or fresh and cooked
- 1/4 cup dill pickles, finely chopped
- 2 tbsp caper brine
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp fresh herbs (parsley, chives, or cilantro), chopped
- 2 tbsp capers, rinsed
- 1 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup olives, sliced
- 1 avocado, diced

Instructions

1. Preparation:
- Drain the tuna thoroughly if using canned and flake it with a fork into a medium bowl. Set aside.
- Dice the dill pickles, cucumber, red onion, and avocado. Slice the olives.
- Rinse the capers under cold water to remove excessive salt.

2. Make the Vinaigrette:
- In a small bowl, combine the caper brine, fresh lemon juice, Dijon mustard, and a pinch of salt and pepper. Whisk briskly until the mixture is well combined and slightly emulsified.

3. Assemble the Salad:
- In the bowl with the flaked tuna, add the chopped dill pickles, diced cucumber, diced red onion, sliced olives, and the rinsed capers.
- Pour the prepared caper vinaigrette over the salad ingredients.
- Gently toss to ensure all components are evenly coated with the dressing.

4. Final Touches:
- Gently fold in the diced avocado, taking care not to mash it extensively.
- Sprinkle the top with fresh herbs like parsley, chives, or cilantro.
- Taste and adjust seasoning as necessary with additional salt, pepper, or lemon juice.

5. Serve:
- Serve immediately or cover tightly and refrigerate for up to 2 hours to allow flavors to meld together.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes

- Cooking Time: PT0M
No cooking required

Total Time

- PT15M
15 minutes

Type of Dish

- Lunch

Keywords

- Tuna salad
- Caper vinaigrette
- Avocado
- Healthy lunch
- Fresh herbs
- Quick meal
- Savory salad
- Cucumber
- Low-calorie
- Mediterranean

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 750 calories

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