Elevated Tuna Salad with Lemon, Dill & Capers

An Elevated Tuna Salad for Easy Summer Lunches | Recipe #26 of My 100 Recipe Project

There are some recipes that don't really feel like recipes at all. They're more like a reminder that lunch can be simple.

This tuna salad came together one afternoon when I wanted something a little more satisfying than a salad, but lighter than a sandwich shop lunch.

A few pantry staples, fresh herbs from the garden, and a handful of capers transformed an ordinary tuna salad into something that felt fresh, bright, and surprisingly special.

It's the kind of lunch that works just as well piled onto toasted sourdough as it does served over a bed of arugula. And on a hot Tennessee afternoon, it's exactly the sort of thing I want waiting in the refrigerator. Why We Love This Elevated Tuna Salad

• Ready in 10 minutes

• High in protein

• Perfect for meal prep

• Bright and fresh from lemon and herbs

• Delicious as a sandwich, salad, or lettuce wrap

• Made mostly from pantry staples

Ingredients

For the Tuna Salad

• 2 (5-ounce) cans tuna, drained

• ⅓ cup mayonnaise

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 celery stalk, finely diced

• 2 tablespoons finely diced red onion or shallot

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill

• 1 tablespoon capers, drained and chopped

• 2 tablespoons chopped cornichons or dill pickles

• ½ teaspoon kosher salt

• ¼ teaspoon freshly cracked black pepper

Optional for Serving

• Toasted sourdough bread

• Arugula

• Sliced tomato

• Butter lettuce leaves

• Avocado slices

Instructions

Step 1

Drain the tuna and place it in a medium mixing bowl. Use a fork to gently flake it into smaller pieces.

Step 2

Add the mayonnaise, Dijon mustard, and lemon juice. Stir until combined.

Step 3

Fold in the celery, onion, parsley, dill, capers, and cornichons.

Step 4

Season with salt and pepper. Taste and adjust seasoning as needed.

Step 5

Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Serving Ideas

My favorite way to eat this is piled onto toasted sourdough with a handful of arugula and thick slices of tomato.

It also makes an excellent:

• Lettuce wrap lunch

• Protein-packed salad topper

• Picnic sandwich

• Quick poolside lunch

• Easy dinner when it's too hot to cook

Family Verdict

This is one of those recipes that feels a little more grown-up than the tuna salad I grew up eating, but not so fancy that the kids won't touch it.

Notes

• Tuna packed in olive oil adds the best flavor.

• Fresh dill makes a noticeable difference if you have it.

• This keeps well in the refrigerator for up to 3 days.

• For extra crunch, add diced cucumber or radishes just before serving.

Recipe #26 of My 100 Recipe Project

From My Franklin Kitchen,

Alexis

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