Light Tuna Salad with Lemon, Red Onion, and Capers

February 1, 2012 § Leave a comment

It’s all in the name: this is a light, tasty tuna salad made with lemon, red onion, and capers. Perfect for anyone who wants to watch what they eat but is tired of salads and turkey breast.

I know, I know: tuna is high in mercury, and fishing tuna is not necessarily the most eco-friendly method of harvesting protein. But I’m a firm believer in moderation, and mindful consuming. You can find organic, albacore tuna from conscientious companies if you look hard enough. So making tuna salad with the right tuna, once a month, is OK by me.

Not sure about capers? I have found there is a great variation between types. Some are more tart, nearly bitter, while others can even be bland. I buy the Whole Foods brand organic non pareil capers, which are so delicately flavored my 2 year-old thinks they’re pickles. If you’re just never going to eat capers and that’s it, substitute diced pickles, or omit.

This dish can be whipped up in under 10 minutes and served in many ways. Make sandwiches, top crackers, or eat with a side of salad or cucumber dish, like Gram’s Fake Pickles.

RECIPE:
Light Tuna Salad with Lemon, Red Onion, and Capers

1 can organic albacore tuna, 7 ounces, drained
3 tablespoons light mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon white vinegar
1 heaping tablespoon diced red onion
1 heaping tablespoon capers, drained
black pepper to taste

Flake tuna well with fork. Add mayo, lemon juice, and vinegar and mix well.

Add capers and onion and stir gently.

Serve as you wish. May be kept up to five days in an airtight container in the fridge.

Happy noshing,
Sarah

The Crafty Fork