I have a vivid memory of my mom draining the liquid out of tuna cans over the sink. I think about it every time I eat tuna, whether it’s at home or at a diner. But I heard it’s tinned fish fall, so I knew that was a memory worthy of revisiting. With bright, crunchy vegetables in place of the traditional celery, this refreshing salad is perfectly filling without being too much, making it an ideal weekday lunch.
Ingredients
2 cans tuna packed in water, drained
1/3 cup Castelvetrano olives, chopped
1 baby cucumber, cut into small, confetti-sized pieces without the seeds
1/2 red bell pepper, cut into small, confetti-sized pieces
1/2 carrot, cut into small, confetti-sized pieces
2 scallions, cut into ¼” pieces
For the dressing
1/4 cup mayonnaise
1 lemon, juiced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon red wine vinegar
1/4 teaspoon black pepper
To assemble
2 cups shredded iceberg lettuce
1 lemon, juiced
2 garlic cloves, grated with a microplane
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine the tuna and chopped veggies in a large bowl.
In a jar, whisk all of the dressing ingredients together.
Pour the dressing over the tuna and mix so everything is evenly coated.
If serving over a salad, whisk together the lemon juice, olive oil, garlic, salt, and pepper. Dress the shredded iceberg with the vinaigrette. Top with a few scoops of tuna salad. You can also serve with your favorite bread.
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