Tuna and Caper Salad (quick Lenten lunch)

10 Mar

A different take on tuna salad; zippy for lunch during Lent!

In a bit of a hurry to make my brown bag lunch, I banged together some tuna salad, but without mayonnaise (although a dab of mayo would go well too!). This is one of my favorites for a picnic lunch any time, but as a Catholic during Lent, when fish is de riguer for Fridays, this is a true friend. I usually have it on salad, but you can sandwich it, wrap it, stuff it in a pita, mound it on crackers…very flexible! If you have ripe avocado, slice it up and add it to whichever way you are serving the tuna. The cool blandness plays well with the tangy tuna.

Tuna and Caper Salad

1 5 oz can tuna (whichever you prefer; because I am a maniac, I buy sustainably-caught), drained

2 Tbs extra virgin olive oil

1 Tbs red wine vinegar

1/8 tsp your favorite prepared mustard

1 Tbs red onion, chopped fine

1 Tbs capers, drained

1 Tbs roasted red pepper (optional)

Whisk oil and vinegar together with a fork until blended. Stir in mustard. Pour over tuna, add red onion and mix well. Stir in capers and red pepper, if desired. Serve over green salad with chunks of avocado, or in sandwiches, with avocado slices.

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3 Responses to “Tuna and Caper Salad (quick Lenten lunch)”

  1. chefshellina March 11, 2011 at 8:18 am #

    I really like this idea- and I like the flexibility of the recipe even more. Like you said, you can make pretty much anything out of it! And, I commend you for adding capers- delish! Nice work. :)

    • nataliadecuba March 11, 2011 at 10:36 am #

      Thaks for visiting! Keep me posted on any modifications you make…I love some friendly inspiration!

  2. My Grandparents' Kitchen March 10, 2011 at 9:39 pm #

    Forget love – I’d rather fall in chocolate! ~ Sandra J. Dykes

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