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Italian Tuna Salad

by Lisa Shull
  • 4 sun-dried tomatoes
  • 1/4 red onion, chopped fine
  • 1 (12oz) can solid white tuna in water, drained
  • 1 rib celery, chopped
  • 1/4 c pitted nicoise olives
  • 1 TBS capers, rinsed
  • 2 TBS EVOO (extra virgin olive oil)
  • 1 tsp lemon zest
  • Juice of 1/2 a lemon
  • 2 TBS chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper

Prep: 30 min     


  1. Cover the sun-dried tomatoes with hot water in a small bowl and let sit 10 minutes. Drain, chop and put in a medium bowl. (Optional: to mellow the chopped onion, soak in cold water for 10 minutes, drain well, pat dry.) Add red onion to tomatoes.
  2. Add the tuna, breaking into large chunks. Add celery, olives and capers. Toss gently to combine. In a small bowl, wisk the EVOO, lemon zest, lemon juice and basil leaves. Drizzle over the tuna salad and toss gently, again. Season to taste with salt and pepper. Serve cold.

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