Cauliflower Tuna Salad

  • Author: Kate Jackson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 1 large head of cauliflower, cut into florets
  • 1 5 ounce can or jar of tuna packed in oil, drained
  • 1/4 cup chopped parsley
  • 3 tablespoons capers
  • Juice from 1/2 lemon
  • 3 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • 4 slices bacon, chopped and cooked until crispy, or 4 slices prosciutto, chopped (optional but oh so good)


  1. Steam or boil the cauliflower until tender, about 10 minutes. Set aside and let cool.
  2. Add the tuna to a large bowl and flake it into pieces. Add the cauliflower, parsley, lemon juice, capers and bacon.
  3. Put the lemon juice, vinegar and oil in a small jar, cover tightly and shake until well mixed. Pour over salad and toss.
  4. Season to taste with salt and pepper and serve.