A quick and easy summertime tuna salad that lets you hold the mayo! Fresh tomatoes, fresh herbs and some great tuna is all you need.
I have loved tuna salad of all shapes and sizes since forever, but in the summer this is my all-time fave. Tuna tossed with fresh local tomatoes, fresh herbs, a handful of capers and the olive oil from the tuna jar – that’s all you need to make a tuna salad that is summertime delicious. Ready for some easy, perfect tuna salad, hold the mayo? Let’s make it!
Now don’t get me wrong – I love a mayo-based tuna salad as much as the next girl (especially with super-duper easy to make homemade mayo, and click here to find out just how easy and delicious THAT is), but in the summertime warmth I like my tuna salad just a little bit lighter. The key here is to go for the best tuna you can find – I love the Tonnino brand myself, but any good tuna packed in olive oil will do.
A quick and easy summertime tuna salad recipe that lets you hold the mayo! #recipeAnd YES, you do have to get the kind packed in oil. First of all, it tastes 1000% better than water-packed, and second, we are going to use that oil to toss the tuna and tomatoes and herbs as a dressing. And speaking of the tomatoes and herbs, the fresher and more local the better. I love chopped up heirloom tomatoes in this recipe, but if you can’t find those (or if you are making this in the winter), go for cherry tomatoes. Cherry tomatoes seem to hold that great tomato flavor year-round, for mysterious reasons.
As for the herbs, I love parsley, basil and thyme, but you toss in whatever your favorite is. Flake the tuna into pieces, mix it all together, drizzle on some of the olive oil from the tuna jar, and voila! The perfect summertime tuna salad. Happiness!
Print
Summertime Tuna Salad
Prep Time: 15 minutes- Total Time: 15 minutes
Yield: 2 servings 1x
Category: Lunch
Method: No Cook
Cuisine: American
Print Recipe
Pin RecipeIngredients
- 1 six ounce can or jar of tuna, packed in oil.
- 2 cups cherry tomatoes, cut in half
- 1 stalk celery, sliced
- 1 tablespoon capers
- Salt and fresh pepper to taste
- 1/4 cup chopped herbs (basil, parsley, thyme are all good — mix them up!)
Instructions
- Drain the excess oil from the tuna and mix up with all other ingredients.
- Serve with crackers, bread, flatbread, etc etc etc.
- Happy summer!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
My life was forever changed during a trip to Rome last year when we discovered tuna packed in olive oil. We brought back as much as would fit in our suitcases….and have since learn that you can find it in the states too ;)
Thanks for sharing Kate!
I know, it is next to IMPOSSIBLE to find it in olive oil these days. I usually have pretty good luck at Whole Foods, though…and when I find it I stock up!!
The salad looks delicious. I noticed your photo includes freshly diced celery, but that’s listed in your recipe, any reason why? Thanks!
Rose! Thank you for catching that – I left out the poor celery! Recipe is all fixed now. Have a great weekend!
Great! :)
Thanks!