Bright & Briny Tuna Salad

This bright and briny tuna salad is packed with fresh herbs, capers, lemon, and tender tuna for an easy high protein lunch that’s perfect piled onto sourdough toast.

Lately I’ve been trying to make the most of the herbs growing in my garden. I don’t always have a huge harvest this time of year, but herbs are one thing I can count on. When I baked a fresh batch of sourdough and needed a simple lunch, this tuna salad came together with ingredients I already had in the fridge and garden.

It’s fresh, flavorful, and comes together in just a few minutes. The capers add a salty briny bite, the herbs brighten everything up, and the combination of Greek yogurt and mayo keeps it creamy without feeling heavy.

My favorite way to serve it is piled high on toasted sourdough bread, but it’s equally good on crackers, in a sandwich, or straight from the bowl.

Main Ingredients & Swaps

• Tuna – I use two 6 ounce cans of tuna because it’s convenient, affordable, and packed with protein.
• Greek yogurt – Adds creaminess and a little tang while keeping the salad lighter and some extra protein.
• Mayo – I like using my homemade mayonnaise when I have it on hand.
• Fresh dill – One of my favorite herbs for tuna salad, don’t skip this one.
• Fresh chives – Adds a nice mild onion flavor.
• Fresh basil – Brings freshness and a subtle sweetness.
• Red onion – Soaking the onion in red wine vinegar helps mellow the sharpness.
• Capers – These do a lot of the heavy lifting when it comes to flavor.
• Lemon juice – Brightens everything up and ties the flavors together, I always suggest using fresh lemon juice when possible.

How I Make It

I start by soaking the diced red onion in a little red wine vinegar while I prepare the rest of the ingredients. This helps soften the bite of the onion and gives it a milder flavor.

Next, I finely chop the dill, chives, basil, and capers. Everything gets mixed together with the mayo, Greek yogurt, and lemon juice before folding in the drained tuna.

Once everything is combined, it’s ready to serve. I love piling it onto toasted sourdough bread for an easy lunch that feels fresh, filling, and packed with flavor.

Tips

• Use lots of fresh herbs. They’re what make this tuna salad special.
• Let the red onion sit in the vinegar for a few minutes before mixing it in.
• Taste before serving and add an extra squeeze of lemon if needed.
• Serve on toasted sourdough, crackers, lettuce wraps, or sandwiches.
• This tuna salad keeps well in the refrigerator for up to 3 days.

I shared this recipe in my weekly cooking video where I used fresh herbs from the garden and served it on homemade sourdough toast. You can watch the full video below!

Bright & Briny Tuna Salad

A fresh and flavorful tuna salad made with herbs, capers, lemon, and a creamy mayo and Greek yogurt dressing.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Servings: 4 servings

Course: lunch

Cuisine: American

Ingredients Method Video

Ingredients

  

• ¼ cup mayo (https://christinesnotebook.com/easy-homemade-mayo/)
• ¼ cup plain Greek yogurt
• ¼ cup packed fresh dill chives, and basil, finely chopped
• 2 6 ounce cans tuna, drained
• ½ red onion finely diced
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon juice or a squeeze of fresh lemon
• 2 tablespoons capers finely chopped

Method

 

1. Place the diced red onion in a small bowl and cover with the red wine vinegar. Let sit for 5 to 10 minutes.
2. Finely chop the dill, chives, basil, and capers.
3. In a medium bowl, combine the mayonnaise, Greek yogurt, lemon juice, herbs, and capers.
4. Drain the red onion and add it to the bowl.
5. Fold in the drained tuna until everything is evenly combined.
6. Taste and adjust seasoning if desired.
7. Serve immediately or refrigerate until ready to serve.

Video

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