Ingredients:

  • 10 oz canned albacore tuna in water, drained
  • 2 large hard-boiled eggs, peeled and diced
  • 0.5 cup English cucumber, finely diced
  • 0.25 cup red onion, finely minced
  • 2 stalks celery, thinly sliced
  • 2 tbsp capers, drained and rinsed
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. In a small jar or bowl, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, sea salt, and cracked black pepper. Shake or whisk vigorously until the dressing becomes velvety, opaque, and fully emulsified.
  2. Drain the canned tuna thoroughly using a fine-mesh strainer. Transfer the tuna to a large mixing bowl and use a fork to gently flake it into bite-sized pieces, being careful not to over-mash.
  3. Add the diced cucumber, minced red onion, sliced celery, rinsed capers, chopped parsley, and diced hard-boiled eggs to the bowl with the tuna.
  4. Pour the prepared vinaigrette over the salad components. Gently fold the ingredients together until everything is evenly coated and well combined.