Italian Tuna Salad

Italian Tuna Salad

from foodandwine.com
Lunch
20 min
6 servings

This Roman-style tuna salad has Castelvetrano olives, crunchy celery, quick-pickled onions, and sun-dried tomatoes and is tossed in a creamy lemony honey-Dijon dressing.

Ingredients

  • ¼ cupthinly sliced red onion (from 1 small onion)
  • ¼ cupred wine vinegar
  • 1 ½ tablespoonsfresh lemon juice (from 1 lemon)
  • 1 tablespoondijon mustard
  • 1 teaspoonhoney
  • ¾ teaspoonkosher salt
  • ½ teaspoonblack pepper
  • 5 tablespoonsextra-virgin olive oil, divided
  • 36.7-ounce jars oil-packed tuna (such as tonnino), drained and flaked into large pieces
  • 16.7-ounce jar pitted castelvetrano olives, drained and roughly chopped (about 1 cup)
  • 18 1/2-ounce jar oil-packed sun-dried tomato halves, drained and roughly chopped (about 1 packed cup)
  • 3 largecelery stalks with leaves, thinly sliced (about 1 1/4 cups)
  • ½ cuploosely packed fresh basil leaves, roughly chopped (from 1 [1/2-ounce] package)

Directions

  1. 1

    Place onion in a small bowl, and add red wine vinegar; set aside.

  2. 2

    Whisk together lemon juice, mustard, honey, salt, pepper, and 3 tablespoons of the olive oil in a large bowl.

  3. 3

    Fold in tuna, olives, sun-dried tomatoes, celery, and basil. Drain onions, and fold into tuna. If serving immediately, drizzle remaining 2 tablespoons oil over tuna salad, folding to coat. (Alternatively, cover tuna salad, and refrigerate until ready to serve. Drizzle with remaining 2 tablespoons olive oil, folding to coat just before serving.)