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Thunfischsalat Rezept mit Petersilie, Minze, Sellerie, Spitzpaprika und die rote Zwiebel - Schnell gemacht in 15 Minuten

Tuna Salad with Herbs and Lemon-Caper Dressing

Tuna salad with a refreshing combination of cool mint, red sweet pointed pepper, celery, red onion, in a tangy lemon dressing with capers and anchovies.

Course Salad
Category Mediterannean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 as side
Calories 245 kcal
Autor Elle

Ingredients

For the salad:

  • 2 cups fresh flat-leaf parsley leaves (about 2 bunches), chopped
  • 4 sprigs fresh mint, leaves removed and chopped
  • 2 celery stalks, peeled, sliced thinly on an extreme diagonal
  • 1 red sweet pointed pepper, seeded and sliced thinly
  • 1 small red onion, cut in half and sliced thinly
  • 1 x 185 g can or jar good-quality sustainable tuna packed in oil, broken into large pieces

For the dressing:

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon drained capers
  • 1 teaspoon chopped anchovy fillets
  • 1 small garlic clove, minced
  • sea salt and freshly ground pepper, to taste

Method

  1. In a large bowl, mix together the parsley, mint, celery, red pepper and onion.
  2. In a small bowl, whisk together the lemon juice, capers, chopped anchovy fillets, and garlic. Gradually whisk in oil until well combined.

  3. Pour dressing over salad ingredients; toss to coat. Add tuna chunks, season with salt and pepper and toss again before serving. Enjoy!

Notes

  • If you're using high-quality tuna packed in olive oil, don't just pour the oil away as it makes a fantastic addition to the dressing and adds even more flavour to the salad.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.