Tuna Salad with Pepperoncini
I absolutely love this tuna salad! Honestly, it’s one of my new favorite ways to eat canned tuna. The pepperoncini make all the difference! They add just the right amount of zing and tang without being too spicy. Paired with lemon, capers, and celery, the result is refreshing!
It’s the kind of recipe I love to have in the fridge for weekday lunches. I eat it on a sandwich, with crackers, in a wrap, or even straight from the fork. It takes just 15 minutes to make, and I guarantee you’ll want to make it again and again!
- Servings: 3 à 4
- Preparation time: 15 minutes
Good to know
Pepperoncini are small, mild, and slightly tangy marinated peppers. They add freshness without being spicy. If you prefer bolder flavors, feel free to add more peppers or drizzle a teaspoon of the marinade into the salad for an extra kick.
Frequently asked questions
Yes! It actually tastes even better after sitting in the refrigerator for a few hours, allowing the flavors to blend well.
It will keep for up to three days in an airtight container in the refrigerator.
Dill pickles are the perfect substitute for pepperoncini.
Ingredients
- 1 1/3 cups (210 g) finely diced celery
- 4 (80 g) cans of tuna, well drained
- 1/2 cup (75 g) coarsely chopped pepperoncini (or less, to taste)
- 1/4 cup (35 g) finely chopped red onion
- 1/3 cup (70 g) light or regular mayonnaise
- Zest of 1 well-washed lemon
- 1 small clove garlic, minced
- 3 tablespoons (45 ml) lemon juice
- 2 tablespoons (30 ml) coarsely chopped capers
- 1 tablespoon (15 ml) honey
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste (I recommend using plenty!)
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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Preparation
- In a large bowl, combine all the ingredients for the tuna salad. Serve it on crackers, in lettuce wraps, or on toasted bread.
