By awalde on November 25, 2010
Photo by Debbwl
Photo by Debbwl
"This is our favorite tuna salad. The flavor of capers and basil are essential for this recipe."
Serving Size: 1 (185 g)
Servings Per Recipe: 4
"Who knew a tuna salad could be so flavorful? This is a tasty salad that we will be enjoying again. I made as written using a kid kind of a big chop instead of mincing as I was serving as a salad atop of romaine lettuce. Thanks for the post."
"A very tasty salad - the fruitiness of the olive oil went so well with the other ingredients. I used a solid chunk albacore tuna, and it was really attractive with the large flakes of tuna. Lovely with some crusty bread."
"Wonderful lunch! I used 1 3 oz can of tuna and halved the rest of the ingredients and tossed it with some leftover salad (no dressing) and this was a wonderful lunch. The only change I made was using dried basil and a few pickled jalapenos (no chili). Thanks for sharing this wonderful salad!"
"wow this is AMAZING made for one which is what our cans go after you drain them . made for world tour 8"
"Made this for my lunch today, and ended up with a very tasty meal. I halved the recipe, mincing everything very finely. Instead of the red bell pepper, I used a small banana pepper that came from the garden. I wasn't sure if the chili indicated meant chili powder or chili flakes, but I opted for the flakes, as I'm not so fond of chili powder. I served this over a bed of fresh romaine. Yummy!"
"This was really good. I used the tuna salad to top greens and top that with mushrooms and parmesan. For my husband I mixed it in with cooked pasta."
"Very good and healthy-tasting. I used a little sriracha paste instead of the chili and pepper."