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Becker Tuna Salad

  • 15m Prep Time
  • 0sCook Time
  • 15m Ready In

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  • Cuisine : World
  • Course : Lunch

4 servings Our crunchy, go-to formula, especially if we remembered to grill an extra tuna steak the night before to have in this salad.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • Two 5-ounce cans tuna, drained, or 8 ounces cooked tuna, flaked with a fork
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.
  • ½ cup chopped red or green cabbage
  • 1 small carrot, diced
  • 1 celery rib, diced
  • ¼ cup chopped parsley
  • (2 radishes, diced)
  • (1 tablespoon capers, drained)
  • 2 to 3 dashes hot pepper sauce
  • Finely grated zest of ½ lemon
  • ½ teaspoon black pepper, or to taste

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • Two 5-ounce cans tuna, drained, or 8 ounces cooked tuna, flaked with a fork
  • 1 ½ cup Vinaigrette, made with lemon juice, or ¼ cup Vinaigrette and ¼ cup mayonnaise
  • ½ cup chopped red or green cabbage
  • 1 small carrot, diced
  • 1 celery rib, diced
  • ¼ cup chopped parsley
  • (2 radishes, diced)
  • (1 tablespoon capers, drained)
  • 2 to 3 dashes hot pepper sauce
  • Finely grated zest of ½ lemon
  • ½ teaspoon black pepper, or to taste

Let's Cook

  1. Step 1.

    Combine in a large bowl: Two 5-ounce cans tuna, drained, or 8 ounces cooked tuna, flaked with a fork; ½ cup Vinaigrette, made with lemon juice, or ¼ cup Vinaigrette and ¼ cup mayonnaise; ½ cup chopped red or green cabbage; 1 small carrot, diced; 1 celery rib, diced; ¼ cup chopped parsley; (2 radishes, diced); (1 tablespoon capers, drained); 2 to 3 dashes hot pepper sauce; Finely grated zest of ½ lemon; ½ teaspoon black pepper, or to taste

  2. Step 2.

    Cover and refrigerate until chilled.

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