Tuna Salad with Pickled Red Onions and Capers
Tuna Salad with Pickled Red Onions and Capers © kvalifood.com
This tuna salad is different from the classic tuna salad with sweetcorn and mayo. Here it is capers and pickled red onions that give the character, and the dressing is lighter. Use tinned tuna in olive oil — it tastes better than tuna in water. Lemon zest adds freshness.
Ingredients
Yields 4 servings
Pickled red onions
- 1 red onion, thinly sliced
- 1 dl red wine vinegar
- 1 dl water
- 1 tbsp sugar
- 1 tsp salt
Tuna salad
- 2 tins tuna in olive oil (160 g each), drained
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp finely grated lemon zest
- 2 tbsp capers, roughly chopped
- Salt
- Pepper
Assembly
- 4 slices rye bread
- Butter, for the rye bread
- Fresh parsley (or chives), a little
- Freshly ground black pepper
Directions
Pickled red onions
Bring vinegar, water, sugar and salt to the boil. Put the onion rings in a jar and pour the hot brine over. Leave to sit for at least 30 minutes.
Tuna salad
Drain the tuna well. Mix together mayonnaise, lemon juice and lemon zest in a bowl. Fold in the tuna and capers and season with salt and pepper.
Assembly
Butter the rye bread. Spread the tuna salad on the slices. Arrange pickled red onions on top and sprinkle chopped parsley or chives and freshly ground black pepper over.