Tuna Salad With Bell Peppers and Herbs (No Mayonnaise)
"This is our favorite tuna salad. The flavor of capers and basil are essential for this recipe."
photo by Debbwl
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 400 g tuna (canned)
- 1 red bell pepper
- 1 small onion
- 10 basil leaves
- 1 tablespoon capers (chopped)
- 1⁄4 teaspoon chili
- 4 -8 tablespoons olive oil
- 1⁄2 teaspoon pepper
- 4 tablespoons balsamico vinegar (up to your taste!)
- 1⁄2 teaspoon salt (up to your taste!)
directions
- Mash the tuna with your fork.
- Add all the ingredients and adjust salt and vinegar.
- Serve with green salad and fresh bread.
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Reviews
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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
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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!
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Tweaks
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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!
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well
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