Ingredients:

  • 2 cans (5 oz / 142g each) oil-packed tuna (preferably Albacore or Skipjack), drained (reserving 1 tsp oil)
  • 2 large celery stalks, finely diced
  • 1/4 small red onion, very finely minced
  • 1 Tbsp brine-packed capers, rinsed and roughly chopped
  • 1/4 cup full-fat mayonnaise
  • 1 Tbsp Crème Fraîche or Sour Cream
  • 1 tsp Dijon Mustard
  • 1 Tbsp fresh lemon juice
  • 1 tsp reserved tuna oil
  • 1 Tbsp fresh dill, chopped (or parsley)
  • 1/2 tsp freshly cracked black pepper
  • Kosher Salt or Sea Salt, to taste

Instructions:

  1. Drain the Tuna: Open the tins of tuna. Carefully drain off the excess oil, reserving about 1 teaspoon of the clearest oil for the dressing. Place the drained tuna into the mixing bowl.
  2. Prep Vegetables: Finely dice the celery and very finely mince the red onion. Rinse and roughly chop the capers.
  3. Combine Textures: Add the diced celery, minced red onion, and chopped capers directly to the bowl with the tuna.
  4. Whisk the Dressing: In a separate small bowl, combine the mayonnaise, crème fraîche, Dijon mustard, and fresh lemon juice. Whisk until perfectly smooth.
  5. Add Richness: Incorporate the reserved 1 teaspoon of tuna oil into the binder mixture.
  6. Gently Combine: Pour the binder mixture over the tuna and vegetable combination. Using a rubber spatula, gently fold the ingredients together until just combined. Do not aggressively stir or mash the mixture.
  7. Seasoning and Herbs: Season the salad liberally with fresh black pepper and 1/4 teaspoon of salt. Stir in the fresh dill.
  8. Taste and Adjust: Taste the salad. Adjust seasoning (more salt, pepper, or lemon juice) as needed.
  9. Chill (Recommended): Cover the bowl and chill the tuna salad in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully before serving.