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Garden Tuna Salad

James Carrier
Yield Makes 4 servings
Notes: As an alternative, omit the tomatoes and olives and mix about 3/4 cup rinsed and drained green seedless grapes with the tuna salad; garnish with more grapes and sprinkle with chopped salted almonds.


  • 2 cans (6 oz. each) oil- or water-packed albacore or chunk-style tuna, drained well
  • 4 hard-cooked large eggs, shelled
  • 1 cup finely chopped inner celery stalks, tender leaves reserved
  • 1/4 cup drained capers
  • 3 tablespoons finely chopped red onion or shallots
  • About 3/4 cup mayonnaise (regular, or half reduced-fat and half sour cream)
  • About 1/2 teaspoon fresh-ground pepper
  • Salt
  • About 4 cups inner romaine or butter lettuce leaves, rinsed and crisped
  • 1 to 2 tablespoons minced parsley
  • Paprika (optional)
  • About 1 cup small cherry tomatoes, stemmed, rinsed, and drained (see notes)
  • About 1/2 cup drained niçoise or black ripe olives (see notes)
  • 1 lemon, rinsed and cut into 8 wedges

Nutrition Information

  • calories 611
  • caloriesfromfat 75 %
  • protein 31 g
  • fat 51 g
  • satfat 8.4 g
  • carbohydrate 8.3 g
  • fiber 3.1 g
  • sodium 1240 mg
  • cholesterol 262 mg

How to Make It

  1. Put tuna in a bowl. Coarsely chop 2 eggs; add to tuna. Cut remaining eggs in half lengthwise and set aside.

  2. Add celery, capers, and onion to bowl; mix well with a fork, breaking tuna into small pieces. Add 3/4 cup mayonnaise and 1/2 teaspoon pepper and mix. Add more mayonnaise, if desired. Season to taste with salt (be cautious - capers are salty).

  3. Arrange lettuce and celery leaves equally in four wide, shallow bowls. Mound tuna salad on greens, sprinkle with parsley, and dust with paprika if desired. Set an egg half alongside each salad and garnish with tomatoes, olives, and lemon wedges. Season salads to taste with juice from wedges and more salt and pepper.