This salad is an ideal way to elevate canned tuna and make the most of those half-used jars of antipasto vegetables in your refrigerator. The recipe calls for sweet roasted peppers, vinegary artichokes and briny olives, but you can use any combination, including marinated mushrooms, pickled onions and/or pepperoncini, for example. Tossed with celery, parsley, lemon juice and black pepper, a can or jar of olive oil-packed tuna turns into a flavor-packed and satisfying meal.
Want to learn more about oil-packed tuna? Read our full story.
Storage: Refrigerate for up to 4 days.
Where to buy: Good-quality canned tuna, such as Ortiz or Tonnino brands, can be found at well-stocked supermarkets, specialty stores and online.
Ingredients
Servings: 2 (makes about 2 1/2 cups)
Directions
-
Step 1
Reserve 1 tablespoon of the oil from the jar, then drain the tuna.
-
Step 2
Transfer the tuna to a medium bowl and flake with a fork. Add the celery, roasted pepper, artichokes, parsley, olives, lemon zest and juice, and the reserved oil, and toss to combine. Season to taste with black pepper, and serve right away or refrigerate until needed.
Substitutions
Instead of jarred red pepper >> use quartered grape or cherry tomatoes.
Lemon juice >> red wine vinegar.
Oil-packed tuna >> water-packed tuna plus 1 tablespoon extra-virgin olive oil.
Green olives >> whatever olives you have on hand.
