Author: David, Hamama Productions Supervisor

Prep Time: 15 minutes

Cook Time: N/A

Makes: 2 Servings

Kick up your classic Tuna Salad recipe with some herbs, capers, sriracha and savory celery microgreens! This delicious tuna salad can be served atop a bed of greens or in a pita, wrap or sandwich! It can also be added to a simple cold pasta salad. This is an easy and tasty weekday lunch you’ll want to make over and over again!

• 2 (5 oz) cans Albacore Tuna
• ½ small red onion, minced
• ¼ cup Italian flat leaf parsley, chopped
• 1 cup Savory Celery microgreens (reserve some for garnish)
• ¾ cup Kewpie Mayo (or any other mayo/aioli)
• 1 tbsp capers, finely chopped
• 1 tsp freshly cracked black pepper
• Sriracha, optional for heat

1. Thoroughly drain any excess water or oil from the tuna cans: Open two 5 oz cans of tuna and put the contents inside a colander or strainer in the sink. Let it drain for a bit then put on gloves and gently squeeze the Tuna to get more liquid out. Once you feel it’s sufficiently drained, transfer the tuna into a large bowl.
2. Add in the red onion, chopped parsley, capers, mayo, black pepper and the savory celery microgreens. There will be a good amount of salt from the tuna and the capers so you probably won’t need to add any more but this depends on the brands you use and your personal taste. If you want to try a spicy tuna version you can add a tablespoon of Sriracha or Sambal at this stage.
3. Use a large wooden spoon and gently fold the mixture together, avoiding over-mixing.
4. Cover and refrigerate for up to an hour before serving. You can keep it in the fridge for up to 2 days.
5. Enjoy!