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Tuna Tonnato Salad

A recipe from...
Prep time
20 mins
Cooking Time
30 mins


msc ecolabel landscape

2 cans no salt MSC certified
albacore tuna (in spring water)

You’ll  also need…

2 tbsp dijon mustard
2 tbsp lemon juice (about ½ a lemon)
1 cup olive oil (not extra virgin, regular
olive oil has a milder flavor)
Salt and freshly cracked black pepper (to taste)
4 stalks celery, washed
2 tbsp finely diced red onion
1 cup cut frisee (washed), or thinly sliced endive
1 tbsp sweet relish
2 hard boiled eggs, chopped
1 cup medium diced Yukon gold potato
(about 1 large potato), cooked
2 tbsp chopped capers


First make the sauce. Open the cans of tuna and drain the water into a measuring cup, you should get about ½ a cup. Set aside the tuna for later.

Place the water into a blender with the Dijon, and lemon juice. Turn the blender on low speed to begin mixing the ingredients, and season with a pinch of pepper and a heavy pinch of salt.

Open the blender lid, and slowly drizzle in the oil. As the sauce thickens, gradually increase the speed to medium. Taste the sauce and adjust seasoning with more salt and pepper as needed. Keep refrigerated until ready to use.

Use a vegetable peeler to peel the outer layer of the celery. Discard the peelings and then dice the ribs into small pieces.

Place the diced celery in a bowl with the reserved drained tuna, diced red onion, relish, chopped egg, cooked potato, and capers. Add in 2 spoonfuls of the sauce and gently mix together.

Finally toss the mixture with the salad leaves and add more sauce to taste if required.

Divide onto serving plates and garnish with celery leaves and a lemon wedge. Serve with toast, crisp bread, or crackers.

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