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Greek Tuna Salad




Source of Recipe


seattle times


List of Ingredients




3 thin green onions, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 celery rib, finely chopped
- 1/3 cup finely chopped fennel bulb
- 3 tablespoons small capers, rinsed and drained
- ¼ cup finely chopped fresh dill
- 1½ cups Italian parsley leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 pouches (7.02 ounces each) chunk tuna packed in water
- 3 tablespoons fresh lemon juice
- ¼ cup extra-virgin olive oil
- ¾ teaspoon sweet paprika
- 1 cup cherry tomatoes, cut in half



Recipe



1. In a salad bowl, combine green onions, carrot, celery, fennel, capers, dill, parsley, salt, pepper and tuna.

2. Combine lemon juice, olive oil and paprika in a small jar. Shake to combine and pour over the salad. If serving immediately, stir in cherry tomatoes. Otherwise, refrigerate until ready to serve and stir in tomatoes just before serving.