Canned tuna has a horrible reputation. Most people knew (or were) that kid that mistakingly brought the stinky tuna sandwich to school. And then there was that infamous chicken by the sea bit thanks to Newlyweds. In fact according to a report done by The Washington Post tuna consumption boomed in the 20th century, but amid concerns of toxicity, freshness + rising prices, volume sales have decreased. Even so, the rise of more expensive, better quality brands have kept dollar sales fairly steady. [source]
Tuna might remind you of old-school lunches, but this is going to be your grown-up lady version. Oil-packed tuna is not the tuna you grew up on. If you did, I am totally jealous.
Here tuna gets cozy with fresh scallions, bright pesto + a personal summer favorite, tomatoes. My go-to way to enjoy this salad is on super thin rice crackers, but this would be killer in a classic tuna melt as well. This recipe makes a super quick, protein packed lunch so you can power through the rest of your day.
Tuna + Scallion Salad
- 10 oz oil-packed tuna, canned
- 3 tablespoons chopped scallions
- 1 tablespoon capers, chopped
- 3 teaspoons pesto
- 1/2 lemon, juice
- 1 medium tomato, chopped
- Salt and pepper, for seasoning
- Remove the tuna from each can into a medium sized bowl. If using oil-packed tuna you do not have to drain the cans. If the tuna is packed in water be sure to drain the tuna + add a few tablespoons of olive oil in the bowl.
- Add the scallions, capers, pesto, lemon juice + tomato. Toss gently to combine. Taste for seasoning, then add salt + pepper to your liking.
- Enjoy the salad as is or on thin rice crackers.