Salad with Capers and Canned Tuna
Quick to make, incredibly tasty and healthy, with no eggs or mayonnaise! Salad with capers and canned tuna is ready in just 15 minutes. It’s a wonderfully bright-tasting, light, simple, hearty and wholesome salad for any occasion. You can serve it for dinner, on a festive table, or as a snack.
Updated : 16 December, 2025
Easy
About 20 min.
Ingredients
150 grams
Canned tuna
250 grams
Cherry tomatoes
70 grams
Corn salad
1
Onion
1 tablespoon
Capers
40 grams
Olive
4 tablespoon
Olive oil
0.5
Lemon
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make salad with capers and canned tuna? First, prepare all the necessary ingredients. Use canned tuna in its own juice. If possible, choose red onion or shallot - these types are milder than regular yellow onion and go very well in vegetable salads. Instead of cherry tomatoes you can use regular tomatoes. Instead of corn salad you can use lettuce or iceberg.
Step 2
Rinse the peeled onion and the salad leaves under running water and pat them dry to remove excess moisture. If you are using another type of large-leaf salad, tear each leaf into pieces by hand or cut with a knife.
Step 3
It is convenient to use a wide plate or a deep salad bowl for this salad. Put the green salad leaves on the plate.
Step 4
Wash the tomatoes and dry them with paper towels. Cut the tomatoes in half. If your cherry tomatoes are very small, you can leave some of them whole - the finished dish will look more appealing. If you are using regular tomatoes, cut them in half, then each half into small wedges or cubes. Add them to the salad bowl.
Step 5
Place pieces of canned tuna on top of the tomatoes. Try to keep the chunks as intact as possible, otherwise when you mix the salad later the tuna may turn into mush.
Step 6
Slice the red onion into thin feathers or half-rings. Slice some of the olives in half. Add the onion, olives and capers to the salad bowl. You can reduce or increase their quantity to your taste.
Step 7
Season the salad with a little salt and add some freshly ground pepper.
Step 8
Drizzle with a little olive oil, sprinkle with freshly squeezed lemon juice and top with finely chopped fresh herbs. Parsley, dill, green onion or basil all work well.
Step 9
Toss the salad just before serving. Done!
Author note
Share the recipe
