Ingredients

• 1/2 small red onion, finely chopped
• 2 celery stalk, finely chopped
• 12 tablespoons mayonnaise
• 4 tablespoons coarsely chopped parsley or cilantro
• 4 tablespoons drained capers, finely chopped
• 4 teaspoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons hot sauce (optional)
• Kosher salt, freshly ground pepper
• 2 5-oz. can tuna, preferably oil-packed and salted, drained
• Bread or salad greens (for serving)

Directions

• 1. Using a fork, mix onion, celery, mayonnaise, parsley, capers, lemon juice, mustard, and hot sauce (if using) in a medium bowl. Season with salt and pepper.
• 2. Mix in tuna, breaking up any large pieces, until well combined. Taste and season with more salt and pepper if needed. Serve on toast or salad.
• Do ahead: Tuna salad can be made 3 days ahead. Cover and chill.

Photos