Make Ahead

Mirepoix Tuna Salad with Capers

by:
October  4, 2022
0
0 Ratings
  • Serves 4
Author Notes

When I was a kid, I HATED tuna salad. I think it's because most tuna salad sandwiches I was served had Miracle Whip, sweet relish and hard boiled eggs in it, and the gloppy mess was sandwiched between non-toasted pieces of Wonder bread.

So for years, I eschewed the tuna salad sandwich, until a friend made me tuna salad with organic mayo, capers, green onions and cayenne pepper. It was pretty darn good, but I wasn't completely seduced.

This weekend, while making "I Fall to Pieces Beef Stew" for the 4th time since I discovered it, I had leftover mirepoix, and I glanced at the dusty cans of albacore tuna in my pantry and thought, hmmmmm...

I now love tuna salad, but since the trauma of childhood tunafish sandwiches hasn't completely dissipated, I do eat this tuna salad on crackers, preferably the Carr's table water cracker type. Feel free to eat it on bread if you like...

Note: adjust ingredients to your taste, so if you like more capers, increase the amount; if you can't abide raw onions, substitute green onions or leave them out completely and add onion powder... —DeArmasA

What You'll Need
Ingredients
  • 2 cans of albacore tuna packed in water
  • 1/2 cup celery, diced finely
  • 1/2 cup carrot, diced finely
  • 1/2 cup vidalia onion (or whatever your preference for eating raw), diced finely
  • 1/2 cup organic mayonaise
  • 1/4 cup capers
  • salt & pepper to taste
Directions
  1. Finely dice the mirepoix ingredients (celery, carrot, and onion), put in mixing bowl.
  2. Add capers, tuna (after draining), mayonnaise and mix by hand for best results. Salt and pepper to taste.
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1 Review

Stubor
Stubor January 23, 2014
Will I go to Hell if I add a small minced garlic clove and dash of red wine (or vinegar)? Or, I'll put a bit more garlic in my mayo when I make it. Hm... I wonder how a Tbsp. of gin would work.