Tuna and Potato Salad with Lemon-Caper Dressing

Tuna and Potato Salad with Lemon-Caper Dressing
Prep time: 
Total time: 
Serves: 4
  • Lemon-Caper Dressing:
  • 3 tbsp (45 mL) lemon juice
  • 4 tsp (18 mL) chopped drained capers
  • 1 tbsp (15 mL) grainy mustard
  • 2 tsp (10 mL) liquid honey
  • ½ tsp (2 mL) each salt and pepper
  • ⅓ cup (75 mL) olive oil
  • Salad:
  • 690 g mini red-skinned potatoes
  • 8 cups (2 L) sliced or torn Little Gem or romaine lettuce
  • 150 g oil-packed solid light albacore tuna, drained and broken in chunks
  • 1 cup (250 mL) shredded radicchio
  • 2 shallots, thinly sliced
  1. Lemon-Caper Dressing: In small bowl, whisk together lemon juice, capers, mustard, honey, salt and pepper. Slowly whisk in oil. Set aside.
  2. Salad: In large saucepan of boiling salted water, cook potatoes until fork-tender, about 10 minutes. Drain and let cool for 10 minutes. Cut in half.
  3. In large bowl, gently toss together potatoes, lettuce, tuna, radicchio, shallots and dressing.


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