Tuna and Potato Salad with Lemon-Caper Dressing
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Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  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.
Recipe by Grant Family Reunion at http://grantreunion.ca/2015/10/28/tuna-and-potato-salad-with-lemon-caper-dressing/