A tuna salad recipe is straightforward, but this one adds a few extra flavor boosters to make it a new favorite.
Types of Tinned Tuna + Ideas for How to Use Them
We like to keep cans of tuna on-hand in the pantry for last minute lunches. There are two kinds of tuna available in grocery stores: canned in water or canned in oil. For the tuna salad recipe below, we prefer tuna canned in water.
Tuna canned in oil is a great staple to keep in the pantry for other uses. One way it’s particularly tasty is with with cooked pasta—don’t drain it. Instead toss the tuna and oil with the hot pasta, tossed with briny capers, kalamata olives and Mission Figs. For color and extra flavor, we would add in basil or parsley, red chile flakes, and a bright squeeze of lemon juice.
Tuna Salad Tips
For a fresh take on tuna salad, we added figs and basil. Lemon juice and Dijon mustard provided brightness and complexity.
This recipe works equally well with dark purple Sun-Maid and Orchard Choice Mission Figs that impart a deep earthy sweetness or, as pictured, with Sun-Maid and Orchard Choice Golden Figs, which add a tangy, nutty, and delicately sweet flavor. If you can’t find Bibb lettuce, substitute red or green leaf lettuce.
California Fig-Basil Tuna Salad
- 3/4 cup mayonnaise
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and chopped fine
- 1/4 cup chopped fresh basil
- 2 tablespoons minced shallot
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper
- 3 cans solid white tuna in water drained and flaked
- 2 heads Bibb lettuce 1 pound, leaves torn into bite-size pieces
- Extra-virgin olive oil
- Combine mayonnaise, figs, basil, shallot, lemon juice, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Stir in tuna until fully combined. Season with salt and pepper to taste.
- Evenly distribute lettuce among 4 plates. Drizzle lettuce with oil and season with salt and pepper. Divide tuna salad among 4 plates of lettuce. Serve.