An elevated twist to this sandwich staple

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tuna salad with capers

I love a good sandwich salad be it egg, chicken, or, in today’s case, tuna. This one has a unique ingredient that I discovered through the fabulous Ina Garten who can do no wrong. It’s anchovy paste! It only takes a bit of it, but it makes the biggest difference – an added dimension of flavor in a simple tuna salad.

This one is more on the savory side. I don’t like using a lot of mayonnaise in my salads – as you’ll see in the chicken salad – so there’s no shortage of flavor here. Highly recommend these spread onto Whole Foods brand woven wheats (they’re crispier than Triscuits to me). Add some leafy greens to the cracker before a dollop. Lunch is served!

Watch it all come together (recipe below this):

How to make it:

This is very much a “throw it all in” kind of recipe, but don’t miss this one step: you’ll want to mix the anchovy paste in with the mayo separately. This way, everything will mix in together and you won’t wind up with an extra fishy bite. Cringe. These nesting bowls are what I use – they’re easily one of our most-used items in the kitchen.

Here’s what’s in it:

3 cans of high quality tuna

1-2 tablespoons of capers, and a bit of the juice (to taste)

2 stalks of celery, diced finely

1/3 cup of mayo

1 tsp anchovy paste

1 slice of red onion, diced finely

1/2 fresh lemon

I don’t add salt since the capers and anchovy paste are extra briney. Feel free to add a little s&p if you choose – and extra mayo if this isn’t enough. Each time I make this recipe it’s a bit different than the last.

Happy snacking!