Italian Tuna Salad


  • 1/4 cup thinly sliced red onion (from 1 small onion)
  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 (6.7-ounce) jars oil-packed tuna (such as Tonnino), drained and flaked into large pieces
  • 1 (6.7-ounce) jar pitted Castelvetrano olives, drained and roughly chopped (about 1 cup
  • 1 (8 1/2-ounce) jar oil-packed sun-dried tomato halves, drained and roughly chopped (about 1 packed cup)
  • 3 large celery stalks with leaves, thinly sliced (about 1 1/4 cups)
  • 1/2 cup loosely packed fresh basil leaves, roughly chopped (from 1 [1/2-ounce] package)


  1. Place onion in a small bowl, and add red wine vinegar; set aside.

  2. Whisk together lemon juice, mustard, honey, salt, pepper, and 3 tablespoons of the olive oil in a large bowl. Fold in tuna, olives, sun-dried tomatoes, celery, and basil. Drain onions, and fold into tuna mixture. If serving immediately, drizzle remaining 2 tablespoons oil over tuna salad, folding to coat. (Alternatively, cover tuna salad, and refrigerate until ready to serve. Drizzle with remaining 2 tablespoons olive oil, folding to coat just before serving.)