Can I make this ahead of time?

Yes! In fact, it tastes even better after about 30 minutes in the refrigerator, allowing the flavors to meld together.

Can I use water-packed tuna?

Absolutely. Just drain it well. Tuna packed in olive oil provides a richer flavor and a slightly creamier texture.

Is this pepperoncini tuna salad spicy?

No. Pepperoncini peppers are generally mild and tangy rather than hot.

Can I use dill instead of parsley?

Yes. Fresh dill pairs beautifully with tuna and pepperoncini if you prefer its flavor.

Can I make it without mayonnaise?

Yes. Substitute plain Greek yogurt or simply add a little extra olive oil and lemon juice for a lighter version.

Do I have to grind the tuna in a food processor?

No! Using a food processor is completely optional. I like to pulse the tuna a few times before mixing in the other ingredients because it creates a smoother, creamier texture that evenly distributes the flavors throughout the salad. If you prefer a chunkier, more traditional tuna salad, simply flake the tuna with a fork and stir everything together by hand.

Pepperoncini Tuna Salad | Charlotte Fashion Plate

Name: Pepperoncini Tuna Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Fish and Seafood
Ingredients: 2 (5-ounce) cans tuna packed in olive oil, drained; ¼ cup minced celery; 2 tablespoons minced red onion; 2 tablespoons chopped pepperoncini peppers, plus more for garnish.; 1 tablespoon pepperoncini brine; 3-4 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 tablespoon capers, drained and chopped; Juice and zest from one lemon; 2 tablespoons chopped fresh parsley; 1 teaspoon freshly cracked black pepper, to taste

Description

This Pepperoncini Tuna Salad is packed with tangy pepperoncini peppers, capers, celery, and fresh parsley for a light, flavorful lunch that’s ready in minutes.

Ingredients

Scale

2 (5-ounce) cans tuna packed in olive oil, drained
¼ cup minced celery
2 tablespoons minced red onion
2 tablespoons chopped pepperoncini peppers, plus more for garnish.
1 tablespoon pepperoncini brine
3–4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon capers, drained and chopped
Juice and zest from one lemon
2 tablespoons chopped fresh parsley
1 teaspoon freshly cracked black pepper, to taste

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Instructions

Drain the tuna well. Grind in a food processor, or place in a mixing bowl, and flake it apart with a fork.
Add the celery, red onion, chopped pepperoncini, capers, parsley, mayonnaise, Dijon mustard, pepperoncini brine, and lemon juice.
Season with freshly cracked black pepper.
Gently stir until everything is evenly combined.
Taste and adjust with additional pepperoncini brine, lemon juice, or pepper if desired.
Transfer to a serving bowl or platter. Garnish with sliced pepperoncini, chopped parsley, and freshly cracked black pepper before serving.
ENJOY!

Equipment

Large Glass Bowl

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Rubber Spatulas

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Mesh Strainer

8-Cup Food Processor

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Notes

Let the tuna drain well so the salad doesn’t become watery.
Finely mince the celery and onion so every bite has a little crunch.
Start with one tablespoon of pepperoncini brine, then add more to taste.
Fresh lemon juice and lemon zest makes a noticeable difference over bottled.
Garnish just before serving for the freshest presentation.

Prep Time: 15 minutes
Category: Salad, Lunch, Dinner, Meal Prep
Method: Easy
Cuisine: Fish and Seafood