Tuna Salad with Yogurt, Capers and Za’atar
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It’s no secret that we’re tuna salad fans—it’s inexpensive, packed with protein, convenient and impossible to mess up. But it’s also nice to jazz things up from time to time. Enter this tuna salad with yogurt, capers and za’atar from Chloe, Olivia and Nicholas Tsakiris’s Sea Salt and Honey. It’s just as simple to put together, but a lot more interesting than the original.
“This is our spin on the classic American tuna salad,” they write. “It can be enjoyed plain, with crackers, on a sandwich, or over a bed of crisp lettuce as a salad.”
Can we eat this for every lunch?
From the book Sea Salt and Honey by Chloe, Olivia and Nicholas Tsakiris. Copyright © 2021 by Chloe, Olivia and Nicholas Tsakiris. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers. Photos by Romas Foord.
One 5-ounce (150g) can tuna in oil, drained (or leftover grilled tuna)
2 to 3 tablespoons whole milk Greek yogurt
1 tablespoon capers, drained if brined or rinsed if salted
3 teaspoons za’atar
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1. In a small bowl, combine the tuna, yogurt, capers, za’atar, olive oil and vinegar. Serve to your preference.
Note: To turn this into a tuna melt, turn the oven on to broil. Slice bread of your choice, brush both sides of the slices with olive oil and place on a baking sheet lined with aluminum foil. Place a hefty scoop of the tuna salad on each slice of bread. Top with the cheese of your choice (feta and halloumi are good options). Broil until the cheese begins to brown, 5 to 7 minutes. Serve hot.