Menu Enter a recipe name, ingredient, keyword...

Tuna Salad with Hard-Cooked Eggs, Radishes, and Capers


Tuna salad, so familiar and simple, is often watery, chalky, and/or bland. To achieve a moist and flavorful tuna salad, we first thoroughly drain chunk tuna and dry it with paper towels. We enlist the microwave to quickly cook some onions in oil and then stir the now-flavored oil together with some mayonnaise for texture, lemon juice for tang, and the tuna. The addition of hard-cooked eggs, radishes, and capers transformed your everyday tuna salad into a rich, peppery, briny alternative. Be sure to use tuna packed in water for the most control over the flavor of your salad.

Google Ads
Rate this recipe 4/5 (2 Votes)
Tuna Salad with Hard-Cooked Eggs, Radishes, and Capers 1 Picture


  • 1/4 cup finely chopped onion
  • 1/2 cup extra-virgin olive oil
  • 3 (5-ounce) cans solid white tuna in water
  • 2 hard-cooked eggs, sliced thin
  • 1 celery rib, minced
  • 2 radishes, trimmed, halved, and sliced thin
  • 1/4 cup capers, minced
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • Salt and pepper


Servings 4
Preparation time 10mins
Cooking time 12mins
Adapted from


Step 1

1. Combine onion and 2 tablespoons oil in small bowl and microwave until onion begins to soften, about 2 minutes. Let onion mixture cool for 5 minutes. Place tuna in fine-mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked.

2. Stir eggs, celery, radishes, capers, lemon juice, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion mixture, and remaining 6 tablespoons oil into tuna until well combined. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 24 hours.)


Review this recipe