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


Photo by Lil B.

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  • 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 1
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.)


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