Tuna-Caper Salad

    20 minutes

    A great salad side dish at a barbecue or dinner party. Very piquant and spicy with the stuffed olives, almonds and capers.

    43 people made this

    Serves: 4 

    • 375g chunk tuna in water, drained and flaked
    • 2 spring onions, chopped
    • 1 stalk celery, diced
    • 1/4 cup pimento-stuffed green olives, chopped
    • 2 tablespoons capers, chopped
    • 1/4 cup blanched slivered almonds
    • 1 dash Worcestershire sauce
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream

    Preparation:20min  ›  Ready in:20min 

    1. In a mixing bowl combine tuna, spring onions, celery, green olives, capers and almonds.
    2. In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.
    3. Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.

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    Reviews and Ratings
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    Reviews in English (39)


    I thought this was great, but there was way too much mayo and sour cream. I used about a third of what the recipe called for the next time I made it, and it was perfect. I also love capers, so I added a few more. Overall, it was great! Definately my new tuna recipe!  -  21 May 2001  (Review from Allrecipes USA and Canada)


    MMMMMMM....Love tuna salad and this was really yummy. I didn't have any almonds in the house, so I had to omit them. I cut back on the mayo and also added green pepper. I put this on an english muffin added some shredded cheddar and put it under the broiler for a tasty tuna melt! Thanks Patricia!  -  03 Feb 2003  (Review from Allrecipes USA and Canada)


    Interesting blend of textures of flavours. Unfortunately, I did not have almonds on hand so I omitted that from the recipe. I can imagine, however, the crunchiness from the nuts would have been a great addition. I also used yellow peppers in replacement of the celery. I've never tried tuna salad with sour cream, so this was an interesting taste. Next time, I would probably add less of both the sour cream and the mayo as it was a bit too creamy for me. Overall, I quite enjoyed it.  -  09 Jan 2003  (Review from Allrecipes USA and Canada)