Tuna Salad with Capers and Hot Sauce

This classic tuna salad recipe doesn't try to fix what isn't broken. It has all the essentials for turning canned tuna (preferably oil-packed and salted) into something truly compelling. Just-enough mayo, capers, and lemon for brightness, celery and onion for crunch, and mustard and (optional) hot sauce for a little extra flavour intrigue. Feel free to sub Greek yogurt for mayo, or pickle relish instead of capers.

¼ small red onion, finely chopped
1 stalk celery, finely chopped
6 Tbsp. mayonnaise
2 Tbsp. fresh parsley or cilantro, coarsely chopped
2 Tbsp. capers, drained, finely chopped
2 tsp. lemon juice, freshly squeezed
1 tsp. Dijon mustard
1 tsp. hot sauce
sea salt
black pepper, freshly ground
1 (5 oz) can tuna, oil-packed and salted, drained

To Serve:
bread or salad greens

Using a fork, mix onion, celery, mayonnaise, parsley, capers, lemon juice, mustard, and hot sauce (if using) in a medium bowl. Season with salt and pepper.

Mix in tuna, breaking up any large pieces, until well combined. Taste and season with more salt and pepper if needed. Serve on toast or salad.

Makes 2 large or 4 small servings.

Make-Ahead: Tuna salad can be made 3 days ahead. Cover and chill.