Lemon Caper Tuna Salad Tacos

  • Yield: 6 tacos 1x


  • Two 6-ounce cans white meat tuna packed in water, drained
  • 1/3 cup finely minced celery
  • 2 tablespoons minced red onion
  • 1 heaping tablespoon capers
  • 1 tablespoon minced flat-leaf parsley
  • 1/3 cup prepared mayonnaise
  • 1 tablespoon dijon mustard
  • freshly squeezed juice of 1 lemon
  • pinch each of kosher salt and ground black pepper
  • 6 corn tortillas
  • pea sprouts for garnish, optional


  1. In a small mixing bowl break up the tuna with a fork.
  2. Toss with the celery, onion, capers and parsley.
  3. In a small bowl, mix the mayonnaise, mustard and lemon juice. Season with a pinch of salt and pepper and then stir into tuna and mix until evenly incorporated.
  4. Divide tuna salad into 6 corn crunchy tortilla shells and garnish with pea sprouts if desired.