My 3-Ingredient Tuna Salad Takes 2 Minutes To Make

I was working the soups and sauces station at a popular restaurant in the late ’80s when the chef handed me a recipe to make as the special of the day. The chef, who was also the owner, had lived in France and taught me to make several authentic French dishes. This one, called a pan bagnat, opened my eyes to a whole different way to sandwich. 

The pan bagnat, a specialty of Nice, is made by stuffing a hearty loaf of pain de campagne with a salad of tuna, anchovies, olives, eggs, and vegetables tossed with a vinaigrette. The resulting loaf is then pressed under a weight, allowing the juices of the salad to soak into the bread.

My mind was blown. My Midwestern roots had led me to believe that only mayonnaise went into tuna salad. Turns out I was wrong.

Why This 3-Ingredient Tuna Salad Works

I’ve made many sandwiches with vinaigrettes since then and found that they don’t need to be as complicated or overstuffed as the pan bagnat. 

Canned tuna in water is kind of dry; that why we need to dress it up. A tangy vinaigrette does the job, and has more flavor than mayo. Using capers as the only add-in means zero chopping, and you get that juicy, pickled element without adding olives.

How To Make My 3-Ingredient Tuna Salad

For about 1 1/2 cups of tuna salad, enough to serve two people generously, you’ll need:

• 2 (5-ounce) cans water-packed solid chunk tuna (I like Safe Catch)
• 2 tablespoons capers, drained
• 3 tablespoons bottled vinaigrette (I like Newman’s Own Parmesan Roasted Garlic)

Drain the tuna—don’t press too hard, just pour off the liquid. Place it in a medium bowl and break into coarse pieces with a fork.

Add the capers, drizzle with the vinaigrette, and toss to combine.

This tuna salad can be made and refrigerated for up to two days. Stir well before serving.

Tips for Making My Tuna Salad

• When making a simple recipe like this one, your tuna needs to be good. I look for responsibly sourced tuna whenever possible. An albacore or other solid chunk tuna is best; I use water-packed, as the vinaigrette will add oil. 
• I used Newman’s Own Parmesan Roasted Garlic this time, and often use their Balsamic Vinaigrette. Use whatever dressing you prefer, whether it’s a Caesar or a Dijon vinaigrette.
• This juicy salad is great stuffed in a crusty roll or ciabatta loaf for the pan bagnat-style experience. But it’s equally good on a toasted bagel or stuffed in pita bread. Scoop it up with crackers for a snack.