This vibrant tuna and egg salad is a refreshing twist on a classic, featuring a tangy herb vinaigrette and a medley of fresh ingredients.
In a large mixing bowl, gently combine the tuna, chopped eggs, capers, diced red bell pepper, sliced green onions, and chopped parsley.
Be gentle when mixing to keep the tuna and eggs intact for a better texture.
In a small bowl, whisk together the red wine vinegar, olive oil, kosher salt, and freshly ground pepper until emulsified.
Whisking vigorously helps the oil and vinegar combine smoothly.
Pour the dressing over the salad base and fold gently to coat all ingredients evenly.
Taste and adjust seasoning if necessary before serving.
Transfer the salad to a serving bowl and refrigerate for at least one hour to allow the flavors to meld.
Chilling enhances the flavor and makes the salad more refreshing.
Serve the salad chilled, garnished with additional parsley if desired.
Pair with crusty bread or crackers for a complete meal.
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