This is a broccoli and tuna salad held together by a sharp Dijon vinaigrette โ blanched florets, olive oilโpacked tuna, capers, celery, red onion, herbs, and toasted almonds, all in about 28 minutes. It keeps well, itโs high in protein, and it doesnโt require anything you canโt find at a regular grocery store.
Why this recipe works
Two things make this salad worth doing right. First, the blanch-and-shock step: two to three minutes in well-salted boiling water, then straight into ice water. It stops the cooking immediately, so the broccoli stays bright green and snaps when you bite it instead of going dull and soft. Second, the dressing is built to cling. Dijon mustard acts as an emulsifier โ it holds the olive oil and lemon juice together so the vinaigrette coats every floret rather than pooling at the bottom of the bowl. Both steps take almost no extra time, and both make a visible difference in the finished salad.
Ingredient notes
- Tuna: Olive oilโpacked tuna is worth seeking out here. Itโs richer and less watery than water-packed, which means it holds together in flakes instead of crumbling into dry shreds. Solid or chunk style both work.
- Dijon mustard: Use smooth Dijon, not whole-grain. Whole-grain wonโt emulsify the dressing as cleanly and changes the texture.
- Capers: Drain them well and give them a rough chop if theyโre large. Small nonpareil capers can go in whole.
- Almonds: Toast them yourself in a dry skillet โ pre-toasted bagged almonds are often stale and wonโt add much. Fresh-toasted ones smell noticeably better and stay crunchier.
- Chives: If you canโt find chives, the green tops of scallions are a direct swap, same quantity.
If something goes sideways
- Broccoli is waterlogged and the dressing wonโt stick: The florets werenโt dried thoroughly after the ice bath. Spin them in a salad spinner or spread them on a clean towel and press firmly. Even a little surface moisture dilutes the vinaigrette.
- Dressing tastes flat: Add a small pinch of salt and taste again before assuming it needs more acid. Under-seasoning is usually the problem, not the balance of lemon and vinegar.
- Dressing has broken and looks oily: Whisk in a few drops of cold water, or add a small extra squeeze of lemon juice and whisk hard. It should come back together quickly.
- Salad tastes bitter: Broccoli can turn slightly bitter if itโs over-blanched or if the red onion is very sharp. Rinse sliced red onion under cold water for 30 seconds and pat dry before adding โ it takes the edge off without losing the crunch.
- Almonds have gone soft: They absorb moisture fast once the salad is dressed. If youโre not serving immediately, keep the almonds separate and scatter them on right before eating.
Keeping leftovers crisp
Dress it at the table โ a pre-dressed salad goes limp fast. If youโre making this ahead, store the dressed broccoli-and-tuna base (without the almonds) in an airtight container in the refrigerator for up to two days. The broccoli softens slightly overnight but still holds up. Keep the toasted almonds in a separate small container at room temperature and add them just before serving. The dressing itself keeps in a sealed jar in the fridge for up to five days; give it a good shake before using since it will separate as it sits.
Broccoli and Tuna Salad with Dijon Dressing
Equipment
- Large pot
- Colander
- Large bowl (for ice bath)
- Skillet
- Small mixing bowl
- Whisk
- Chef's Knife
- Cutting board
- Tongs
- Salad spinner or clean kitchen towels
Ingredients
For the Salad:
- 1 tbsp kosher salt for blanching water
- 1.5 lb broccoli crowns cut into bite-size florets; stems peeled and thinly sliced
- 0.33 cup sliced almonds toasted
For the Dijon Dressing:
- 2 tbsp Dijon mustard smooth, high-quality
- 2 tbsp fresh lemon juice from 1 lemon
- 1 tbsp red wine vinegar
- 1 clove garlic finely minced
- 0.5 tsp honey for balance
- 0.33 cup extra-virgin olive oil
- 0.25 tsp black pepper freshly ground
- 0.25 tsp kosher salt for the dressing
To Assemble & Garnish:
- 10 oz canned tuna olive oilโpacked, drained and flaked
- 0.5 cup red onion thinly sliced
- 0.5 cup celery thinly sliced
- 2 tbsp capers drained
- 2 tbsp flat-leaf parsley chopped
- 0.5 tsp kosher salt to finish, or to taste
- 1 tsp lemon zest finely grated
- 1 tbsp chives finely snipped
Instructions
- Prepare the Ice Bath and Blanching Water: Fill a large bowl halfway with cold water and plenty of ice. Bring a large pot of water to a rolling boil (212ยฐF / 100ยฐC), then season with 1 tbsp kosher salt to taste like the sea.
- Blanch and Shock the Broccoli: Add the broccoli florets and sliced stems to the boiling water and blanch for 2โ3 minutes until vivid green and tender-crisp. Use tongs to transfer immediately to the ice bath for 1 minute to stop cooking. Drain well, then spin dry or pat thoroughly dry so the dressing clings.
- Toast the Almonds: While the water heats or the broccoli cools, warm a dry skillet over medium heat and add the sliced almonds. Toast, stirring frequently, for 5โ6 minutes until golden and fragrant. Transfer to a plate to cool, reserving for assembly.
- Whisk the Dijon Dressing: In a small mixing bowl, whisk together Dijon mustard, lemon juice, red wine vinegar, minced garlic, honey, black pepper, and kosher salt until combined. While whisking continuously, slowly stream in the olive oil until the dressing is glossy and emulsified, about 30โ45 seconds. Taste and adjust acidity or seasoning as desired.
- Flake Tuna and Prep Aromatics: Drain the olive oilโpacked tuna well and flake into bite-size pieces. Thinly slice the red onion, slice the celery, rinse and drain the capers if very briny, and chop the parsley.
- Assemble and Season: In a large bowl, combine the dried broccoli, tuna, red onion, celery, capers, parsley, and half of the toasted almonds. Drizzle with the Dijon dressing and toss gently until every piece is coated. Season with up to 1/2 tsp kosher salt (or to taste); toss again and adjust seasoning if needed.
- Finish and Serve: Transfer to a platter, scatter over the remaining toasted almonds, and garnish with lemon zest and chives. Serve right away, or let stand 10 minutes for flavors to mingle. The salad is best cool, not icy cold, so the dressing stays bright and aromatic.
Notes
Chefโs Tips:ย
- Dry the broccoli thoroughly after shockingโexcess water will dilute the dressing and prevent it from clinging.
- Use olive oilโpacked tuna for fuller flavor; if using water-packed tuna, add an extra 1โ2 tsp olive oil to the dressing.
- For tender-crisp perfection, start timing the blanch as soon as the broccoli hits the boiling water (212ยฐF / 100ยฐC), and donโt skip the ice bath.
- Balance Check: If the salad tastes flat, add a squeeze of lemon; if too sharp, whisk in another 1/2 tsp honey.
- Make-Ahead: Blanch and chill the broccoli up to 24 hours in advance; dress just before serving to keep the texture lively.
- Add-Ins: Boiled potatoes, cherry tomatoes, or olives nudge the salad toward a Niรงoise vibe without overpowering the Dijon.
Nutrition
Common questions
Can I use water-packed tuna instead of olive oilโpacked?
Yes, but the texture and flavor will be noticeably leaner. If you use water-packed tuna, drain it very well and add an extra teaspoon of olive oil to the finished salad to compensate for the dryness.
Can I skip the blanching and use raw broccoli?
You can, and the salad will still be edible, but raw florets are harder to chew and donโt absorb the dressing as well. Two to three minutes of blanching is quick enough that itโs worth doing.
Is this salad good for meal prep?
Yes โ the base holds up well for two days in the fridge. Store the almonds separately and add them right before eating so they stay crunchy.
What can I serve this with to make it a fuller meal?
Crusty bread or warm pita are the easiest options and require no extra cooking. A scoop of couscous or a handful of halved boiled potatoes stirred in also works well if you want more substance.