Cauliflower and Tuna Salad Recipe (2024)

Mercury levels are almost 3 times higher in albacore than in light tuna.

I added an extra can of tuna to make this a more substantial meal.

Ran out of capers, so I subbed in diced gherkins. A delicious alternative to my usual tuna salad!

The champagne vinegar ruined this for me; it did not go with the tuna and capers at all. I made it a second time with red wine vinegar and it was better, but I can't recommend it as written.

To boost this to a full meal, we put it on top of a bed of barley. In the future, I would separately add half the dressing to the tuna and cauliflower, and then combine. Following the recipe, I think the tuna absorbed 80% of the dressing.

I roasted the cauliflower and also some halved cherry tomatoes for color. I used basil instead of parsley. I think chopped olives would be a nice addition as well.

I added a can of rinsed cannellini beans to make it more substantial. But this is excellent even without the beans.

It's HOT where I am and who wants to heat up the house by cooking? I had 4 little mini cauliflowers and some leftover grilled swordfish. Steamed the cauliflower in the morning and mixed everything up. Popped it in the fridge. Very lovely summer dinner on the terrace with a baguette and a glass of rosé.

Very nice. I took some of the advice from the comments and added a second can of tuna plus some chopped up artichoke hearts and cherry tomatoes to make it a heartier main dish. Definitely exceeded my expectations, a perfect dish for a hot summer evening.

Prepared the salad the night before: picnic-sort of presentation. It was perfect. Although at 8:00AM, forgot the parsley.

Delicious side to bring to a picnic. I agree about making it ahead and letting flavors mingle before serving.

The dressing would work with any fish, it's delish! I added halved cherry tomatoes, roasted with the cauliflower for needed color

We loved it. It's right what we in Italy love to eat!

This is delicious. I used a package of cauliflower florets that you just poke holes in the bag and microwave for three minutes. It made this super easy. You also don’t need another bowl for the dressing. just make it in your salad bowl, add the cauliflower and tuna and toss. I added nicoise olives as suggested by another reviewer, but didn’t change any other ingredients. I think a little chopped red onion would be good also.

Excellent..used red wine vinegar. Added roasted potatoes as well as roasted cauliflower. Added parsley at end.Added sliced tomatoes when plating. Used 2 glasses of tuna. Beautiful, thank you all.

This was delicious! very adaptable…I added roast pumpkin and diced red onion and it was great.

So delicious. I added cannellini beans, celery for crunch and some lemon zest. A perfect packed lunch served at room temp and even better after a couple days marinating in the fridge.

So delicious. I always pair this with a side of red pesto pasta. So enjoyable.

Silly to have made this as I am not wild about capers :).I imagine it would be good if you like capers.Unsure about the tuna and cauliflower marriage as well.

I really enjoyed this salad. It's light and nutritious and the ingredients are simple. I steamed my cauliflower too long and it was a little mushy. It's still great but I did a second batch a paid better attention as so it didn't get mushy.

9\22–Do 1/2 this dressing and add my Dijon garlic vinaigrette for more piquant flavor and basil instead of parsley

Wonderful! Cauli & tuna & vinaigrette is a terrific combo. Love it!

Grated two cloves of garlic into the dressing, roasted cubed cauliflower, and served over red lentil pasta. Reduced the oil by a couple of TB. It was delicious on its own, we didn't want to stop eating it.

Yummy! Roasted the cauli and added basil per others' recommendations. Sardines for tuna, champagne vin for lemon, delicious over some greens and grains.

Good with black olives added as well.

Prepared as directed with sherry vinegar. Added a few handfuls of white beans. Makes a delicious lunch salad.

This far exceeded my expectations and was met with great enthusiasm from the table. We did add in another can of tuna, roasted the cauliflower, added in a jar of artichokes that were also marinating in a lemon/ olive juice, and 1-2 julienned carrots, plus a package of feta cheese. Didn’t have fresh parsley, would have been nice but didn’t miss it. I literally can’t think of anyone who wouldn’t like this except my three year old.

Like many others, I roasted the cauliflower, doubled the tuna, and added a can of drained rinsed cannellini beans. Didn’t have any champagne vinegar or parsley, so substituted balsamic vinegar and cilantro. Ate warm. Delicious!

I followed this recipe completely except for one thing, I added a can of drained and rinsed Cannellini Beans. We thought the beans were a good addition. I used Sherry Vinegar as I love its tart sweet flavor.We enjoyed it very much except I will roast the cauliflower next time as others have suggested in order to pump up its flavor.