Simple Mediterranean Tuna Salad (Print)

Bright tuna salad with vegetables, olives, and lemon dressing. Ready in 15 minutes.

# What You Need:

→ Proteins

01 - 2 cans (5 oz each) tuna in olive oil, drained

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/4 red onion, finely sliced
05 - 1/2 cup roasted red peppers, sliced
06 - 1/4 cup fresh parsley, chopped

→ Add-Ins

07 - 1/3 cup Kalamata olives, pitted and halved
08 - 1/4 cup capers, rinsed

→ Dressing

09 - 1/4 cup extra virgin olive oil
10 - Juice of 1 lemon
11 - 1 garlic clove, minced
12 - 1/2 tsp dried oregano
13 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - In a large bowl, add the drained tuna and flake gently with a fork.
02 - Add cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, olives, and capers to the bowl.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
04 - Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.
05 - Taste and adjust seasoning if necessary. Serve immediately, or refrigerate for up to 2 hours for flavors to meld.

# Expert Tips:

01 -
  • It comes together in under 15 minutes with zero cooking required
  • The flavors actually get better after sitting in the fridge for a bit
  • Everything can be prepped ahead except the final toss
02 -
  • Letting the salad sit for 30 minutes makes the flavors sing together
  • Do not overmix or you will break down the tuna too much
  • The dressing can be made days ahead and kept in the fridge
03 -
  • Use a sharp knife for the onion to avoid crushing the layers
  • Room temperature ingredients marry better than cold ones

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