Mediterranean Tuna Salad (Print)
Protein-rich tuna with crisp vegetables, olives, and tangy lemon dressing.
# What You Need:
→ Fish & Protein
01 - 2 (5 oz) cans tuna in olive oil, drained
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 medium red onion, thinly sliced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup Kalamata olives, pitted and halved
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh basil, chopped (optional)
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - Juice of 1 lemon
12 - 1 teaspoon Dijon mustard
13 - 1 small garlic clove, minced
14 - 1/2 teaspoon dried oregano
15 - Salt and freshly ground black pepper, to taste
→ Others
16 - 2 oz feta cheese, crumbled (optional)
# How To Make It:
01 - In a large salad bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, and olives.
02 - Add the drained tuna, gently breaking it into bite-sized chunks.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Stir in the chopped parsley and basil. Top with crumbled feta if using.
06 - Serve immediately or chill for up to 2 hours for enhanced flavor.
# Expert Tips:
01 -
- It comes together in literally fifteen minutes but tastes like you spent forever thinking about it
- The flavors actually get better after a few hours so it is perfect for meal prep
02 -
- I learned the hard way that draining the tuna well is crucial or your salad turns into soup
- Letting it sit for even 30 minutes transforms it into something completely different and wonderful
03 -
- Use a microplane for the garlic so it disappears completely into the dressing
- Let your dressed salad rest for at least 10 minutes before tasting to adjust seasoning