Mediterranean Tuna Salad (Printable version)
Vibrant tuna salad with crisp vegetables, olives, and zesty lemon-olive oil dressing
# What you need:
→ Seafood
01 - 2 cans (5 oz each) tuna in water, drained
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/2 small red onion, thinly sliced
05 - 1/2 cup roasted red peppers, sliced
06 - 1/4 cup fresh parsley, chopped
07 - 1/4 cup fresh basil, chopped
→ Olives & Add-ins
08 - 1/3 cup pitted Kalamata olives, halved
09 - 2 tbsp capers, drained
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - Juice of 1 lemon
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 tsp dried oregano
15 - Salt and freshly ground black pepper, to taste
→ Optional
16 - 1/4 cup crumbled feta cheese (omit for dairy-free)
# How to make it:
01 - In a large bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, basil, olives, and capers.
02 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients. Toss gently to combine, ensuring everything is evenly coated.
04 - If using, sprinkle with crumbled feta cheese.
05 - Serve immediately, or chill for 30 minutes to allow flavors to meld.
# Expert tips:
01 -
- Everything comes together in one bowl with barely any chopping required
- The zesty dressing wakes up canned tuna into something extraordinary
02 -
- Drain the tuna thoroughly or the dressing will become watery
- The salad tastes best after resting but add the feta right before serving
03 -
- Mix the dressing in a small jar and shake instead of whisking
- Add a pinch of red pepper flakes if you like subtle heat