Simple Mediterranean Tuna Salad (Printable version)
Tuna with fresh vegetables, olives, and tangy lemon dressing for a quick, satisfying meal.
# 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.
05 - Gently toss to combine, ensuring everything is evenly coated.
06 - Taste and adjust seasoning if necessary.
07 - Serve immediately, or refrigerate for up to 2 hours for flavors to meld.
# Expert tips:
01 -
- Its the kind of meal that actually makes you feel energized instead of heavy afterward
- The dressing comes together in seconds but tastes like something from a proper restaurant
02 -
- Adding the dressing too far in advance makes the vegetables soggy and sad
- The salad tastes better after sitting for just 15 minutes but loses something after 4 hours
03 -
- Taste the olives before adding salt, some brands are much saltier than others
- A teaspoon of Dijon mustard in the dressing makes it cling to the vegetables better