Simple Mediterranean Tuna Salad (Printable version)
Fresh tuna with crisp vegetables, olives, and tangy lemon dressing. Ready in 15 minutes.
# What You’ll 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 - Place the drained tuna in a large bowl and flake gently with a fork to break apart into bite-sized pieces.
02 - Add cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, olives, and capers to the bowl with the tuna.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until fully emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to coat evenly without breaking up the tuna too much.
05 - Taste the salad and adjust salt and pepper if needed. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld together.
# Expert tips:
01 -
- Comes together in literally 15 minutes with zero cooking required
- The combination of briny olives and bright lemon makes everything taste like summer
02 -
- Dont overmix the tuna or it will become mushy instead of keeping those nice flaky pieces
- Letting it sit for 15 minutes before serving makes a huge difference in flavor development
03 -
- Capers packed in salt need a thorough rinse while brined ones can go straight in
- Use a microplane for the garlic so it dissolves into the dressing instead of leaving chunks