Simple Mediterranean Tuna Salad (Printable Version)
Fresh 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 Steps:
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. Taste and adjust seasoning if necessary.
06 - Serve immediately, or refrigerate for up to 2 hours for flavors to meld.
# Helpful Tips:
01 -
- It comes together in literally fifteen minutes with zero cooking required
- The flavors actually get better after sitting in the fridge for a bit
- Everything stays crisp and fresh unlike mayo-heavy tuna salads
02 -
- This salad tastes best after sitting for 15 to 20 minutes but don't go much past 2 hours or the vegetables start breaking down
- The red onion can be too sharp for some people. Soaking the slices in cold water for 10 minutes tames the bite significantly.
03 -
- Invest in a good lemon juicer. It saves so much time and gets way more juice out than squeezing by hand.
- Mix the dressing in a mason jar and shake it. Easier cleanup and you can store any extra right in the fridge.