Simple Mediterranean Tuna Salad (Printable)
A bright Mediterranean salad featuring tuna, fresh vegetables, olives, and tangy lemon-olive oil 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:
01 - In a large bowl, add the drained tuna and flake gently with a fork, breaking it 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 emulsified and well combined.
04 - Pour the dressing over the salad ingredients and toss gently to coat evenly without mashing the tuna.
05 - Taste and adjust seasoning with salt and pepper if needed. Serve immediately or refrigerate up to 2 hours to allow flavors to meld.
# Expert Tips:
01 -
- The briny pop of capers and olives makes every bite feel like a tiny vacation to the Greek islands
- It comes together in fifteen minutes flat, which means dinner is ready before your stomach even realizes it is hungry
02 -
- The tuna in olive oil is absolutely worth the extra cost compared to water packed versions
- Letting the salad rest for even thirty minutes transforms it from good to extraordinary
03 -
- Drain the capers and olives thoroughly to prevent your salad from becoming watery
- The dressing should be made just before serving to keep the lemon flavor bright and lively