Mediterranean Tuna Salad (Print Version)
Protein-packed salad with tender tuna, crisp vegetables, olives, and zesty lemon dressing.
# What You Need:
→ Fish & Protein
01 - 2 (5 oz) cans tuna in olive oil, drained
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 medium red onion, thinly sliced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup Kalamata olives, pitted and halved
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh basil, chopped
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - Juice of 1 lemon
12 - 1 teaspoon Dijon mustard
13 - 1 small garlic clove, minced
14 - 1/2 teaspoon dried oregano
15 - Salt and freshly ground black pepper, to taste
→ Others
16 - 2 oz feta cheese, crumbled
# How-To Steps:
01 - Combine cherry tomatoes, cucumber, red onion, bell pepper, and olives in a large salad bowl.
02 - Add drained tuna to the bowl, gently breaking into bite-sized chunks.
03 - Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper in a small bowl until emulsified.
04 - Pour dressing over salad and toss gently to coat all ingredients evenly.
05 - Stir in chopped parsley and basil. Top with crumbled feta cheese.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
# Expert Tips:
01 -
- It comes together in literally 15 minutes with zero cooking required
- The ingredients are simple but the combination tastes restaurant quality
02 -
- This salad is best served within a few hours of making it because the vegetables start to break down and get soggy
- The tuna packed in olive oil is worth every penny, it transforms this from ordinary to something special
03 -
- Let the dressed salad sit for at least 15 minutes before serving to let the flavors meld together
- If you can find it, imported Greek feta is creamier and more flavorful than domestic options