Mediterranean Tuna Salad (Printer-Friendly)

Fresh tuna salad with Mediterranean vegetables and lemon dressing

# 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 - 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 and toss gently to combine, ensuring everything is evenly coated.
05 - Taste and adjust seasoning if necessary. Serve immediately, or refrigerate for up to 2 hours for flavors to meld.

# Helpful Hints:

01 -
  • It comes together in under fifteen minutes but tastes like something from a seaside cafe
  • The lemon-olive oil dressing makes everything taste impossibly bright and fresh
02 -
  • Let the salad sit for ten minutes after tossing to let the flavors really marry
  • Red onion can be overwhelming so do not be afraid to use less than called for
03 -
  • Use a fork to flake the tuna rather than breaking it apart with your fingers
  • Let the dressed salad rest for at least ten minutes before serving

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