Simple Mediterranean Tuna Salad (Print 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:
01 - Place drained tuna in a large bowl and flake gently with a fork.
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 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 coat evenly.
05 - Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
# Expert Advice:
01 -
- It comes together faster than you can debate what to order for takeout, but feels infinitely more satisfying
- The combination of bright lemon and briny olives makes even a basic can of tuna taste like something from a seaside taverna
02 -
- Letting it sit for 15 minutes before serving transforms the flavors completely
- Red onion can be too intense for some—soak the slices in ice water for 10 minutes if you want to tame the bite
03 -
- Pat your tuna dry before flaking if the cans seem swimming in excess oil
- Room temperature ingredients absorb the dressing much better than cold ones straight from the fridge