Simple Mediterranean Tuna Salad (Printable Version)

Bright tuna with crisp vegetables, olives, and lemon-olive oil dressing

# 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 Make It:

01 - Place the 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 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 coat evenly.
05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Tips:

01 -
  • Everything comes together in one bowl without ever turning on the stove
  • The ingredients keep forever in the pantry so you are always 15 minutes from a real meal
02 -
  • Let the salad rest for at least 10 minutes before serving so the flavors can marry properly
  • The tuna and vegetables will release some liquid as they sit which actually makes it better over time
03 -
  • Double the dressing and save the extra in a jar for quick salads all week
  • Toast some pine nuts and sprinkle them on top for a gorgeous crunch

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