Mediterranean Tuna Salad (Print)

Vibrant tuna salad with vegetables, olives, and lemon dressing ready in 15 minutes.

# What You Need:

01 - 2 cans (5 oz each) tuna in water, drained

02 - 1 cup cherry tomatoes, halved

03 - 1 small cucumber, diced

04 - 1/2 small red onion, thinly sliced

05 - 1/2 cup roasted red peppers, sliced

06 - 1/4 cup fresh parsley, chopped

07 - 1/4 cup fresh basil, chopped

08 - 1/3 cup pitted Kalamata olives, halved

09 - 2 tbsp capers, drained

10 - 3 tbsp extra-virgin olive oil

11 - Juice of 1 lemon

12 - 1 tsp Dijon mustard

13 - 1 clove garlic, minced

14 - 1/2 tsp dried oregano

15 - Salt and freshly ground black pepper, to taste

16 - 1/4 cup crumbled feta cheese (omit for dairy-free)

01 - In a large bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, basil, olives, and capers.

02 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.

03 - Pour the dressing over the salad ingredients. Toss gently to combine, ensuring everything is evenly coated.

04 - If using, sprinkle with crumbled feta cheese.

05 - Serve immediately, or chill for 30 minutes to allow flavors to meld.

01 -

Everything comes together in fifteen minutes flat
The dressing emulsifies into something that tastes like it came from a restaurant
It keeps beautifully for days, making it ideal for meal prep

02 -

Drain the tuna really thoroughly, any excess water will make your salad watery and dilute the dressing
Letting the salad sit for at least thirty minutes in the refrigerator transforms it completely
The dressing might seem thick at first but the vegetables release moisture as they sit, creating the perfect consistency

03 -

Use a microplane to grate the garlic into the dressing for a smoother texture without any harsh bits
Chill your serving bowls for twenty minutes before plating, it makes the salad feel extra refreshing