Simple Mediterranean Tuna Salad (Printer-Friendly)

Fresh tuna, crisp vegetables, and Kalamata olives tossed in a zesty lemon-olive oil dressing for a bright Mediterranean meal.

# 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 Steps:

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

# Expert Advice:

01 -
  • Everything gets dumped into one bowl and the dressing does all the heavy lifting
  • The flavors somehow taste even better after sitting in the fridge for a few hours
02 -
  • This salad is actually better after sitting for an hour, so feel free to make it ahead
  • Dont be afraid of the salt, the tuna and olives need it to pop against the vegetables
03 -
  • Use a jar with a tight lid to shake up the dressing instead of whisking
  • Let the salad sit for at least 30 minutes before serving if you can

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