Simple Mediterranean Tuna Salad (Printer-friendly)

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

# 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

# Directions:

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
03 - Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until emulsified
04 - Pour dressing over salad ingredients and toss gently to coat evenly
05 - Taste and adjust seasoning if needed. Serve immediately or refrigerate up to 2 hours for flavors to meld

# Expert Advice:

01 -
  • Its ready in 15 minutes but tastes like something from a seaside restaurant
  • The combination of briny, bright, and fresh flavors never gets boring
  • You can keep everything in your pantry and fridge for impromptu gatherings
02 -
  • The flavors get even better after 30 minutes in the refrigerator, so make it ahead if you can
  • Don't skip the capers—they're the secret ingredient that makes this taste restaurant-quality
  • Adjust the lemon juice to taste depending on how acidic your lemons are
03 -
  • Use a fork to flake the tuna instead of a spoon—it keeps the texture nicer
  • Toast some pine nuts and sprinkle them on top for incredible crunch and nuttiness

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