Mediterranean Tuna Salad

Mediterranean Tuna Salad is a contemporary, protein-packed meal that’s fast to organize. It’s excellent for lunches or mild dinners, and tastes even higher after the flavors have had a couple of minutes to mingle.

Consider it as my basic tuna salad reimagined with all of the contemporary, veggie-packed goodness of my favourite Mediterranean pasta salad.

Holly’s Recipe Highlights: Mediterranean Tuna Salad

Taste: Crisp, colourful veggies and wealthy tuna tossed in a tangy lemon-garlic dressing with salty, briny Kalamata olives.
Why Make It: Canned tuna and chickpeas remodel contemporary greens right into a satisfying, protein-packed meal that comes collectively rapidly with no cooking required.
Serving Solutions: Serve over contemporary greens, tucked into homemade pita, or wrapped in a tortilla.

Cook dinner Time: 15 Minutes Serves: 4

Ingredient Notes

oil , vinegar , tomato , cucumber , chickpeas , onion , pepper , lemon , oregano , tuna , garlic , olives with labels to make Mediterranean Tuna Salad

Chickpeas: Rinse and drain the chickpeas effectively. For a softer, creamier texture, substitute with cannellini beans or navy beans.
Grape Tomatoes: Quarter grape tomatoes for simple bite-sized items or change with halved cherry tomatoes or diced Roma tomatoes.
English Cucumber: Skip the peeling and use crisp English cucumbers. Or swap for normal cucumbers, however keep in mind to peel and take away the seeds earlier than dicing.
Crimson Bell Pepper: Use a crimson, yellow, or orange bell pepper for the same sweetness and vibrant coloration.
Canned Tuna: Tuna packed in water affords a lighter taste, whereas oil-packed tuna provides a richer, extra savory style.
Crimson Wine Vinegar and Lemon Juice: Combining each creates a balanced dressing with shiny, rounded acidity and contemporary taste. Swap the crimson wine vinegar for white wine vinegar for a lighter dressing.

Learn how to Make Mediterranean Tuna Salad

Canned tuna, mixed chopped veggies, and chickpeas in a bowl.

Whisk the dressing components collectively in a bowl.
Add the chickpeas, chopped greens, olives, and parsley. Toss.
Fold within the drained tuna (full recipe beneath).
Style, regulate the seasoning, chill, and serve.

Drain the Chickpeas and Tuna: Drain completely to stop liquid from diluting the dressing.
Combine the Dressing: Combine the dressing effectively so the oregano and garlic are evenly distributed by way of the salad.
Lower the Veggies Evenly: Lower into related small items so each spoonful has a bit of every thing, or use my favourite vegetable chopper to make fast work of it.
Let the Veggies Sit: Allow them to sit within the dressing for 10 to fifteen minutes earlier than including the tuna for deeper taste.

Retailer Leftovers

Hold salad in an hermetic container within the fridge for as much as 2 days. Stir gently earlier than serving as a result of some dressing could settle on the backside.

Don’t depart this tuna salad at room temperature for greater than 2 hours. Hold it chilled in a cooler when packing it for lunch or a picnic and serve it over ice. Don’t freeze.

Recent No-Cook dinner Lunches

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook dinner Time 5 minutes

Whole Time 15 minutes

In a big bowl, whisk collectively the olive oil, vinegar, lemon juice, oregano, salt, and black pepper.
Add the chickpeas, tomatoes, cucumber, onion, bell pepper, olives and parsley. Stir to mix.
Add the drained tuna and gently break it up with a fork. Gently fold to mix and season with further salt and pepper to style.

Tuna salad may be saved within the fridge in an hermetic container for as much as 2 days.
Serve tuna salad as a sandwich, over lettuce, or as a wrap in a tortilla.

Vitamin data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Fish, Lunch, Snack

Delicacies American

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