Mediterranean Tuna Salad
A quick and nourishing tuna salad with bright Mediterranean flavors, perfect for family meals and gatherings.
Ingredients
Main Ingredients
- 2 cans cans (5–6 oz each) solid white tuna in olive oil, drained Firm texture and richer flavor.
- 1 cup cherry tomatoes, halved Sweet burst and color.
- 1 medium cucumber, diced Cool crunch.
- 1/2 medium red onion, thinly sliced Rinse briefly if you want a milder bite.
- 1/3 cup Kalamata olives, pitted and halved Briny pop.
- 1/4 cup capers, rinsed (optional) Great for a salty lift.
- 1/2 cup crumbled feta or small cubes of aged cheddar Feta keeps it authentically Mediterranean.
- 1/4 cup fresh parsley, chopped Bright and herbal.
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried) Aromatic and summery.
- 3 tablespoons extra virgin olive oil For the dressing.
- 2 tablespoons lemon juice For the dressing.
- 1 teaspoon Dijon mustard For the dressing.
- 1 small clove garlic, minced For the dressing.
- Salt and black pepper to taste
Optional Ingredients
- cooked chickpeas or cannellini beans For extra heartiness.
- Greek yogurt For a creamier dressing if preferred.
Instructions
Preparation
- Prepare your ingredients: Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the herbs.
- Drain the tuna well so it flakes nicely.
Making the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until the dressing looks glossy and slightly thickened.
Combining the Salad
- In a large bowl, gently toss the tuna, tomatoes, cucumber, red onion, olives, capers, and herbs. Use a fork to flake the tuna into bite-sized pieces without turning it to mush.
- Pour the dressing over the salad and toss gently so every piece gets a light coating.
- Add the crumbled feta and fold it in at the end so it stays lovely and creamy.
Final Adjustments
- Taste and adjust: Add extra lemon or salt if it needs brightness, or a splash more oil for silkiness.
- Serve immediately, or chill for up to an hour for a more melded flavor.
Notes
Drain tuna thoroughly to avoid a watery salad. Add fresh herbs at the end for a bright finish. Taste as you go to adjust lemon and salt. Not suitable for freezing due to watery vegetables.