Description
A fresh and vibrant Mediterranean tuna salad made with flaky tuna, crisp vegetables, briny olives, and a bright lemon olive oil dressing. Ready in just 10 minutes, it is light, bold, and perfectly balanced.
Ingredients
Scale
- 2 cans tuna in water, 5 ounces each, drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1/3 cup whole olives, sliced or whole
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain the canned tuna thoroughly and place it in a large mixing bowl.
- Add halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and olives to the bowl.
- Drizzle olive oil and freshly squeezed lemon juice over the mixture.
- Sprinkle salt and black pepper evenly on top.
- Gently toss everything together until evenly combined, being careful to keep the tuna flaky.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to develop.
Notes
- Use high quality olive oil for the best flavor.
- Chill briefly before serving for a more developed taste.
- Add crumbled feta or chickpeas for variation if desired.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 35mg