Simple Mediterranean Tuna Salad (Printable version)

Fresh tuna, vegetables, and olives in a zesty lemon dressing. Ready in 15 minutes.

# What you'll need:

01 - 2 cans (5 oz each) tuna in olive oil, drained

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

07 - 1/3 cup Kalamata olives, pitted and halved

08 - 1/4 cup capers, rinsed

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

01 - Place drained tuna in a large bowl and flake gently with a fork, breaking into bite-sized pieces.

02 - Add cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, olives, and capers to the bowl with the tuna.

03 - In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.

04 - Pour dressing over salad ingredients and toss gently to combine, ensuring even coating.

05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate up to 2 hours for enhanced flavor melding.

01 -

It comes together in literally fifteen minutes with zero cooking required
The flavors actually get better after sitting for a bit, making it perfect for meal prep or picnics
Feel free to swap in whatever fresh vegetables you have from the farmers market or your garden

02 -

The salad tastes infinitely better after the flavors have had time to hang out together
Do not overmix when tossing or you will end up with mushy tuna instead of nice flakes
This keeps beautifully for a day or two in the refrigerator, though the vegetables will soften slightly

03 -

Use the highest quality olive oil you can afford since it is one of the stars of the show
Let the salad sit for at least 15 minutes before serving to let flavors meld
If you are making this ahead, add the fresh herbs right before serving