Mediterranean Tuna Salad
About this recipe:This tuna salad is a typical example of how people in the Mediterranean always seem to find ways to stretch a small amount of protein into a whole meal! It uses seasonal vegetables, fresh herbs and a healthy dose of EVOO.
For the Salad:
- 7 oz. can solid light tuna, packed in olive oil (like Genova tuna)
- 2 whole celery stalks, (from the center – leaves included), chopped
- 1 cup arugula or other mixed baby greens, packed
- 2 green onions, finely chopped
- 1 small cooked Yukon gold potato, cut in small cubes
- 1 mini cucumber, sliced
- 2 small radishes, finely sliced
- ⅓ cup Greek oil-cured olives
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley & fresh dill, minced (optional)
- a few pepperoncini & sweet peppers (optional)
For the Vinaigrette:
- 3 TBSP. lemon juice
- 6 TBSP. Kosterina extra virgin olive oil
- ¼ tsp. dry Greek oregano
- salt & pepper to taste
For the Salad:
- Place all ingredients for the vinaigrette in a small bowl. Whisk well to combine, taste and adjust the seasoning.
- In a large salad bowl, gently toss the tuna, the chopped vegetables, the olives and the minced fresh herbs. Drizzle with enough of the lemon vinaigrette to lightly coat the salad.
- Serve with toasted pita bread or pita chips and some extra lemon vinaigrette on the side.
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In this recipe
Perfect for the household that loves to cook and bake.