Mediterranean Tuna Salad (Printable)

Fresh tuna salad with vegetables, olives, and lemon dressing

# What You'll Need:

→ Proteins

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

→ Vegetables

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

→ Add-Ins

07 - 1/3 cup Kalamata olives, pitted and halved
08 - 1/4 cup capers, rinsed

→ Dressing

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

# How To Make It:

01 - In a large bowl, add the drained tuna and flake gently with a fork.
02 - Add cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, olives, and capers to the bowl.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
04 - Pour the dressing over the salad ingredients.
05 - Gently toss to combine, ensuring everything is evenly coated.
06 - Taste and adjust seasoning if necessary.
07 - Serve immediately, or refrigerate for up to 2 hours for flavors to meld.

# Expert Tips:

01 -
  • Everything comes together in under 15 minutes with zero cooking required
  • The flavors actually improve after sitting in the fridge, making it perfect for meal prep
02 -
  • The salad tastes infinitely better after resting for 15 minutes, so don't be tempted to serve immediately
  • Using tuna packed in olive oil instead of water is what elevates this from cafeteria salad to something memorable
03 -
  • Mix the dressing in the same jar you'll store it in for fewer dishes to wash
  • Pat the cucumbers dry with a paper towel before adding to prevent the salad from becoming watery

Go Back