Mediterranean Tuna Salad (Printable Version)

Vibrant tuna with crisp vegetables, olives, and zesty lemon dressing for a refreshing 15-minute meal.

# What You'll Need:

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

02 - 1 cup cherry tomatoes, halved

03 - 1 small cucumber, diced

04 - 1/2 small red onion, thinly sliced

05 - 1/2 cup roasted red peppers, sliced

06 - 1/4 cup fresh parsley, chopped

07 - 1/4 cup fresh basil, chopped

08 - 1/3 cup pitted Kalamata olives, halved

09 - 2 tbsp capers, drained

10 - 3 tbsp extra-virgin olive oil

11 - Juice of 1 lemon

12 - 1 tsp Dijon mustard

13 - 1 clove garlic, minced

14 - 1/2 tsp dried oregano

15 - Salt and freshly ground black pepper, to taste

16 - 1/4 cup crumbled feta cheese (omit for dairy-free)

01 - Place drained tuna, cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, basil, olives, and capers in a large mixing bowl.

02 - Whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper in a small bowl until fully emulsified.

03 - Pour dressing over salad mixture and toss gently to coat all ingredients evenly.

04 - Sprinkle crumbled feta cheese on top if desired.

05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.

01 -

Ready in fifteen minutes flat which means weeknight dinners that actually happen
Gets better as it sits so your lunch tomorrow might outshine todays dinner
Packs so much protein and flavor you wont even miss the heavy carbs

02 -

Drain the tuna really thoroughly or your salad will end up watery and sad instead of vibrant and fresh
The red onion can be intense so soak the sliced pieces in cold water for ten minutes if you're sensitive

03 -

Mix the dressing directly in the bottom of your serving bowl then pile everything on top to save a dish
Save a few extra basil leaves to scatter on top right before serving for that restaurant-worthy finish