Description
Mayo free Mediterranean tuna salad packed with tomatoes, bell peppers, cucumbers, artichokes, and a two ingredient dressing. It’s so refreshing and just delicious all around!
Ingredients
Units
Scale
- 2 (5 oz.) cans olive oil-packed tuna, do not drain
- 1/2 cup grape tomatoes, quartered
- 1/4 cup finely chopped red onions
- 1/4 cup finely chopped orange bell pepper
- 2 mini cucumbers, diced or 1/2 English cucumber
- 1/2 cup jarred marinated artichokes, drained + chopped
- 1/4 cup fresh chopped parsley + dill
- Zest 1 lemon
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- Kosher salt and fresh black pepper
Instructions
- In a salad bowl, flake tuna with a fork into smaller chunks.
- Add the rest of ingredients. Season to taste with salt and pepper. Toss to combine.
- Cover tightly and refrigerate for 15 minutes before serving.
Notes
- Tuna – we love Wild Planet tuna in extra-virgin olive oil for this recipe.
- Leftovers – tuna salad will last up to 3 days when stored in an airtight container in the refrigerator. It tends to “water out” if stored for longer period of time.
- Variations – this salad is so easy to cutomize with extra add-in’s. See post for full list of ideas.
Nutrition
- Serving Size:
- Calories: 204
- Sugar: 2.5 g
- Sodium: 392 mg
- Fat: 9.8 g
- Carbohydrates: 7.4 g
- Protein: 21.8 g
- Cholesterol: 36.1 mg
