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 artichoke hearts, drained and chopped
- 1/4 cup fresh chopped parsley and dill
- Zest of 1 lemon
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- Kosher salt and freshly ground black pepper
Instructions
- Add the tuna and the oil from the cans to a large salad bowl. Using a fork, gently break the tuna into bite-size chunks.
- Add the tomatoes, red onion, bell pepper, cucumbers, artichokes, parsley, dill, and lemon zest. Drizzle with the olive oil and red wine vinegar, and season with salt and black pepper. Gently toss until everything is evenly combined, taking care not to break up the tuna too much.
- Cover and refrigerate for at least 15 minutes to allow the flavors to meld. Toss gently once more before serving and adjust the salt and pepper to taste.
Notes
- Adjust the acidity: Taste the salad before serving and add an extra splash of red wine vinegar or fresh lemon juice if you prefer a brighter, tangier flavor.
- Tuna: I 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 a longer period of time.
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
