Description
A light, refreshing, and protein-packed Mediterranean tuna salad made without mayo. Loaded with crisp veggies, olives, and a zesty lemon-olive oil dressing, it’s perfect for a quick lunch or dinner.
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Drain the canned tuna and flake it with a fork in a large mixing bowl.
- Add cherry tomatoes, cucumber, red onion, olives, and parsley to the bowl.
- In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.
- Pour the dressing over the tuna and vegetables, then gently toss everything to combine.
- Taste and adjust seasoning as needed. Serve immediately or chill for 15 minutes for enhanced flavor.
Notes
- Add canned chickpeas or white beans to make it more filling.
- Spice it up with pepperoncini or red pepper flakes.
- Swap parsley with basil or mint for variety.
- Crumbled feta cheese adds extra richness.
- Serve on a bed of arugula or spinach for a more salad-forward meal.
Nutrition
- Serving Size: 1 serving (of 3)
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 30mg
