Simple Mediterranean Tuna Salad (Print View)

Fresh tuna salad with Mediterranean vegetables, olives, and tangy lemon-olive oil dressing. Ready in 15 minutes.

# 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 - Place drained tuna in a large mixing bowl and flake gently with a fork, breaking into large chunks.
02 - Add cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, olives, and capers to the bowl with the tuna.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
04 - Pour dressing over salad ingredients and toss gently to coat evenly without breaking up tuna chunks.
05 - Taste and adjust seasoning with salt and pepper as needed. Serve immediately or refrigerate up to 2 hours to allow flavors to meld.

# Expert Hints:

01 -
  • You can throw it together in fifteen minutes flat when cooking feels impossible
  • The flavors actually get better after a few hours in the fridge making it perfect for meal prep
02 -
  • Tuna packed in water will leave you with a dry lackluster salad that feels like diet food
  • Letting it sit for even thirty minutes transforms it from good to something people will beg you to make
03 -
  • Soak the red onion in ice water for ten minutes if raw onion makes you cry
  • Let the salad rest covered at room temperature for twenty minutes before serving

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