Description
A light and refreshing Mediterranean tuna salad made with fresh vegetables, olive oil, and lemon for a vibrant and protein-packed meal.
Ingredients
- 2 cans (about 300 g) tuna, drained
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/3 cup olives (such as kalamata), sliced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain the tuna and place it in a large bowl, breaking it apart with a fork.
- Add diced cucumber, cherry tomatoes, red onion, olives, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
- Pour the dressing over the salad and gently toss until well combined.
- Taste and adjust seasoning if needed.
- Serve immediately or chill slightly before serving.
Notes
- Add crumbled feta cheese for extra richness if desired.
- Include chickpeas or bell peppers for more texture.
- Best enjoyed fresh but can be stored for up to 2 days.
- Stir before serving to redistribute dressing.
- Serve with pita, crackers, or over greens.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 35mg
