Simple Mediterranean Tuna Salad (Printable)

Fresh tuna salad with Mediterranean vegetables, olives, and lemon dressing ready in 15 minutes.

# What's Needed:

→ 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 bowl and flake gently with a fork.
02 - Add cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, olives, and capers to the bowl.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
04 - Pour dressing over salad ingredients and toss gently to coat evenly.
05 - Taste and adjust seasoning if needed. Serve immediately or refrigerate up to 2 hours for flavors to meld.

# Tips for Success:

01 -
  • It comes together in literally 15 minutes but tastes like something from a seaside cafe
  • The flavors actually get better after an hour in the fridge, making it perfect for meal prep
  • Everything can be prepped ahead and tossed right before serving
02 -
  • The salad is best served the same day but the dressing can be made up to 3 days ahead and stored in the fridge
  • Don't add the dressing until you're ready to serve or the vegetables will release too much water
  • If making ahead, keep the tuna and vegetables separate from the dressing and toss right before serving
03 -
  • Use a garlic press for the minced garlic so it dissolves into the dressing rather than staying in chunks
  • Let the dressed salad sit for at least 15 minutes before serving, this small wait makes a huge difference

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