Simple Mediterranean Tuna Salad (Printable Version)

Tuna, fresh vegetables, olives, and lemon dressing create this bright Mediterranean bowl 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 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 - Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until fully combined.
04 - Pour dressing over salad ingredients and toss gently to coat evenly.
05 - Taste and adjust salt and pepper as needed.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in literally 15 minutes with ingredients you probably already have in your pantry
  • The flavors actually get better after sitting for a bit, making it perfect for meal prep or picnics
02 -
  • Letting it sit for even 30 minutes in the refrigerator lets all those flavors marry and mingle beautifully
  • Don't dress the entire salad if you're planning to save some for the next day—store the dressing separately
03 -
  • If you can find Italian tuna packed in olive oil, it's worth every penny and makes this salad feel restaurant-quality
  • Let the salad come to room temperature for about 20 minutes before serving—the flavors really pop when not ice-cold

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