Mediterranean Tuna Salad
A bright, quick Mediterranean-style tuna salad perfect for sandwiches, crackers, or lettuce cups.
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Spoon
Ingredients
- 6 ounces tuna (in spring water) canned or jarred; recommend Safe Catch
- 1/2 cup artichoke hearts diced
- 1/2 cup kalamata olives pitted and chopped
- 1 roasted red pepper chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh basil leaves slivered
- 3 tablespoons olive oil
- 1 lemon lemon juiced
- salt to taste
- black pepper freshly ground, to taste
Instructions
- Drain the tuna and place it in a mixing bowl; flake with a fork if needed.
- Add the diced artichoke hearts, chopped kalamata olives, chopped roasted red pepper, chopped parsley, and slivered basil to the bowl.
- Pour in the olive oil and lemon juice, then toss gently to combine all ingredients evenly.
- Season with salt and freshly ground black pepper to taste, then chill until ready to serve.
- Serve the tuna salad in lettuce leaves, on a baguette, or with whole-grain crackers.
Notes
- Use high-quality tuna packed in spring water for best flavor.
- Adjust olive oil and lemon to reach desired dressing consistency.
- Chill briefly to allow flavors to meld.