Description
A light, fresh, and mayo-free Mediterranean tuna salad featuring albacore tuna, green pepper, kalamata olives, sun-dried tomatoes, and feta cheese.
Ingredients
Scale
- 2 cans albacore tuna, drained
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons red onion, chopped
- 2 Tablespoons green pepper, chopped
- 2 Tablespoons kalamata olives, chopped
- 2 Tablespoons sun-dried tomatoes, chopped
- 2 Tablespoons feta cheese, crumbled
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt, or more to taste
Instructions
- In a medium bowl, combine drained tuna, olive oil, red onion, green pepper, kalamata olives, sun-dried tomatoes, feta cheese, dried oregano, pepper, and salt.
- Stir all ingredients together until well combined.
- Serve this Mediterranean tuna salad on a sandwich, in a wrap, over a salad, or enjoy it on its own.
Notes
- For a different taste, substitute Greek Vinaigrette for the olive oil and seasonings.
- You can use any variety of tuna, or substitute canned salmon or chicken.
- Add drained chickpeas or white beans for extra protein and fiber.
- Toasted pine nuts add a delightful crunch.
- Incorporate additional vegetables like chopped cucumber, red pepper, or tomatoes.
- A squeeze of fresh lemon juice brightens the flavors.
- Stir in a dollop of Tzatziki Sauce for a creamy element.
- Fresh herbs such as parsley, oregano, or dill can be added for extra freshness.
- Store any leftover Mediterranean tuna salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 257 kcal
- Sugar: 2 g
- Sodium: 743 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 44 mg