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Mediterranean tuna salad in a white bowl with lemon wedges

Mediterranean Tuna Salad

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: No Cook
  • Cuisine: Mediterranean

Description

Turn canned light tuna into a flavorful meal in just 10 minutes. This is a no-mayo tuna salad with Mediterranean flavors including black olives, roasted red peppers, basil and lemon. 


Scale

Ingredients

1 can sustainable light tuna packed in water, with salt, drained

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

Freshly ground pepper, to taste

Pinch salt

1 scallion minced

1 stalk celery, finely chopped

¼ cup minced roasted red pepper

2 tablespoons chopped olives

1 tablespoon chopped basil

4 leaves butterhead lettuce, washed and dried


Instructions

  1. Mash tuna in a medium bowl.
  2. Add lemon juice, oil, pepper and salt and toss to coat.
  3. Add scallion, celery, red pepper, olives and basil and stir to combine.
  4. Divide lettuce leaves between two plates. Top with the tuna salad and serve.

Notes

You can substitute 1 6 ounce drained can salmon instead of tuna. 

The tuna salad can be made up to 1 day ahead. Top the lettuce with the tuna just before serving. 


Nutrition

  • Serving Size: 2 pieces lettuce and about 3/4 cup tuna salad
  • Calories: 260
  • Sugar: 2 g
  • Sodium: 286 mg
  • Fat: 21 g
  • Saturated Fat: 3 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 24 g
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