Mediterranean Tuna Salad
This Mediterranean Tuna Salad is a healthy, high-protein lunch or snack. It's fresh, flavorful, and bright, with crunchy veggies, kalamata olives, and a lemon dressing. I love serving it on whole grain bread with sliced avocado and arugula or adding it to a green salad.
Ingredients
Dressing
- 3 tablespoons extra virgin olive oil
- Zest of 1 medium lemon
- 4 tablespoons lemon juice from 1 medium lemon
- 1 tablespoon Dijon mustard
Tuna Salad
- 2 cans 5 ounces each tuna in water, drained
- ½ cup finely chopped red bell pepper
- ½ cup diced English cucumber
- ½ cup pitted kalamata olives chopped
- 3 tablespoons finely chopped red onion
- 2 tablespoons finely chopped fresh parsley
- Salt and pepper to taste
Instructions
- To make the dressing, combine the olive oil, Dijon mustard, lemon zest, and lemon juice in a medium mixing bowl. Whisk until well combined.
- Add the drained tuna, bell pepper, cucumber, kalamata olives, red onion, and parsley to the bowl with the dressing. Stir until evenly mixed. Season with salt and pepper to taste.
- Serve as a sandwich, wrapped in pita bread, in halved avocados, in lettuce wraps, with crackers, or over a bed of greens.
Notes
Tuna salad can be stored in an airtight container in the refrigerator for up to 3 days