Simple Mediterranean Tuna Salad (Printable Version)

Tuna mixed with cherry tomatoes, cucumber, olives, and roasted peppers in a tangy lemon dressing.

# Ingredient List:

01 - 2 cans (5 oz each) tuna in olive oil, drained

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

07 - 1/3 cup Kalamata olives, pitted and halved

08 - 1/4 cup capers, rinsed

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

01 - In a large bowl, add the drained tuna and flake gently with a fork.

02 - Add cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, olives, and capers to the bowl.

03 - In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.

04 - Pour the dressing over the salad ingredients.

05 - Gently toss to combine, ensuring everything is evenly coated.

06 - Taste and adjust seasoning if necessary.

07 - Serve immediately, or refrigerate for up to 2 hours for flavors to meld.

01 -

It comes together in literally 15 minutes but tastes like something you'd order at a proper Mediterranean restaurant
The flavors somehow get even better after sitting for an hour, making it perfect for meal prep or picnics

02 -

The salad actually improves after 30 minutes to an hour in the refrigerator, giving all those flavors time to become friends
Don't add the dressing until you're ready to serve if you're making this ahead—the vegetables can get a bit soggy

03 -

Let your tuna come to room temperature before making this—it absorbs the dressing much better when it's not refrigerator-cold
If you're sensitive to raw garlic, let it sit in the lemon juice for 10 minutes before whisking in the olive oil—it mellows the bite considerably