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Unleash the flavors of the Mediterranean with this Marinated Tuna Salad recipe. Featuring canned tuna enhanced by a simple, zesty marinade and an array of fresh veggies and greens, this salad celebrates simplicity, nutrition, and delightful taste. Perfect for a quick lunch, light dinner, or part of your meal-prep routine.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes/ 15 Minutes Marinate time.
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 cans of tuna in water or olive oil, drained | |
| 1/4 cup of balsamic vinegar | |
| 1/4 cup of extra virgin olive oil | |
| 1 lemon juiced | |
| Salt and freshly ground black pepper to taste | |
| 1/4 cup of fresh parsley, chopped | |
| 1 small red onion, finely sliced thin | |
| 1/2 cup of Kalamata olives, pitted and sliced | |
| 1/2 cup of cherry tomatoes, halved | |
| 1/2 English cucumber, partially peeled and thinly sliced | |
| A handful of capers | |
| A handful of arugula | |
| A handful of microgreens | |
| A handful of fresh basil leaves, torn if large |
Preparation
1
Drain the tuna thoroughly and place it in a large bowl.
Use a fork to flake the tuna into small pieces.
2
Whisk together the balsamic vinegar, olive oil, lemon juice, salt, and pepper in a small bowl to create the marinade.
3
Pour the marinade over the tuna and mix gently to ensure the tuna is thoroughly coated. Let the tuna marinate for 15-30 minutes to absorb the flavors.
4
Meanwhile, prepare your other ingredients: thinly slice the red onion, cut the Kalamata olives, halve the cherry tomatoes, and thinly slice the partially-peeled English cucumber.
Once the tuna has marinated, gently mix in the sliced red onion, cut Kalamata olives, halved cherry tomatoes, and thinly sliced cucumber.
5
Finally, fold in the capers, arugula, microgreens, and fresh basil. Adjust seasoning as needed. Enjoy!