This isn’t your typical tuna salad! My Mediterranean Tuna Salad is loaded with fresh and flavourful vegetables, herbs, fruit and fish. Peppery arugula, bitter radicchio, sweet cherry tomatoes, fresh celery and red onion, creamy cannellini beans, briny green olives, fragrant parsley and basil and flaky tuna combine to create a multi-sensory experience, one with a vast array of tastes, textures and colours. You’ll discover something new and exciting with each and every bite! This salad is tossed in a simple, delicious and refreshing 2 ingredient vinaigrette - zesty lemon juice and rich extra virgin olive oil is all you need!
My Mediterranean Tuna Salad couldn’t be easier to make and comes together in under 15 minutes. What could be more perfect?! Enjoy this salad as a main for lunch or serve it as a starter or side dish for dinner. It’s perfect for just about any occasion - a simple weeknight or weekend meal, date night or dinner party. So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting salad ideas, check out my Frisée Salad with Bacon, Chickpea Salad, Refreshing Quinoa Salad, Melon Salad with Bocconcini and Prosciutto, Creamy Cucumber Salad and Simple Caprese Salad recipes and more!
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serves: 4 - 6
Ingredients:
142g (5 oz) fresh arugula
1/2 head radicchio, thinly sliced
1 pint cherry tomatoes, halved
3 celery stalks, cut into 1/4 inch slices
1/2 medium red onion, thinly sliced
2 170g cans flaked tuna, drained (See Notes below)
1 540mL (19 fl oz) can cannellini beans, drained and rinsed
1/3 cup pimento stuffed green olives, halved (See Notes below)
1/4 cup fresh parsley leaves, finely chopped
3 Tbsp fresh basil, roughly chopped
1/3 cup extra virgin olive oil
Juice and zest of 1 lemon
1/2 tsp kosher salt
Freshly ground pepper, to taste
Instructions:
To a large mixing or salad bowl, add the arugula, radicchio, cherry tomatoes, celery, red onion, flaked tuna, cannellini beans, green olives, parsley and basil.
Top the salad with olive oil, lemon juice and zest, salt and pepper and toss until fully incorporated. Serve and enjoy!
Notes:
Canned Tuna: You’ve got some options when it comes to canned tuna. There’s tuna in broth, tuna in water and tuna in olive oil. You really can’t go wrong with whatever option you choose!
Stuffed or Plain Olives: I love using pimento stuffed green olives in this recipe. If you don’t have or simply can’t find pimento stuffed green olives, go ahead and substitute them with garlic or almond stuffed green olives or pitted green olives on a 1:1 basis.
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