This dish is a light and fresh twist on the classic (mayonnaise based) tuna salad. It was one of my “go-to” dishes all summer long and, now that school has resumed, I find it to be the perfect, packable, healthy lunch.
Rather than using white, albacore tuna packed in water, I prefer to use the imported Italian tuna packed in olive oil. It’s not nearly as dry and complements the Mediterranean flavors beautifully. What are those flavors? Well, along with the tuna, you’ve got scallions, carrots, celery, radishes, capers, kalamata olives and fresh parsley and basil, with a generous squeeze of fresh lemon juice over top.
Is your mouth watering yet?
There is also room to play with this recipe – at times, I’ve added diced red pepper, sundried tomatoes and/or artichoke hearts to it. Other times, I’ve added grape tomatoes and/or chickpeas…feel free to add whatever fresh veggies and herbs you like.
This dish is gluten free, grain free, paleo friendly, low carb and high protein. Basically, it’s a rockstar! My favorite way to serve it over a big plate of salad greens with some gluten-free crackers on the side.
Following is the version pictured in the photo, above. If you’re looking to upgrade your brown-bagged lunch, this is one that you’ll definitely want to try!
Mediterranean Tuna Salad
- 2 cans of tuna fish I prefer the imported Italian tuna - for ex., Cento brand
- 2 scallions finely sliced
- 1 rib of celery thinly sliced
- 1 carrot cut into matchsticks and then finely diced
- 2 radishes cut into matchsticks and then finely diced
- 2-3 Tbsp. of chopped parsley
- 2-3 Tbsp. of basil sliced into thin ribbons
- ¼ cup pitted kalamata olives sliced
- 2 Tbsp. Capers drained and rinsed
- 1 medium sized lemon juiced (should yield approximately 3 Tbsp of juice)
- Pepper to taste
Into a medium bowl, add the tuna with the scallion, celery, carrot and radishes. Toss to combine. Add the fresh herbs and olives and give it another toss. Stir in the fresh lemon juice and add pepper to taste. Then, sprinkle the capers over top.
Note: the olives and capers tend to be salty, so I don’t add additional salt, but feel free to add some if you need it.
Serves 3-4 as a light lunch.
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