Description
A refreshing Mediterranean-inspired salad blending flaky tuna, crisp vegetables, and tangy dressing. Packed with protein and vibrant flavors, this mayo-free version uses olive oil, vinegar, and briny olives for a light, wholesome dish.
Ingredients
1 (12 oz) can albacore tuna in water, drained
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives
1/4 cup marinated artichoke hearts, drained
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar (or lemon juice)
1 clove garlic, minced
1/2 cup fresh parsley, chopped
1/4 cup crumbled feta cheese
Instructions
Drain tuna and place in a large bowl. Add chopped vegetables, olives, and artichoke hearts.
In a small bowl, whisk olive oil, vinegar (or lemon juice), and minced garlic.
Pour dressing over salad and gently mix to combine.
Stir in fresh parsley and crumbled feta.
Chill for 10-15 minutes before serving.
Notes
Use vegan feta alternative for dairy-free option
Store in airtight container in fridge for up to 3 days
Optional additions: capers, diced bell peppers, or toasted pine nuts