Mediterranean Tuna Salad
Ingredients
Vinaigrette
-
¼
cup
olive oil
-
2
Tbsp
red wine vinegar
-
1
Tbsp
lemon juice
-
1
tsp
dried oregano
-
½
tsp
salt
-
¼
tsp
freshly cracked black pepper
Salad
-
1
each
English cucumber
-
1
pint
grape tomatoes
-
½
each
red onion
-
¼
bunch
fresh parsley, chopped
-
1
15oz. can
cannellini beans
-
1
12oz. can
chunk light tuna
-
2
oz
feta
Instructions
- Prepare the vinaigrette by combining olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper in a bowl or jar. Mix well and set aside.
- If desired, soak sliced red onion in ice water for five minutes to soften its flavor. Then, finely dice the onion.
- Cut the cucumber into quarter rounds, slice the grape tomatoes in half, and roughly chop the parsley.
- In a bowl, combine the cucumber, tomato, onion, and parsley. Pour the vinaigrette over the vegetables and stir to coat.
- Rinse and drain the cannellini beans and the tuna. Add them along with the feta to the salad and gently stir to combine.
- Serve immediately or refrigerate for up to four days, stirring before serving.
Nutrition Facts (estimated)
Servings
6
Calories
284
Total fat
12g
Total carbohydrates
24g
Total protein
22.5g
Sodium
692mg
Cholesterol
20mg
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