Mediterranean Tuna Salad
from kristineskitchenblog.com
This Mediterranean Tuna Salad is a healthy, high protein lunch or snack. It's fresh, flavorful and bright, with crunchy veggies, kalamata olives and a lemon dressing. I love to serve it on whole grain bread with sliced avocado and arugula or add it to a green salad.
Prep Time20 minutes mins
Total Time20 minutes mins
Servings: 5 servings
Calories: 168kcal
Dressing
- 3 tablespoons extra virgin olive oil
- zest of 1 medium lemon
- 4 tablespoons lemon juice from 1 medium lemon
- 1 tablespoon Dijon mustard
Tuna Salad
- 2 cans (5 ounces each) tuna in water drained
- ½ cup finely chopped red bell pepper
- ½ cup diced English cucumber
- ½ cup pitted kalamata olives chopped
- 3 tablespoons finely chopped red onion
- 2 tablespoons finely chopped fresh parsley
- salt and pepper to taste
To make the dressing, combine the olive oil, Dijon mustard, lemon zest and lemon juice in a medium mixing bowl. Whisk to mix.
To the bowl with the dressing, add the drained tuna, bell pepper, cucumber, kalamata olives, red onion and parsley. Stir together. Season with salt and pepper to taste.
Serve in a sandwich, wrapped in pita bread, in halved avocados, in lettuce wraps, with crackers, or over a bed of greens.
- Tuna salad can be stored in an airtight container in the refrigerator for up to 3 days.
Calories: 168kcal | Carbohydrates: 3g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 24mg | Sodium: 395mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 707IU | Vitamin C: 27mg | Calcium: 28mg | Iron: 2mg
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