Description
A refreshing and vibrant Mediterranean Tuna Salad combining crisp cucumbers, juicy grape tomatoes, red onion, parsley, creamy feta, cannellini beans, and protein-rich tuna, all tossed in a zesty homemade vinaigrette for a quick, healthy, and satisfying meal.
Ingredients
Scale
Vinaigrette
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper (freshly cracked)
Salad
- 1 cucumber
- 1 pint grape tomatoes
- 1/2 red onion
- 1/4 bunch fresh parsley (about ½ cup chopped)
- 1 15 oz. can cannellini beans
- 1 12 oz. can chunk light tuna
- 2 oz. feta cheese
Instructions
- Prepare the vinaigrette: In a bowl or jar, combine the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Whisk together or shake until well blended. Set aside to allow flavors to meld.
- Prep vegetables: To mellow the red onion’s sharpness, slice and soak in ice water for 5 minutes, then dice. Cut the cucumber into quarter rounds, slice grape tomatoes in half, and roughly chop the parsley.
- Combine vegetables and vinaigrette: In a large bowl, mix cucumber, tomato, onion, and parsley. Pour vinaigrette over vegetables and toss until evenly coated.
- Add beans, tuna, and feta: Rinse and drain cannellini beans and tuna. Gently fold them along with crumbled feta cheese into the salad to keep the tuna in larger flakes.
- Serve or store: Serve the salad immediately or refrigerate for up to 4 days. Before serving refrigerated salad, stir gently to redistribute the dressing.
Notes
- Soaking red onion in ice water helps to reduce its sharp flavor.
- Gently mixing tuna helps maintain desirable flake size for texture.
- This salad can be stored refrigerated for up to 4 days.
- Use chunk light tuna for best texture and flavor balance.
- Adjust salt and pepper to taste based on preference.
