Healthy Mediterranean Tuna Salad Bowl
 
Prep time
Cook time
Total time
 
A delicious and very flavorful light meal that takes only minutes to prepare
Author:
Recipe type: Salad
Cuisine: Mediterranean
Serves: 2-4
Ingredients
  • 1 can (7 oz.) good quality solid light tuna in olive oil (in a glass jar or a can), drained
  • 1 small cooked Yukon gold potato, cut in bite-size pieces
  • 1 celery stalk, (from the heart of the celery - leaves included), chopped
  • 1 cup arugula or mixed baby greens, packed
  • 2 small green onions, finely chopped
  • ¼ cup small red onion, (or, shallot), thinly sliced
  • 1 mini cucumber, sliced on the diagonal
  • ⅓ cup mixed, oil-cured olives
  • ¼ cup fresh dill and/or fresh parsley, minced
  • 2 small radishes, finely sliced (optional)
  • --- a few pepperoncini & sweet peppers (optional)
  • .
  • For the vinaigrette:
  • .
  • 3 TBSP. lemon juice
  • 6 TBSP. olive oil
  • ¼ tsp. Greek oregano
  • --- salt & pepper to taste
Instructions
  1. Place all ingredients for the vinaigrette in a small bowl. Whisk well to combine, taste and adjust the seasoning.
  2. In a large salad bowl, place the chopped vegetables, the olives and the minced fresh herbs. Drain the tuna, flake it with a fork and add it to the vegetables. Drizzle with enough of the vinaigrette to lightly coat the salad. Gently toss all the ingredients.
  3. Serve with toasted pita bread, your favorite Mediterranean bread or even pita chips, and some extra dressing on the side.
Notes
Leftovers can be refrigerated for up to three days in an airtight container.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/healthy-mediterranean-tuna-salad-bowl/