Mediterranean Tuna Power Salad

A robust and refreshing no-cook salad featuring protein-rich tuna, crisp vegetables, and a light, zesty Mediterranean vinaigrette, perfect for a quick and wholesome summer meal.

• Prep: 10 min
• Total: 10 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.46/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• High-Protein
• Pescatarian
• Whole30
• Paleo

Tags

• no-cook
• healthy
• fresh
• quick
• tangy

Ingredients

• 2 can canned tuna (in water, drained)
• 4 ounce mixed greens
• 1 cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 0.5 red onion (thinly sliced)
• 0.25 cup Kalamata olives (sliced)
• 2 tablespoon olive oil
• 2 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Instructions

1. In a medium bowl, flake the drained tuna with a fork.
2. Add the diced cucumber, halved cherry tomatoes, and thinly sliced red onion to the bowl with the tuna. If using, add the Kalamata olives.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the vinaigrette.
4. Pour the vinaigrette over the tuna and vegetable mixture, tossing gently to combine.
5. Serve the tuna salad mixture over a bed of mixed greens.

Notes

For best flavor, let the tuna salad marinate in the vinaigrette for at least 15 minutes before serving.

Nutrition (per serving)

• Calories: 240
• Protein: 34.8 g
• Carbohydrates: 8.3 g
• Fat: 8.1 g
• Fiber: 2.3 g
• Sodium: 839 mg
• Saturated Fat: 1 g
• Sugar: 3.5 g
• Cholesterol: 70 mg