Mediterranean Tuna Salad

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Red wine vinegar

  2 tbsp or 30g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Grape tomatoes

  Red, ripe, raw, year round average

  2 cup grape tomatoes or 298g

• Onions

  Raw

  1 small or 70g

• Parsley

  Raw

  ½ cup or 30g

• Beans

  Kidney, mature seeds, sprouted, raw

  1 cup or 184g

• Light Tuna in Water Pouches

  Chicken of the Sea

  20 oz or 567g

• Feta

  Trader Joe's

  2 servings or 57g

Directions

1. Make the vinaigrette first, so the flavors have a little time to blend. In a bowl or jar, combine the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Whisk the ingredients together, or close the jar and shake until combined. Set the vinaigrette aside.
2. If you want to soften the flavor of the red onion a bit, slice it then soak the slices in ice water for about five minutes before dicing. Otherwise, finely dice the red onion, cut the cucumber into quarter rounds, slice the tomatoes in half, and roughly chop the parsley.
3. Combine the cucumber, tomato, onion, and parsley in a bowl. Pour the vinaigrette over top, then stir until the vegetables are coated.
4. Rinse and drain the beans, and drain the tuna. Add the beans, tuna, and feta to the salad, then gently stir to combine. These three are added last and only gently stirred to make sure the tuna remains in larger flakes instead of falling apart into tiny pieces.
5. Serve immediately, or refrigerate up to four days. Give it a quick stir after refrigerating and before serving to redistribute the dressing.
6. (source: https://www.budgetbytes.com/mediterranean-tuna-salad/)

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• Mediterranean Tuna Salad
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• Mediterranean Salad
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