Mediterranean Tuna Salad With Herbs
A fresh and flavorful Mediterranean Tuna Salad made with crunchy vegetables, herbs, and a zesty lime-sumac dressing. It’s light, protein-packed, and perfect for lunch or meal prep.
Servings: 6 people
Calories: 219kcal
Equipment
Ingredients
Dressing
- 2 ½ tsps Dijon mustard
- 2 limes 1 lime zested, juice of 2 limes
- ⅓ cup extra virgin olive oil
- ½ teaspoon sumac
- Kosher salt
- black pepper
- ½ teaspoon red pepper flakes
Salad
- 3 (5 oz cans) tuna drained
- 3 celery stalks chopped
- ½ english cucumber chopped, or 3 mini persian cukes
- 4 radishes chopped
- 3 green onions chopped
- ½ medium red onion finely chopped
- ½ cup kalamata olives sliced in half
- 1 bunch of parsley stems removed and chopped
- 15 mint leaves chopped
Instructions
- In a small bowl, whisk together the mustard, lime zest and lime juice. Add the olive oil, sumac, salt, red pepper, and black pepper. Whisk again until well-combined. Set aside.
- In a large bowl combine the tuna, celery, cucumber, radishes, green onions, red onion, olives, parsley, and mint.
- Toss to combine.
- Pour the dressing over the salad and toss to combine.
- Cover and refrigerate for about a half hour to let the dressing soak up before serving.
Notes
This salad is best made ahead so feel free to make this the day before.
You will need to let the salad sit after all the ingredients are combined for a minimum of 30 minutes so that the dressing has a chance to enhance the flavor of the salad. You can let this salad sit in the refrigerator, with the dressing on the salad.
Store in an airtight container for up to 4 days.
If you don't have sumac, add more lime juice or red wine vinegar to the dressing.
Nutrition
Calories: 219kcal | Carbohydrates: 6g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 393mg | Potassium: 277mg | Fiber: 2g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg
