Description
Forget soggy tuna sandwiches—this fresh, herb-packed Mediterranean version is zesty, colorful, and lightning-fast. With crunchy veggies, briny olives, and a Dijon-lime dressing, it’s your new favorite lunch (or light dinner) that feels like a vacation, minus the travel time.
Ingredients
For the Dressing:
-
2½ tsp Dijon mustard
-
Zest + juice of 1½ limes
-
⅓ cup extra virgin olive oil
-
½ tsp sumac (or smoked paprika)
-
Pinch kosher salt & black pepper
-
Optional: ½ tsp red pepper flakes
For the Salad:
-
3 (5 oz) cans tuna, drained
-
2½ stalks celery, chopped
-
½ English cucumber, chopped
-
4–5 radishes, chopped
-
½ red onion, chopped (soaked if sharp)
-
3 green onions, sliced
-
½ cup Kalamata olives, halved
-
1 cup fresh parsley, chopped
-
½ cup fresh mint, chopped
Instructions
-
Make Dressing: Whisk Dijon, lime zest/juice, sumac, salt, and pepper. Slowly whisk in olive oil until emulsified.
-
Toss the Base: In a large bowl, flake the tuna with a fork. Add all chopped veggies and herbs.
-
Combine: Pour dressing over the salad. Gently fold to coat without smashing the tuna. Let sit 5 mins or serve right away.
Notes
-
Use oil-packed tuna for richness, water-packed for lightness.
-
Swap mint for basil or oregano if preferred.
-
Make-ahead? Keep dressing separate until ready to serve.
- Prep Time: 10 minutes
Nutrition
- Calories: 310 (approx. per serving, serves 4)
- Fat: 21g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g