Mediterranean Tuna Salad with Olives
20min
10min
5
556
Chef's Note
For the best flavor, let the salad rest for about 15 minutes before serving to allow the flavors to meld together. If preparing in advance, add the avocado and eggs just before serving to maintain their texture. You can also serve this salad over a small bed of arugula for added nutrients without significantly increasing the carb count.
Tags
Ingredients
30 oz canned tuna in olive oil
1 cup kalamata olives, pitted
2 cups cherry tomatoes
2 medium cucumber
1 medium red onion
10 oz feta cheese
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tbsp dijon mustard
2 tsp dried oregano
3 cloves garlic cloves
3 tbsp capers
1/2 cup fresh parsley
1/4 cup fresh dill
1 tsp salt
1 tsp black pepper
10 large hard-boiled eggs
2 large avocado
1/4 cup pine nuts
Instructions
- 1
Place 10 large eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer to an ice bath to cool, then peel and quarter.
- 2
Drain 30 oz of canned tuna in olive oil, reserving 2 tablespoons of the oil.
- 3
Halve 2 cups of cherry tomatoes and place in a large mixing bowl.
- 4
Dice 2 medium cucumbers into 1/2-inch pieces and add to the bowl.
- 5
Thinly slice 1 medium red onion and add to the bowl.
- 6
Roughly chop 1 cup of pitted kalamata olives and add to the bowl.
- 7
Crumble 10 oz of feta cheese and set aside.
- 8
Mince 3 garlic cloves and add to a small bowl.
- 9
In the small bowl with garlic, whisk together 1/2 cup of extra virgin olive oil, 1/4 cup of lemon juice, 2 tbsp of dijon mustard, 2 tsp of dried oregano, 3 tbsp of capers, 1 tsp of salt, and 1 tsp of black pepper to make the dressing.
- 10
Chop 1/2 cup of fresh parsley and 1/4 cup of fresh dill, and add to the dressing.
- 11
Add the drained tuna to the large bowl with vegetables.
- 12
Pour the dressing over the salad and gently toss to combine.
- 13
Toast 1/4 cup of pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, stirring frequently to prevent burning.
- 14
Dice 2 large avocados just before serving and gently fold into the salad.
- 15
Add the quartered hard-boiled eggs and toasted pine nuts to the salad.
- 16
Sprinkle the crumbled feta cheese over the top and serve.
Nutrition Information (per serving)
556
43g
28g
30g
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