Mediterranean Tuna Salad
Whole30, Paleo, Grain Free, Gluten Free, and Dairy Free
Recently, I had a friend over for dinner and the electricity went out. I was scrambling to make something that involved “assembly only”. This recipe is one I have made many times over the years. It ties in a lot of my favorite Mediterranean flavors together and uses pantry staples and farmer’s market produce. I kept some leftover in a mason jar and it tasted great the next day as well. This is perfect to pack for lunches or to make for a picnic. It does not use any dairy or mayonnaise so it is perfect for an outdoor event. It also is interchangeable and you can put whatever you want in there. In the past, I have added in pepperocini peppers, roasted red peppers, and sun-dried tomatoes.
- 2 cans of wild caught tuna fish packed in water
- 1 cup of pitted Kalamata Olives
- 2 T of capers
- 1/4 cup of diced red onion
- 1/3 cup of extra virgin olive oil
- 1 14oz can of quartered artichoke hearts
- Juice of one large lemon (about 2T or to taste)
- Himalayan pink salt- to tase
- Black pepper – to taste
- 1T of Italian Seasoning
- 1 tsp of red pepper flakes
- An assortment of veggies, I had lettuce, radicchio, cucumbers, grape tomatoes, and carrot chips.
- Drain and rinse the tuna fish.
- In a large bowl, put the olive oil, salt, pepper, Italian seasoning, and red pepper flakes and whisk together.
- Add capers, artichokes, diced onion, and Kalamata olives.
- Add tuna fish, after breaking up into chunks.
- Fold together carefully.
- Squeeze lemon juice on top.
- Eat with veggies(as shown), on a bed of mixed greens, or stuffed inside a pepper.