This healthy Mediterranean tuna salad is a refreshing, protein-packed dish featuring a zesty Dijon mustard dressing. Serve it over greens for a light lunch, stuff it into warm whole wheat pita bread for a quick sandwich, or scoop it onto whole grain crackers for a savory snack.
Mediterranean Tuna Salad
Ingredients
For The Zesty Dijon Mustard Dressing
- 2½ teaspoons Dijon mustard
- Zest of 1 lime
- Juice of 1½ limes
- ⅓ cup extra-virgin olive oil
- ½ teaspoon sumac
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- ½ teaspoon crushed red pepper flakes optional
For The Tuna Salad
- 3 (5-ounce) cans wild-caught skipjack tuna
- 2½ celery stalks chopped
- ½ English cucumber chopped
- 4-5 radishes stems removed, chopped
- 3 green onions (both white and green parts) chopped
- ½ medium red onion finely chopped
- ½ cup pitted kalamata olives halved
- 1 cup fresh parsley chopped
- ½ cup fresh mint leaves chopped
Instructions
- To make the zesty mustard vinaigrette: In a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
- To make the tuna salad: In a large salad bowl, combine the tuna with the chopped vegetables, kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
- Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
Notes
Make-Ahead Tips: You can make the dressing a day or two in advance and store it in a Mason jar in the refrigerator. You can also chop the veggies and refrigerate them in airtight containers.
How to Serve Tuna Salad: In a warm whole wheat pita, in lettuce wraps, or as a snack on top of roasted or sliced tomatoes.
Leftovers and Storage: You can store this tuna salad in the refrigerator for up to 3 days.
Credit: The Mediterranean Dish