Mediterranean tuna salad
I love mayonnaise in pretty much everything. Tuna is no exception. But occasionally, I crave this preparation which leaves out the mayo and uses olive oil, red wine vinegar and a little lemon as dressing for the tuna. This would go perfectly well with a crusty baguette and some sliced tomato as a simple lunch. I sometimes serve this as part of a salad Nicoise. Offer some green goddess dressing on the side and your guests will be begging for the recipe. I promise.
Notes:
Onions:
I love onions in everything. If onions don’t sit with you well, you might want to reduce the amount I have included in this recipe.
Herbs:
Make this recipe your own be adding a handful of minced fresh herbs. Dill, tarragon, parsley or chives would be perfect!
Mediterranean tuna salad
Tuna fish salad with radishes, onions and caper in an olive oil vinaigrette
Ingredients
Tuna salad ingredients:
- 2 cans oil packed tunafish
- 1/2 medium red onion
- 1/4 cup pickled capers
- 5 –6 medium sized radishes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Juice of one lemon
- 1 tablespoon fresh or 2 tablespoons dried oregano
- 1 teaspoon salt and more at the end to taste
- 1 teaspoon ground pepper
Instructions
- Drain the excess oil off the cans of tuna and add to your mixing bowl.
- Dice the onion into approximately quarter inch size pieces. Add to the mixing bowl.
- Cut the top and bottom off the radishes and slice into thin rounds. Add to the mixing bowl.
- Add the fresh or dried oregano, Salt, pepper, Olive oil, vinegar, and lemon juice.
- Mix all of the ingredients gently. You want to distribute the ingredients evenly; however you do not want to overmix the tuna and make it mushy. There still should be individual flakes of fish recognizable in the finished dish.
- The salad pairs perfectly with my green goddess dressing. Give it a try!
