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Hold the mayo with this lemony Mediterranean twist on tuna salad. Be sure to use tuna packed in water, not oil. It has a cleaner tuna flavor and is lighter than tuna packed in oil. We used English cucumbers for added texture and crunch. English cucumbers can be stored at room temperature. Just don’t store them in your fruit bowl alongside bananas. This would also be delicious spooned into a whole wheat pita pocket. It also tastes great on crackers as an afternoon snack. Serve this with a trio of salads as well.
1 Tbsp, extra-virgin
½ tsp, (or more to taste)
fresh lemon juice
¼ tsp, or to taste
1 pinch, freshly ground, or to taste
canned chunk white tuna in water
5 oz, drained
1 cup(s), chopped
roasted red peppers (packed in water)
½ cup(s), thinly sliced
uncooked red onion(s)
3 Tbsp, chopped
2 tsp, drained
4 cup(s), baby-variety
- In a medium bowl, whisk together oil, lemon zest and juice, water, oregano, salt and pepper until blended.
- Flake tuna into another bowl. Add cucumber, roasted pepper, onion and capers; toss to mix and coat.
- Serve tuna mixture over arugula and drizzled with dressing. Yields about 2 cups arugula, 1 cup tuna salad and 1 1/2 tablespoons dressing per serving.