Tantalizingly Cool and Colorful Mediterranean Tuna Salad

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Tunalettucecu1sharpAnd then it was August, just like that!

With the limited time I’ve had to read other blogs lately, I’ve heard more than one fellow blogger out there remark that their lives have been hectic…and I can add my voice to that chorus. I started this post in JUNE, mind you. And since then, I’ve made this recipe several times and still not gotten a post out. As they say: Life is what happens while you’re making other plans. But I am back now and I have a very timely little recipe to share that is perfect for when the temps are very high…like ours are now and have been all summer.

Tuna with peach

BEATING THE HEAT =  SALAD TIME! 

This refreshing Mediterranean Tuna Salad is one I made up after tasting a somewhat similar Tunisian Tuna Salad at a local bakery and market many years ago. I love that this salad doesn’t use mayonnaise for the dressing. Instead, it has a light and lively dressing of fresh lemon juice, good olive oil and some salt and pepper to bind it, as well as to enhance the flavors of the fish, vegetables and herbs. Capers add the perfect little bite to this dish, so please don’t leave them out. Even if you don’t think you like capers, you’ll enjoy them here, I promise! And for those of you experiencing more temperate weather, this salad is great any time of the year.

Since I’ve made this dish several times this summer, I can tell you that it is excellent as a stand alone salad presented on top of fresh leaf lettuce, or equally wonderful paired with green salad and fresh peaches, a Grilled Corn Salad or my Mediterranean Couscous Salad. It also has the added advantage of coming together quickly.

EatingTuna

I hope you are having a lovely summer so far in the northern hemisphere and a mild winter in the southern one. Cheers!

Mediterranean Tuna Salad
Makes 4-6 Servings

2 – 5 oz. cans chunk white albacore tuna packed in olive oil, drained and flaked
20 Kalamata olives, pitted and chopped
1/3 cup jarred roasted red peppers, drained and chopped
2 tablespoons jarred capers, drained and chopped
1/4 cup fresh flat leaf Italian parsley, chopped
1/3 cup red onion, peeled and chopped
16 pieces frozen and thawed artichoke heart quarters, chopped
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
More salt and pepper to taste

In a large bowl, combine the tuna, olives, red peppers, capers, parsley, onion and artichoke hearts. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour the dressing over the salad and combine thoroughly. Taste and adjust seasonings if necessary. Cover and place in the fridge for 30 minutes to allow the flavors to blend. Stir again before serving.

Mediterranean Tuna Salad
Mediterranean Couscous Salad
Grilled Corn Salad

A trio of deliciously cool salads!

*****

On another note, this blog celebrated its 5th Anniversary on June 15. My how time flies! Thanks to all who have followed me since the beginning and who have joined me along the way. You all make it worth while and make me smile. More to come!

25 thoughts on “Tantalizingly Cool and Colorful Mediterranean Tuna Salad”

  4. My grandfather loved to prepare a similar salad, Betsy, though his was much more simple. Even so, it makes a great lunch when the weather it too hot to fuss with food, even if it’s destined for your own plate. Your salad, with its added ingredients is a hardier dish and could easily be served for dinner. And it has artichoke hearts!!! Love, love, love. 🙂

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    • We do usually enjoy this dish for dinner because, as you said, it is a fairly hearty salad albeit light in taste. I feel the same way you do about artichoke hearts…never met one I didn’t like! 🙂 So glad you like the looks of this salad, John.

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  5. Firstly, congratulations on your anniversary, what an accomplishment. Now to the good stuff, I absolutely adore a salad like this. It is so satisfying on so many levels, flavour, texture, sour, salty etc. Plus, it is pretty darn good to look at! This type of thing would make great taco fillings, leaving out some of the less admired ingredients to build it yourself. It would make for a fun lunch. Keep cool (it’s been brutal here too).

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    • Thank you so much on both counts, Eva! Sorry, I thought I had replied to you earlier. It’s been a zoo. I think this salad would be great in lettuce wraps kind of like larb. Never thought about tacos but that might be interesting. 🙂

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