Mediterrean Tuna Salad
Mediterrean Tuna Salad requires roughly 45 minutes from start to finish. This main course has 522 calories, 28g of protein, and 42g of fat per serving. This recipe serves 2 and costs $2.49 per serving. If you have salad mix, white wine vinegar, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by spoonacular user ksoja13. Similar recipes include Mediterrean Tuna Salad, Mediterrean Tuna Salad, and Mediterrean Tuna Salad.
Servings: 2
Ingredients:
arugula
1 tablespoon red balsamic vinegar
1 tablespoon capers, chopped
6 black kalamata black olives, pitted and chopped
2 tablespoons mayonnaise
3 tablespoons olive oil
1 tablespoon Italian parsley, chopped
1 Roma tomato,seeded and diced
mixed spring salad
1 small shallot, finely chopped
1 7 oz can Albacore solid white tuna
1/2 teaspoon sugar
2 tablespoons white wine vinegar.jpg)
Equipment:
ramekin
bowl
Cooking instruction summary:
- In a small bowl or ramekin, add the finely chopped shallot and cover with white wine vinegar and 1/2 teaspoon of sugar.
- Set aside and let marinate while preparing the tuna.
- Drain the tuna removing any excess water.
- In a bowl, add the tuna and with a fork; break into bite size pieces.
- Add the remaining ingredients and mix well.
- Serve on a bed of mixed salad, tossed with olive oil and red balsamic vinaigrette. The ratio for the vinaigrette is 1 part vinegar to 3 parts oil.
- Garnish with whole kalamata olives and parsley.
Step by step:
1. In a small bowl or ramekin, add the finely chopped shallot and cover with white wine vinegar and 1/2 teaspoon of sugar.Set aside and let marinate while preparing the tuna.
2. Drain the tuna removing any excess water.In a bowl, add the tuna and with a fork; break into bite size pieces.
3. Add the remaining ingredients and mix well.
4. Serve on a bed of mixed salad, tossed with olive oil and red balsamic vinaigrette. The ratio for the vinaigrette is 1 part vinegar to 3 parts oil.
5. Garnish with whole kalamata olives and parsley.
Nutrition Information:
covered percent of daily need
