Mediterrean Tuna Salad
Need a gluten free, dairy free, and pescatarian main course? Mediterrean Tuna Salad could be a spectacular recipe to try. For $2.43 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 522 calories, 28g of protein, and 42g of fat. This recipe serves 2. 7 people were impressed by this recipe. This recipe from Foodista requires arugula, roma tomato, capers, and kalamatan olives. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 73%, this dish is good. Similar recipes include Mediterrean Mixed Bean Salad with Artichokes & Marinated Feta, Sunday's Healthy, Yummy, Real Tuna Salad - for Tuna Salad, Melt, and Health Benefits of Tuna: Mediterranean Tunan Antipasto 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
