Mediterranean Tuna Salad

Mediterranean Tuna Salad

This paleo tuna salad will definitely have you going for seconds. The robust flavors of Kalamata olives, sun-dried tomatoes, roasted peppers, and artichokes mix with delicate herbs to create a delicious medley that is perfect for lunch or a light dinner. Served on lettuce leaves, it also looks beautiful.

Recipe makes 2 servings.
Approximate Cook Time: 15 minutes
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Votes: 9
Rating: 4.56
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Ingredients

1 can(s) tuna (6 oz)
1/2 cup(s) artichoke hearts, diced
1/2 cup(s) olive(s), kalamata, pitted and chopped
1/2 cup(s) tomatoes, sun-dried, diced
1 medium roasted red pepper(s), chopped (from a jar is fine but check for non-Paleo ingredients)
3 tablespoon(s) olive oil
1 medium lemon(s), juiced
1 teaspoon(s) mustard, dijon
1/4 cup(s) parsley, fresh, chopped
2 tablespoon(s) basil, fresh, slivered
2 tablespoon(s) mint, fresh, chopped
4 lettuce leaves, for serving
1 teaspoon(s) sea salt, to taste
1 teaspoon(s) black pepper, freshly ground, to taste

Instructions

  1. Put the tuna in a large bowl and flake with a fork so that there are no large chunks.
  2. Add the artichoke hearts, olives, sun dried tomatoes, and red peppers and mix well.
  3. Season with salt and plenty of fresh ground pepper.
  4. Put the olive oil, lemon juice, mustard, and chopped herbs in a jar or other container with a lid. Add pinch of salt and shake until well combined.
  5. Toss the tuna mixture with the dressing and chill for 30 minutes (optional) to let the flavors meld. Serve in the lettuce leaves.


3 Comments

  1. Carol

    YUM! My new very favorite recipe. I doubled it so I can eat this all week. Thanks!

  2. Alissa M

    This is incredible! I will be making again for sure!

  3. Kay K

    Flavors were robust! Very flavorful.

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Mediterranean Tuna Salad

Number of servings 2
Approximate cooking time: 15 minutes

Nutritional information provided to Paleo Plan
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Ingredients

1 can(s) tuna (6 oz)
1/2 cup(s) artichoke hearts, diced
1/2 cup(s) olive(s), kalamata, pitted and chopped
1/2 cup(s) tomatoes, sun-dried, diced
1 medium roasted red pepper(s), chopped (from a jar is fine but check for non-Paleo ingredients)
3 tablespoon(s) olive oil
1 medium lemon(s), juiced
1 teaspoon(s) mustard, dijon
1/4 cup(s) parsley, fresh, chopped
2 tablespoon(s) basil, fresh, slivered
2 tablespoon(s) mint, fresh, chopped
4 lettuce leaves, for serving
1 teaspoon(s) sea salt, to taste
1 teaspoon(s) black pepper, freshly ground, to taste

Instructions

  1. Put the tuna in a large bowl and flake with a fork so that there are no large chunks.
  2. Add the artichoke hearts, olives, sun dried tomatoes, and red peppers and mix well.
  3. Season with salt and plenty of fresh ground pepper.
  4. Put the olive oil, lemon juice, mustard, and chopped herbs in a jar or other container with a lid. Add pinch of salt and shake until well combined.
  5. Toss the tuna mixture with the dressing and chill for 30 minutes (optional) to let the flavors meld. Serve in the lettuce leaves.