Description
When many people think of a standard tuna salad, they immediately picture the heavy, mayonnaise-laden versions often found wrapped in plastic at sandwich counters or mixed into dense casseroles. However, this modern version completely reimagines that old-school pantry staple by stripping away the heavy processed fats and replacing them with clean, vibrant components. At its heart, this dish is a celebratory assembly of flaky fish, sweet ripe tomatoes, crisp garden cucumbers, and a zesty homemade vinaigrette.
Ingredients
Scale
- 2 cans (5 oz/140 g each) tuna in olive oil or water, drained
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (optional)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Optional Add-Ins
- ½ avocado, diced
- ¼ cup sliced Kalamata olives
- ¼ cup crumbled feta cheese
- 1 tablespoon capers
- Mixed greens or arugula
Instructions
- In a large bowl, combine the tuna, cherry tomatoes, cucumber, red onion, parsley, and basil.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and black pepper.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Fold in any optional add-ins, such as avocado, olives, feta, or capers.
- Let the salad rest for 5–10 minutes to allow the flavors to meld.
- Serve immediately on its own, over mixed greens, or with crusty bread or crackers.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
Keywords: canned tuna and tomato salad, mediterranean tuna cucumber salad, healthy tinned fish salad bowl