Mediterranean Tuna Salad Recipe #168891
From The Whole Foods Market Cookbook.
This colorful combination has universal appeal—great for entertaining or for kids' lunch box meals. Try it over a bed of field greens or in large lettuce leaf cups. Use a good quality Greek olive such as a Kalamata for this salad. For a smoky flavor, try roasted red peppers or Piquillo peppers; they add lots of character. A great way to try this salad is to slice a 9-inch round focaccia in half lengthwise, fill it with the tuna, and press a plate down on top of the round bread. Place a heavy can or weight on top for an hour, and the dressing will seep into the bread. Slice and serve.
45 min | 45 min prep
SERVES 6 -8
- 4 (6 ounce) cans chunk light tuna, drained well
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1/2 cup chopped red pepper
- 3/4 cup sliced Greek olive
- 1/2 small red onion, minced
- 1/4 cup fresh Italian parsley, minced
- 1/4 cup fresh basil, minced
- 2 garlic cloves, minced (1 tsp)
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 cup mayonnaise
- 3 tablespoons lemon juice
- fresh ground pepper
- In a large bowl, combine the tuna, artichoke hearts, red pepper, olives, onion, parsley, basil, garlic, oregano, mayonnaise, lemon juice, and pepper. Mix all the ingredients together well. Serve on bread, atop a green salad or in lettuce cups.
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5 stars