Mediterranean Tuna Salad Recipe with a Crisp Summer Bite
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Cooking tools:
- Microplane
- Citrus press
- Whisk
- Mixing bowl
- Serving bowl
- Cutting board
- Chef's knife
- Colander
- Can opener
- Spoon
- Refrigerator
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 3 cans (5 ounces each) quality tuna (such as wild-caught Albacore or Yellowfin), drained
- 2 1/2 celery stalks (chopped)
- 1/2 English cucumber (chopped)
- 4-5 radishes (chopped)
- 3 green onions (chopped (white and green parts))
- 1/2 medium red onion (finely chopped)
- 1 bunch parsley (stems removed, chopped (about 1 cup))
- 10-15 fresh mint leaves (stems removed and finely chopped (about 1/2 cup))
- 2 1/2 teaspoons Dijon mustard
- 1 lime zest
- 1 1/2 limes juice
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sumac
- 1 pinch kosher salt
- 1 pinch black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup pitted Kalamata olives (halved)
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