Mediterranean Tuna Salad
Fresh, crunchy vegetables and a vibrant lemon-Dijon vinaigrette make this a lighter alternative to the traditional, mayonnaise-heavy tuna salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Airtight container
- Serving bowl
Ingredients
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-12 oz can (255g) chunk light tuna in water (drained)
- 1-16 oz can (253g) chickpeas (rinsed and drained)
- ½ medium (75g) red onion (diced)
- 1 medium (150g) cucumber (chopped)
- 1 cup bell pepper (148g)
- assorted colors (diced)
- 10 (90g) pimento stuffed queen olives (chopped)
- ½ cup (56g) reduced fat feta cheese
- ¾ cup (45 g) parsley
- leaves only (chopped)
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