Mediterranean Tuna Salad No Mayo
A refreshing, protein-packed salad made with tuna, crisp vegetables, tangy artichoke hearts, and a zesty olive oil and vinegar dressing. Perfect as a light meal or snack, this halal-friendly dish offers a vibrant, savory twist on classic tuna salad.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings
- Category: Dinner
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
2 cans (12 oz each) tuna, drained
1/2 red bell pepper, diced
1/2 cucumber, diced
1/4 red onion, finely chopped
14 oz jar marinated artichoke hearts, drained
1/2 cup Kalamata olives, pitted and halved
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp lemon juice
1 clove garlic, minced
1 tbsp chopped fresh parsley
Salt and pepper to taste
Instructions
Drain the tuna thoroughly and set aside.
Dice the bell pepper, cucumber, and red onion into small pieces.
Drain and add artichoke hearts and Kalamata olives to the bowl.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, and parsley.
Combine the dressing with the tuna and vegetables, mixing well.
Season with salt and pepper to taste.
Notes
Use olive oil instead of lemon juice for a richer flavor if preferred.
For extra protein, add 2 hard-boiled eggs.
To make vegan, substitute tuna with seasoned chickpeas.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/mediterranean-tuna-salad-no-mayo/