Healthy Mediterranean Tuna Salad Recipe: This Tangy Tuna Salad Is Deliciously Dairy Free by Elisa Schmitz
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My Tia Margarita (Aunt Margie, in English) was the first person to introduce me to tuna salad. While staying with her in Brooklyn, N.Y., as a child, she gave me a “splurge” meal that she made clear was only for special occasions: a decadent tuna salad sandwich. One bite of the flaky fish and crunchy celery bits all bathed in mayo, and I was hooked.
These days, I try to stick to an anti-inflammatory Mediterranean diet. Part of that means little-to-no dairy. So I came up with a Mediterranean tuna salad recipe that the hubs and I are becoming addicted to. It’s so easy, so lemony and so good, and ready in only about five minutes.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
- 1 can tuna in water (you can use tuna in oil if you prefer)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons capers
- juice of 1 small to medium lemon
- 1/4 teaspoon Mediterranean seasoning (I use Weber Mediterranean Herb Seasoning)
- 1 stalk celery, diced small (optional)
- 2 slices tomato, for garnish (optional)
Here's how to make it:
- Put the tuna in a bowl.
- Add the olive oil, capers, lemon juice, seasonings and celery, if using. Mix well. Season with salt and pepper.
- Serve on whole-wheat toast, crackers or in an avocado. Garnish with tomato, if desired. Makes two sandwiches.
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