Healthy Mediterranean Tuna Salad Recipe: This Tangy Tuna Salad Is Deliciously Dairy Free by Elisa Schmitz
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.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
- 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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