It’s rare that I will even eat seafood. I think, since living here for the past 7 months or so, I have only bought tuna twice now. It just hasn’t been anything that I have craved or felt like eating. But, when a recipe for a mediterranean-inspired tuna salad caught my eye, I had second thoughts and decided to give it a go. I figured it would be something to boost my protein levels, would keep well for leftovers, and would change up my normal weeknight dinner routine. (Plus, it gave me an excuse to buy the big bag of cheddar and sour cream potato chips at the market because they would obviously go perfectly with my sandwiches.)
So, what can I say? This recipe is easy, full of flavor, and is completely versatile with your desired add-ins and flavorings. Plus, it’s on the healthy side. Yes, there is mayo in the recipe, but definitely not as much as a regular deli-style tuna salad. I ate this plain, on sourdough bread, but then I also converted it into an easy tuna melt on a weeknight (I melted mozzarella cheese over top….whoah baby. It was nice.)
Mediterranean Tuna Salad
Servings: about 3-4 cups tuna salad
Two 6-ounce cans of albacore tuna, drained
6 ounces quartered marinated artichoke hearts, drained
1/4 cup Kalamata olives, sliced
1/4 cup red onion, chopped
1 teaspoon dried oregano
1/4 cup mayonnaise
2 teaspoons capers, drained
2 tablespoons lemon juice
Salt and pepper, to taste
1. In a large bowl, combine the ingredients, mixing well until thoroughly combined.
2. Season to taste with salt and pepper.
3. Cover and chill until ready to serve.
Source: Adapted from Whole Foods Market.