Mediterranean Tuna Salad with Mayo
A Mediterranean Tuna Salad full of veggies, beans, albacore tuna, feta cheese and tossed with a homemade creamy herbed lemon dressing made with mayo.
Servings: 8
Calories: 409kcal
Equipment
Ingredients
Creamy Lemon Herb Mayonnaise Dressing
- 1/2 cup mayo
- 3 Tablespoons fresh squeezed lemon juice
- 1/2 cup loosely packed fresh parsley leaves
- 3-4 fresh basil leaves
- 1 teaspoon dried or 1 tablespoon chopped fresh oregano
- 2 cloves garlic finely chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the Salad
- 1 12 ounce can albacore tuna
- 1 15 ounce can cannellini beans*
- 1 13.75 can quartered artichoke hearts
- 1 english cucumber
- 2 roma tomatoes
- 2 shallots*
- 1/2 cup chopped Kalamata olives
- 2 ounces feta cheese crumbles
Instructions
- Add all the ingredients for the Creamy Lemon Herb Mayonnaise dressing to a food processor or blender and whizz until well blended. If you don't have either of these kitchen tools, finely chop the herbs and whisk the dressing together until well blended. Set aside.
- Drain the canned items well and rinse the canning liquid from the beans. You may squeeze out any extra liquid from the artichokes.
- Seed and chop the cucumbers and tomatoes.
- Finely chop the shallot.
- Add all the ingredients to large bowl and combine with the dressing taking care not to mash the tuna into tiny pieces.
- Serve by itself or in a pita bread.
Notes
This salad is the best the day it is made. However, it will keep for a day or two in a tightly sealed container in the fridge.
*Garbanzo beans may be substituted for the cannellini beans.
*1/4 cup chopped red onion may be substituted for the shallots.
Nutrition
Serving: 1g | Calories: 409kcal | Carbohydrates: 11g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 21mg | Sodium: 360mg | Fiber: 3g | Sugar: 2g