Skip to content

Mediterranean tuna salad

2.5 serves of vegetables in each serve

Preparation time: 15 minutes

Serves: 4

2.5 serves of vegetables per serve

Diet and Allergies:

, ,

Preparation time: 15 minutes

Serves: 4

2.5 serves of vegetables per serve

Diet and Allergies:

, ,

Ingredients

3 tbsp olive oil
1 tbsp white wine vinegar
¼ tsp dried basil
1 clove garlic, minced
Pinch of salt
Freshly cracked pepper to taste
1 425g can tuna (in spring water) drained
1 400g can no added salt cannellini beans, drained & rinsed
1 250g punnet cherry tomatoes, halved
12 Kalamata olives, pitted
1 yellow capsicum, deseeded & diced
1 small red onion, peeled & diced
½ bunch flat leaf parsley, leaves picked

Method

To make the dressing, in a small bowl, whisk together the oil, vinegar, dried basil, garlic, salt and pepper. 

In another large bowl, fold together all remaining ingredients and then add the dressing.

Share recipe:

You might also like:

4 pieces of chicken on a bed of rice with chopped capsicum, tomato and green beans served on a square white plate on a wooden platter with a spoon and white napkin on the right

Spanish chicken rice

10 muffins in a black muffin tin with 2 muffins removed and sitting on the right side with a white napkin top left.

Taco egg muffin cup

3 vegetable kofta with tabouleh and a quarter of lemon on a round white plate with a small bowl of yoghurt and a white napkin on the right and a silver knife and fork on the left

Vegetarian kofta