Italian Tuna Salad

Italian Tuna Salad combines tender tuna, fresh vegetables, and herbs with a zesty olive oil dressing. A light, flavorful dish perfect for a quick meal or appetizer.

Course Salad

Cuisine Italian

Prep Time 10

Assembly/Chill Time 25

Total Time 35

Servings

Calories 293kcal

Author Tina Frank

Ingredients

2 4-ounce cans of tuna (preferably packed in olive oil), drained
1 cup cherry tomatoes halved
½ cup red onion thinly sliced
¼ cup black olives pitted and sliced
1 tablespoon capers rinsed
¼ cup fresh parsley chopped
¼ cup fresh basil chopped
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Juice of 1 lemon
¼ teaspoon garlic powder
1 teaspoon of Kosher salt
½ teaspoon of black pepper

Instructions

In a large bowl, add the 2 cans of drained tuna, 1 cup of halved tomatoes, ½ cup of red onion, ¼ cup of black olives, and 1 tablespoon of capers. Fold with a rubber spatula to combine.
Next, add the chopped parsley and basil and gently fold it into the mixture.
In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar,¼ teaspoon of garlic powder, 1 teaspoon of Kosher salt, ½ teaspoon of black pepper, and the juice of one lemon.
Add the dressing to the tuna mixture and gently toss the ingredients until well combined.
Cover the bowl with plastic wrap and refrigerate for about 15 minutes. This allows the flavors to meld together. You can also serve at room temperature.

Notes

High-Quality Tuna: Use tuna packed in olive oil for a richer flavor and better texture.

Fresh Herbs: Fresh parsley and basil enhance the salad's flavor; dried herbs won’t have the same impact.

Flavor Development: Chilling the salad for at least 15 minutes helps the flavors meld beautifully.

Nutrition