Tuna Salad with Artichokes, Olives & Feta (No Mayo)
A tuna salad recipe with Mediterranean flavors like artichokes, lemon, and herbs is a fresh, easy meal made with pantry ingredients.
Servings: 6 servings
Calories: 208kcal
Ingredients
- 3 6-ounce cans water-packed tuna drained
- 1 6.5-ounce jar marinated artichoke heart quarters drained
- 1/3 cup kalamata olives, pitted & halved (or other preferred olive)
- 1/2 cup crumbled feta cheese (or grated parmesan)
- 1 tablespoon minced garlic
- 1/2 cup sliced red onion or sweet onion
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley, optional
- lettuce for serving (or any type of greens)
Instructions
- In a medium bowl combine all ingredients except the lettuce. Mix well.
- Add a couple lettuce leaves (or chop it for easier eating, if desired) on six individual plates (or one large platter for serving family-style as a dinner). Spoon tuna salad on top.
- For Meal Prep: pack the tuna salad into one container and the lettuce into another container. Store in the fridge 4-5 days. To serve, spoon the tuna salad on top of lettuce.
Notes
Serving Idea: Serve with pita chips or warmed pita halves.
Storage: The tuna salad will keep up to 5 days in an airtight container.
Recipe adapted from Cooking Light.
Nutrition
Calories: 208kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 701mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 1mg
