Mediterranean Tuna Salad Recipe

4.84 from 6 votes

This Mediterranean tuna salad gives the classic recipe an upgrade with a sweet and savory vinaigrette and lots of fresh veggies!

Course: Appetizer, Main Course

Cuisine: American, Mediterranean

Keyword: mediterranean tuna salad

Servings: servings

In a large bowl, combine the drained and rinsed butter beans and chickpeas.
1 15 ounce can, 1 15 ounce can chickpeas
Add in the solid or chunk tuna from the glass jars or cans.
3 (4.5 ounces) cans of solid or chunk tuna in water or olive oil
Mix in the halved cherry tomatoes, sliced cucumber, shredded or chopped romaine lettuce, chopped parsley and basil, pitted kalamata olives, and chopped red onion, peperoncini.
1/2 cup Halved cherry tomatoes, 1 large sliced cucumber, 3 cups shredded or chopped romaine lettuce, Chopped parsley to taste, Chopped basil to taste, 1/4 cup pitted Kalamata olives, 1/4 cup chopped red onion soaked in water for 5 min, 1/4 cup chopped peperoncini pepper
In a separate bowl, whisk together the olive oil, lemon juice, white or red wine vinegar, honey, Dijon mustard, minced garlic, dried oregano, salt, and black pepper to make the Master Vinaigrette.
1/4 cup olive oil, 3 Tablespoons lemon juice, 3 Tablespoons white or red wine vinegar, 1 Tablespoon honey, 1 Tablespoon Dijon mustard, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon coarsely ground black pepper
Pour the vinaigrette over the salad ingredients and toss until everything is evenly coated.
Serve immediately or refrigerate until ready to serve.