Empty My Fridge
No Mayo Mediterranean Tuna Salad
Ingredients
- Dijon mustard2 ½ tsp
- Lime1 ½
- Extra virgin olive oil⅓ cups
- Sumac½ tsp
- Salt
- Black pepper
- Chili flake · crushed flakes½ tsp
- Albacore or yellowfin tuna3 cans
- Celery2 ½
- Cucumber½
- Radish4–5
- Scallion3
- Red onion½
- Kalamata olive · pitted½ cups
- Parsley1 bunch
- Mint10–15
Instructions
- In a small bowl, whisk the Dijon mustard, lime zest and lime juice together.
- Add the olive oil, sumac, salt, black pepper and, if you like, the crushed red pepper flakes. Whisk until well blended.
- Drain the tuna well and put it in a large salad bowl. Add the celery, cucumber, radishes, green onions, red onion, Kalamata olives, parsley and mint, then mix gently with a wooden spoon.
- Pour the dressing over the salad and toss gently until evenly coated.
- Cover and refrigerate for 30 minutes. Toss gently once more before serving.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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