Yesterday, I really, really, really, really, really, really, REALLY wanted Mexican food. Naughty Mexican food, like a frosty margarita and an endless basket of tortilla...
Read MoreMediterranean Tuna Salad
http://www.MelJoulwan.com/2011/05/19/mediterranean-tuna-salad/
One of the things I love about spices and other seasonings is that, like a good book, they can take you somewhere else in the world.
When I mixed up a batch of tuna with lemon, black olives, mint, and piquant peppers, I was no longer in hot-and-humid Austin. For just a little while, I was on holiday, along the sunny coast of the Mediterranean, enjoying a light lunch before a jaunt along the coast on a scooter (wearing a really cute sundress, giant sunglasses, and a scarf on my hair).
Take your tastebuds on a tour!
Mediterranean Tuna Salad
Serves 2 | Prep 10 minutes |Whole30 compliant
Ingredients:
1 can tuna, preferably packed in olive oil (my favorite brand)
a few black olives (I used 5 or so)
1-2 banana peppers, sliced into rings
5 fresh mint leaves or 1/4 tsp dried mint (or both!)
1-2 teaspoons lemon juice
salt & pepper to taste
1-2 tablespoons homemade mayo
Directions:
1
Place tuna in a small bowl and break up with fork.
2
Add everything except the mayo and mix ’til well-blended. Taste to see if you need to adjust the seasonings.
3
Add the mayo and gently stir ’til just combined.
Still hungry? Try these
February
09
Posted by
"You’re The Top" Tuna Salad
Dave is a fan of my homemade mayo, but he confessed a few days ago that since his Whole30, the idea of tuna salad left...
Read More
Yummmm. I just made your other delicious tuna salad for lunch today (green onions, apples, mustard), but this is definitely next on the list.
Sounds like the perfect lunch for a hot spring day!
Thanks, as always!
B.
Enjoy, Brittany! The black olives and lemony flavor are really nice together.
Yum! What do you like to eat with it..carrots?? Or do you just serve it in lettuce leaves?
I usually pile it on a plate in the middle of a bunch of raw veggies. My favorites are snap peas, jicama, cucumber slices, and red pepper strips. And, yes, carrots are good, too!
Love me some jicama too. I have been mashing avocado into my tuna, add some Himalayan sea salt, a bit of fresh parsley, chopped scallion or chives and Lemon juice. And we are good to go!
This is down right delicious looking! I’d probably eat about 2 pounds of it in a sitting – ha ha, hello fish overload, eh what the heck! LOL
Can not wait to try. I think Friday.
I’ve never tried jicama. Would love to.
Sarena, I’ve been doing the avocado mash, etc into my tuna lately. Lovin’it!
Great new mediterranean slant. Can’t wait.
What makes this salad great is the Italian tuna you use. Any time one is going to use tuna as a feature in a cold dish, it has to be Italian tuna.
Just found your site today. Tried both this tuna salad and your Lebanese Onion and Parsley Salad. Both were great! I sliced a good baguette in half, toasted it a little and had a great tuna salad sandwich. Will definitely be making this again. Thank you!
Glad you found me, Charlene! Your sandwich sounds AWESOME — thanks for letting me know you enjoyed the recipes!
I am sitting at my desk at work so sad because I just finished eating this for lunch… It was so good I’m sad it’s over! I subbed oil cured black olives, they were so good. I put it all in butter lettuce leaves (which I had left over from my spring salad this past weekend from the farmer’s market) and it was delicious! I could seriously eat this every day. Thank you!!!!!
I’m sorry you’re sad, but I’m happy you like it that much. YAY!
I made tuna with jalapenos, fresh blackberries, and scallions yesterday… then stuffed it into bell pepper halves. I was really sad when it was over, too — and now I’m out of mayo!!! (!!!). That is a major kitchen fail, but we’re going on vacation for a week on Saturday. Would it be wrong to make mayo, then try to eat all of it between now and Saturday?!
I just made this for lunch and it’s delicious!! We didn’t have any mint so I used basil instead. I love the heat of the banana peppers and the saltiness of the olives. Thanks for the recipe!
Thanks for letting me know you liked it! I bet the basil tasted really good — an I agree: the salty olives make it YUMMO.
Sorry to be off-topic, but where was that gorgeous seaside photo taken?
I wish I could tell you! It’s just a photo I grabbed online somewhere before I really knew what I was doing. (Now I know to credit sources, etc 😉
Silly me. I just discovered that if you hover your mouse over the picture it tells you where it is…Atrani, Amalfi Coast, Italy!
I just made this today. It was delicious and so unexpected!. So long traditional tuna salad! I am very new to the paleo way (one week in on first Whole30). This was my first recipe from Well Fed and I am hooked. Think I will have to go buy your cookbooks. Can’t wait to make more….Good job!
Congratulations on whole30-ing! I’m so glad you liked this recipe. Thanks for letting me know!