Mediterranean Tuna Salad with Roasted Peppers and Olives

Ingredients

- 2 cans of tuna packed in olive oil (5 oz each)
- 1 cup roasted red bell peppers, chopped
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup Italian parsley, finely chopped
- 1/4 cup pine nuts, lightly toasted
- 1/2 medium red onion, thinly sliced
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Instructions

1. Drain the Tuna: Open the cans of tuna and drain excess oil. Place the tuna in a large mixing bowl, flaking it gently with a fork.

2. Prepare Vegetables and Nuts: Chop the roasted red bell peppers and add them to the bowl with the tuna. Halve the kalamata olives and set them aside. Thinly slice the red onion and chop the Italian parsley.

3. Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until they are golden brown, about 3-4 minutes. Shake the skillet occasionally to prevent burning. Once toasted, transfer to a plate to cool.

4. Combine Ingredients: Add the chopped roasted bell peppers, halved olives, chopped parsley, and sliced red onion to the tuna. Gently mix to combine all ingredients evenly.

5. Dress the Salad: Pour the lemon juice over the salad. Add the salt and black pepper. Toss everything together until the salad is well-coated with dressing and seasoning.

6. Finish with Pine Nuts: Just before serving, sprinkle the toasted pine nuts over the salad for added crunch and flavor.

Total Time

PT15M
15 minutes

Type of Dish

Lunch

Keywords

Mediterranean, Tuna Salad, Healthy Lunch, Quick Recipe, Easy Stove, Roasted Peppers, Kalamata Olives, Italian Parsley, Pine Nuts, Lemon Dressing

Recipe Yield

Feeds 4 adults

Calories

Total calories: 920

#MediterraneanCuisine #HealthyEating #LunchRecipe #QuickMeals #FlavorfulDishes