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Mediterranean Tuna Salad

This Mediterranean Tuna Salad is a nutrient-packed powerhouse—loaded with heart-healthy fats, lean protein, and fiber-rich beans and veggies. Quick to make and full of flavor, it’s a smart, no-cook recipe!
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Course Main Course, Salad, Snack
Cuisine Mediterranean
Servings 6 servings

Equipment

  • 1 Small mixing bowl
  • 1 medium mixing bowl
  • 1 Spatula  

Ingredients
  

  • 1/4 cup olive oil extra virgin
  • 2 Tbsp red wine vinegar or other vinegar of choice
  • 1 Tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cucumber chopped
  • 1 pint grape tomatoes cut in half
  • 1 15 oz can cannellini beans drained and rinsed
  • 1 12 oz can chunk light tuna drained
  • 2 oz feta or other cheese of choice

Instructions
 

  • In a small bowl or jar, combine oil, vinegar, lemon juice, oregano, salt, and pepper.
  • In a medium bowl, combine the cucumber, tomato, and beans. Pour the liquid mixture onto the vegetables and stir to coat.
  • Add the tuna and cheese to the bowl and stir gently to keep tuna in larger chunks.
  • Serve immediately as is, with crackers, or on toast, and refrigerate leftovers within 2 hours.
  • Store in an airtight container in the fridge for up to 4 days.
Keyword canned tuna, cannellini beans, cheese, Cucumber, grape tomatoes, olive oil, salad