Mediterranean Tuna Salad

I’m starting a new Recipe category here that will share recipes I find that have 3 things in common – one, they are quick and easy to make, two, they are delicious and three, they are healthy (a.k.a. little to no processed foods involved).  Yes, these meals do exist and I’m going to make it a goal to add a new one to our dinner repertoire each week.

Let’s help each other out, too.  If you have one that fits into the three aforementioned requirements, please share with the rest of us by posting it in the comment section or providing a link to the recipe online – whether it be your own blog or your favorite recipe website.

Photo: Oxmoor House

MEDITERRANEAN TUNA SALAD WITH HOMEMADE PITA CHIPS

Prep Time: 11 minutes
Yield: 3 servings (serving size: 1 cup tuna salad and 2 tomato slices)

INGREDIENTS

  • 1  (12-ounce) can albacore tuna in water, drained and flaked into large chunks
  • 1/2  cup  thinly sliced red onion
  • 2  celery stalks, thinly sliced
  • 2  tablespoons coarsely chopped pitted kalamata olives
  • 2 1/2  tablespoons fresh lemon juice
  • 1  tablespoon olive oil
  • 1/4  teaspoon freshly ground black pepper
  • 1/8  teaspoon kosher salt
  • 2  large tomatoes (I just did grape tomatoes on the side)

PREPARATION

1. Combine first 4 ingredients in a medium bowl. Add lemon juice and next 3 ingredients; toss gently to combine. Serve salad over sliced tomatoes or with a side of grape tomatoes.

HOMEMADE PITA CHIPS
(2) 6-inch pitas
Olive Oil
1/2 tsp dried Greek seasoning (I used Mural of Flavor seasoning from Penzeys Spices)

1. Preheat oven to 400 degrees.
2. Cut each pita into 8 wedges.  Place triangles in a single layer on a baking sheet.  Brush top sides of triangles with olive oil; sprinkle with seasoning.
3. Bake for 7 minutes or until crisp and lightly browned; cool.

*Recipe provided by Cooking Light
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2 Comments

Filed under Recipes

2 responses to “Mediterranean Tuna Salad

  1. Oh I love this idea! I’m always looking for recipes like this!

    Here’s my addition
    Mushroom, Barley, spinach stew

    Heat 1 tbsp EVOO in large pot over med heat…add 2 leeks (chopped), cook for 5 min, stir often. Add 8oz chopped mushrooms, 2 cloves garlic, increase heat to med-high, cook for 7 min. Add 1, 14.5ox can diced tomatoes in juice (whole can) stir together. Add 1 cup pearl barley, and 4 cups vegetable broth, and bring to a boil. reduce to low, cover and simmer for 30 min. Add 1 bunch of spinach, coarsly chopped, stir until wilted and cook covered or 10 more minutes.

    Enjoy!

  2. Yumm, Kirsten – perfect fall dish! We’ll be trying this one for sure. Thanks for sharing.

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