Tuna is one of those foods that I’ve always been iffy on. Occasionally a tuna sandwich would call my name, but most of the time I’d steer clear. Consequently, when perusing a new cookbook, Ellie Krieger’s So Easy, I was a little surprised to find that this tuna salad sounded good to me. And not only did it sound good, it was good! So delicious in fact that I think it will become one of my regular lunch options. With just four ingredients [and the tuna], it couldn’t be simpler either. The flavors, inspired by the Mediterranean region, are simply incredible. With the light essence of lemon coupled with fresh, refreshing parsley and the tang of a red onion, you’ll be thinking about your lunch box all morning long!
Mediterranean Tuna Salad [from Ellie Krieger’s So Easy]
- 2 6-ounce cans chunk light tuna in water, drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- freshly ground black pepper
In a medium bowl, combine all ingredients, mixing together well and seasoning with salt and pepper to taste. Serve atop a salad with all your favorite fixings, in a wrap or sandwich with lettuce and tomato, with crackers, etc. The possibilities are endless! Serves 4.
Click here for the printable version: Mediterranean Tuna Salad
Question of the Day: What are some foods that you’ve come to love over the years?