I usually don’t like tuna salad. I feel like every tuna salad I have had is a horrible combination of mayo, celery, and sweet relish. The thought makes me cringe. Luckily this salad can erase any prior memories of tuna salad gone wrong. This salad is light and refreshing. There are so many amazing flavors. Using Greek yogurt instead of mayonnaise, not only lightens up the salad, but really adds a nice, creamy base that lets all the different flavors shine through. I really liked that nearly every bite had a little tangy bite from the capers and a little bit of subtle spice from the bell peppers. I served this salad on a gluten-free Chebe roll with a tomato, olive and balsamic salad.
Mediterranean Tuna Salad
Adapted from Whole Foods Market.
- 2 (6 ounce) cans albacore tuna, drained well
- 1/2 cup marinated artichoke hearts, drained and quartered
- 1/2 cup chopped bell or piquillo pepper
- 3/4 cup sliced Greek olives
- 1/2 small onion, finely chopped
- 2 Tablespoons capers, rinsed
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped basil
- 2 cloves garlic, finely chopped
- 1 teaspoon dried or 1 tablespoon chopped fresh oregano
- 1/2 cup greek yogurt
- 3 tablespoons lemon juice
- Salt and freshly ground pepper, to taste
- Put all ingredients into a large bowl and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad.