A fresh and flavorful Mediterranean salad that celebrates the simplicity of quality canned tuna. Perfect for a light lunch, this recipe plays with contrasting flavors featuring crisp vegetables, olives, and a delicate vinaigrette.
⏱️15 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlylight
Ingredients
200 gcanned tuna in oil
150 glettuce or arugula
150 gcherry tomatoes
1 piècecucumber
100 gblack olives
1 piècered onion
3 cuillères à soupeextra virgin olive oil
1 cuillère à soupewhite or wine vinegar
0.5 cuillère à caféDijon mustard
1 pincéesalt
1 pincéeblack pepper
Instructions
1PREPARE THE VEGETABLES: Rinse the lettuce thoroughly under cold water and gently pat dry with paper towels or spin in a salad spinner to remove excess moisture. Tear the leaves into medium-sized pieces and place them in a large salad bowl. Slice the cucumber into thin rounds or sticks, halve the cherry tomatoes, and thinly slice the red onion for fresh flavor.
2MAKE THE VINAIGRETTE: In a small bowl, pour the extra virgin olive oil and white vinegar. Add the Dijon mustard which will act as a natural emulsifier. Whisk vigorously with a fork for about 30 seconds until the vinaigrette becomes slightly creamy and homogeneous. Season generously with salt and freshly ground black pepper.
3ASSEMBLE THE SALAD: Pour the prepared vegetables into the bowl with the lettuce. Drain the canned tuna by pouring it through a fine strainer—save this oil as it will enhance the vinaigrette's flavor. Gently flake the tuna with a fork to create small pieces rather than large chunks, then scatter it evenly over the vegetables. Add the pitted black olives, halved.
4FINISH THE VINAIGRETTE: Pour the prepared vinaigrette over the salad and gently toss with your hands or two forks, lifting the ingredients from bottom to top to coat everything evenly without crushing the vegetables or tuna. The mixture should be harmonious and glossy, with balanced vinaigrette distribution.
5SERVE IMMEDIATELY: Divide the salad between two shallow bowls or plates, ensuring an even share of tuna and olives. Enjoy while the lettuce is still crisp and the flavors are fresh. You can add an extra drizzle of olive oil or some toasted stale bread crumbs for additional texture.