Try this Mediterranean Tuna Salad recipe, or contribute your own.
- salt and pepper
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh basil
- 2 tablespoons minced red onion
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers
- 2 , 5oz cans tuna packed in water drained
- 1/4 cup chopped kalamata or mixed olives
- 2 tablespoons chopped fire roasted red peppers
- 2 large vine-ripened tomatoes
- Carbohydrate 9.63882554298643 g
- Cholesterol 87.315 mg
- Fat 25.4068844117647 g
- Fiber 2.00340323872864 g
- Protein 42.1313758144796 g
- Saturated Fat 2.9072115 g
- Serving Size 1 1 Serving (382g)
- Sodium 984.8765 mg
- Sugar 7.63542230425778 g
- Trans Fat 19.0817494117647 g
- Calories 444 calories
Step-by-step
- Add all ingredients except tomatoes in a large bowl then stir to combine.
- Slice tomatoes into sixths, without cutting all the way through, then gently pry open.
- Scoop Mediterranean Tuna Salad mixture into the center then serve.
Throwing canned tuna straight into a bowl with wet mix-ins produces a watery salad that slides right off its base. Good technique requires pressing the drained canned fish against a fine-mesh strainer using the back of a spoon to extract excess liquid before it ever touches the mayonnaise. Managing moisture prevents the dressing from breaking and keeps the texture firm.
- Drain the five-ounce cans completely, then press the flaked fish until no more liquid drips through the mesh to guarantee a rich bind.
- Rinse the minced red onion in cold water for thirty seconds to remove harsh sulfur compounds without losing crunch.
- Slice the vine-ripened tomatoes into sixths while leaving the stem ends intact so the wedges fan open structurally to hold the filling.
- Chill the mixed tuna salad in the refrigerator for twenty minutes before stuffing the tomatoes to allow the capers and basil oils to infuse the mayonnaise base.
Pair this dish with toasted crusty sourdough bread to supply a contrasting crunch against the soft tomatoes. Leftovers keep safely in an airtight container in the refrigerator for up to twenty-four hours before the vegetables release too much water.
