Ingredients:

  • 12 ounces (340g) tuna in water, drained well
  • 1/2 cup (70g) red onion, finely diced
  • 1/2 cup (70g) cucumber, peeled, seeded, and diced
  • 1/2 cup (75g) cherry tomatoes, halved or quartered
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh basil, chopped
  • 2 tablespoons Kalamata olives, pitted and chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of sea salt (to taste)

Instructions:

  1. Drain the tuna thoroughly. Flake it apart gently with a fork in the mixing bowl.
  2. Dice the red onion and cucumber. Halve or quarter the cherry tomatoes. Chop the fresh parsley and basil. Chop the olives.
  3. Add the prepared vegetables, herbs, and olives to the bowl with the tuna.
  4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
  5. Pour the dressing over the tuna and vegetable mixture. Gently toss until everything is well coated.
  6. Taste the salad and adjust seasonings as needed (more salt, pepper, or lemon juice).
  7. Serve immediately or chill for later.