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–+ servings

Ali Miller's Mediterranean Tuna Salad

Try this Mediterranean Tuna Salad for a quick and light lunch right on top of a creamy avocado or a bed of mixed greens.
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Course Salads
Servings 2 servings

Ingredients
  

  • 1 can Wild Planet Skipjack Tuna
  • 1/8 cup Kalamata olives chopped plus 1 T olive brine
  • ¼ small red onion finely chopped
  • 2 Tablespoons fresh parsley chopped
  • ½ cup Cherry Tomatoes quartered
  • 1 Tbsp red wine vinegar
  • 1 Tbsp. Olive oil
  • Juice of ½ lemon
  • Salt and Pepper to taste
  • 1 whole avocado pitted and halved

Instructions
 

  • Place the canned skipjack in a bowl and break up with a fork until flaky. Add the olives, onion, celery, parsley and cherry tomatoes and mix until just combined.
  • Whisk together the vinegar, olive oil, lemon and olive brine and a pinch of salt and pepper. Pour the dressing over the tuna mixture and toss to combine. Serve in ½ avocado for a quick and easy meal, or over a bed of greens.

Notes

This recipe is provided courtesy of Ali Miller, R.D., L.D., and C.D.E. Learn more about her amazing Food As Medicine approach at her website.
Image Credit: Becki Yoo for Ali Miller, R.D., L.D., & C.D.E.
 
Keyword Ali Miller RD, Avocados, Food As Medicine, Mediterranean Tuna Salad
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