Hi friends! Popping in to share this easy salad idea!
Like a lot of recipes lately, this was inspired by a pantry item: canned tuna! No matter how much I meal plan, there are always some pantry items I want to tackle to keep my inventory low. I purposely bought a lot of tuna so that I would eat more fish….I tricked myself and it’s working. That was the inspiration for this easy Mediterranean salad I made the other week! It came together in less than ten minutes and uses common and affordable pantry staples – canned tuna and olives! I had mine with kale, but you could use any base of greens, feta, and tomatoes for a fresh and filling meal.
This was a layered salad – not really tossed in a bowl, but I piled items on top, hence the pretty layout 🙂 I like the way the layout reminded me of a salad nicoise! Plus, it doesn’t require dirtying another bowl, which is always a plus.
I started with a base of chopped kale leaves, then drizzled with olive oil and lemon juice, followed by a few dashes of salt and pepper. On top I added canned tuna that I had mixed with lemon, olive oil and turmeric (hence the yellow-ish color!). For toppings I threw on some diced tomato, bite sized carrots, sheep’s milk feta and olives. Such a perfect combination! Basil would be great, but I had a little cilantro to use up so i added that as well. The freshness of the greens, lemon + herbs really went great with the hearty cheese and tuna. These olives are super mild, too, so they didn’t overtake the rest of the dish!
Let me know if you try this out!
Easy 10 Minute Mediterranean Tuna Salad
- 3-4 cups leafy greens lettuce, kale, arugula
- 1 Tablespoon olive oil plus more for tuna
- 1 Tablespoon lemon juice plus more for tuna
- 1-2 small carrots diced or sliced
- 1/3 cup crumbled or diced sheep’s milk feta cheese
- 1/4 cup pitted black olives
- handful of small tomatoes halved
- 1 can no salt added tuna or salmon
- pinch of turmeric
- 1/4 teaspoon dried oregano
- Fresh ground pepper to taste
- Salt to taste
- Tear or roughly chop your greens to desired consistency and add to a large bowl or plate. Drizzle with 1 Tablespoon or so each of olive oil and lemon juice. Sprinkle on salt and ground pepper, to taste.
- Drain the tuna; break apart and stir together in a separate bowl with a bit more olive oil and lemon juice, adding salt and pepper to taste; add in the turmeric if using.
- Add as much of the tuna to the salad as you’d like to eat (I did a little more than half a can). Sprinkle on the carrots, olives, diced tomatoes and feta. Finish with the oregano on top!
Bon appetit 🙂