| This recipe is liked by 0 person(s). |
Mediterranean Tuna Salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients Dressing | |
| 1/4 cup (54g) | red wine vinegar |
| 2 tablespoons (31g) | Dijon mustard,, (do not use regular mustard) |
| 1 teaspoon | dried oregano |
| 1 clove | garlic, minced,, (1 teaspoon) |
| 1/2 cup (98g) | extra virgin olive oil |
| 3 tablespoons (47g) lemon juice + 1/2 teaspoon lemon zest (1 large lemon) | |
| 1 tablespoon (24g) | honey |
| Fine sea salt and pepper | |
| Salad | |
| 1 cup (155g) | orzo pasta, (measured when dry) |
| 2 cans (5 oz.; 142g EACH) | tuna,, (preferably packed in olive oil), drained |
| 1 cup (170g) | diced, (jarred) roasted red bell peppers, (~3-4 peppers) Note 1 |
| 1/2 cup (18g) | chopped flat leaf Italian parsley |
| 1/2 cup (61g) | diced red onion,, (~1/2 an onion) Note 2 |
| 1-1/3 cup (180g) | chopped cucumber,, (~1 english cucumber or 3 Persian/salad cucumbers) |
| 1/2 cup (62g) | crumbled feta cheese |
Instructions
DRESSING: Add all the dressing ingredients to a Mason jar and season (to taste) with fine sea salt and pepper. I add 1/2 teaspoon and 1/4 teaspoon pepper (add to personal preference). Seal the jar and shake vigorously to combine. Store in the fridge while preparing the rest of the salad.
ORZO PASTA: Cook 1 cup of dry pasta according to package directions. Don't forget to salt the pasta water (I add 1 teaspoon to every 4 cups of water). Without salting the water, the whole salad will taste underseasoned. Drain pasta, rinse under cold water, let cool, and allow to dry. Transfer to a large bowl and toss with 2-3 tablespoons of the dressing.
VEGGIE PREP: Meanwhile, prep the rest of the ingredients: drain the tuna and flake it apart with a fork. Add to the drained pasta. Drain and coarsely dice the roasted bell peppers, finely chop the parsley, dice the red onion, and chop the cucumber(s). Add all the ingredients to the bowl with the pasta and tuna. Add in the feta cheese.
ENJOY: Drizzle on dressing to your desired preference. (We use most of the dressing, but usually have a few tablespoons leftover -- you can use all of it or less depending on how dressed you like your salads. Also, if the salad is sitting out for a bit, it does absorb the dressing fairly quickly and may need to add a bit more occasionally.) Gently toss the salad and enjoy immediately. This salad doesn't store well once dressed.
Notes
Note 1: Most grocery stores keep roasted red peppers near the pickles, capers, and artichoke hearts. Here's what I use.
Note 2: If you’re sensitive to the flavor of raw red onion, soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before adding into the salad
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe