Tuna salad without mayonnaise? You bet! This tuna salad is packed with Mediterranean flavor but uses olive oil instead of mayonnaise. You won't miss the mayo at all!
I didn't feel the salad greens needed any additional dressing but if you do, an oil and vinegar/vinaigrette would be best.
Mediterranean Tuna Salad
1 (4.5 oz.) tuna in extra virgin olive oil, undrained 3 eggs, hard-cooked, chopped 1/3 cup diced fresh tomatoes or halved grape tomatoes 1/4 cup kalamata olives pitted and sliced 1/4 cup crumbled feta cheese 3 tbsp. chopped red onion 2 tbsp. chopped peperoncini peppers or other brined pepper (mild or medium heat)* 1 tsp. red wine vinegar 1/2 tsp. dried oregano leaves Unrefined sea salt and freshly ground black pepper, to taste 8 cups Salad greens
1. Place tuna and oil in a medium bowl, flaking tuna into small chunks. Add remaining ingredients except salt, pepper and salad greens; mix gently. Season to taste with salt and pepper.
2. Place 2 cups salad greens onto each of 4 dinner plates. Top each with an equal amount of tuna salad.
*If you want a bit more spice and tartness you can leave the peppers only lightly drained.
Nutrition Facts Serving size: 1/4 of a recipe (7.9 ounces).
Amount Per Serving Calories 163.3 Calories From Fat (48%) 78.19
Total Fat 8.76g Saturated Fat 3.3g Cholesterol 178.7mg Sodium 364.87mg Potassium 342.52mg Total Carbohydrates 4.66g Fiber 1.84g Sugar 1.26g Protein 16.28g