Mediterranean Tuna Salad

Bright, bold and full of flavor!

UPGRADE HERE: Get all of my Full Recipe Breakdowns, Notes, Macros and More!

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Recipe Highlights:

• Using a high quality, oil packed tuna like Ventresca tuna gives you wonderful texture and flavor. However, make sure to shop smart for a fair price!

• Endive brings a crisp and peppery flavor to the salad

• Kalamata olives, capers and quick pickled red onions give you a bright depth of flavor that helps your salad pop!

• Seasoning your cucumbers with salt gives you better texture and flavor.

• Adding a base of Labneh or Greek Yogurt to your plate adds a creaminess and tang that helps to tie everything together while adding protein.

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Table of Contents:

• Big Tuna… Trying New Types!
• Quick Guide to all the Tunas
• Olives and Capers and Pickles… Oh My!
• Quick Pickled Red Onions
• A Time to Salt
• Salting Your Cucumbers
• A Simple (But Chunky) Dressing
• Greek Yogurt or Labneh Salad Base
• How to Modify this Salad
• Youtube Video
• Recipe Mods and Notes
• Full Recipe
• Macros
• Comments

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Big Tuna… Trying New Types!

Like many of us, I grew up eating albacore tuna of varying qualities from brands like Starkist, Bumblebee tuna and Chicken of the sea and loved them all! These were all albacore tuna (of varying qualities) which is very mild, not too ‘fishy’ in flavor, naturally salty and very versatile.

We’d always eat tuna packed in water because we assumed it was healthier but, as I got older, began to see that both a higher grade and oil packed tuna could bring in more flavor, better texture and still be good for you. Enter Ventresca Tuna!