MEDITERRANEAN TUNA SALAD
Turn canned light tuna into a flavorful meal in just 10 minutes. This is a no-mayo tuna salad with Mediterranean flavors including black olives, roasted red peppers, basil and lemon.
Provided by Katie Webster
Categories Main Course
Time 10m
Number Of Ingredients 11
Steps:
- Mash tuna in a medium bowl.
- Add lemon juice, oil, pepper and salt and toss to coat.
- Add scallion, celery, red pepper, olives and basil and stir to combine.
- Divide lettuce leaves between two plates. Top with the tuna salad and serve.
Nutrition Facts : ServingSize 2 pieces lettuce and about 3/4 cup tuna salad, Calories 260 calories, Sugar 2 g, Sodium 286 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 4 g, Fiber 1 g, Protein 24 g
MEDITERRANEAN TUNA SALAD
Italian dressing and green olives add a zesty twist to this tasty tuna salad.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 6
Steps:
- Combine cottage cheese, mayo and dressing in small bowl.
- Add tuna and olives; mix lightly.
- Serve tuna mixture with tomato wedges.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
MEDITERRANEAN POTATO SALAD
Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
- Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
Nutrition Facts : Calories 111 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
MEDITERRANEAN TUNA SALAD
In 15 minutes, you can take your taste buds on a trip to Greece with refreshing tuna-stuffed tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 5
Number Of Ingredients 10
Steps:
- Cut very thin slice from bottom of each tomato so it will stand upright. Cut thin slice from top of each tomato; scoop out tomato flesh, leaving tomato shell. Remove seeds from tomato flesh; chop enough tomato flesh to measure 1 cup.
- In medium bowl, toss chopped tomato, tuna, beans, chopped parsley, capers, lemon juice, garlic, salt and pepper.
- Spoon tuna mixture into hollowed-out tomatoes. Garnish with parsley sprigs.
Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 10 mg, Fiber 8 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g
10-MIN MEDITERRANEAN TUNA SALAD (BOLD & HEALTHY)
Healthy tuna salad without mayo, prepared the Mediterranean way with lots of crunchy vegetables, fresh herbs, and a zesty Dijon dressing! I like using wild-caught Albacore or Yellowfin tuna, and I tend to choose tuna packed in water. To change up this easy tuna salad, add some chopped pink pickles, diced carrots, chopped bell peppers, or different fresh herbs. Serve healthy tuna salad in a pita sandwich, in lettuce wraps, or as an appetizer over sweet roasted tomatoes.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 16
Steps:
- To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
- To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
- Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
Nutrition Facts : Calories 193.7 kcal, Sugar 1.5 g, Sodium 371.8 mg, Fat 14.7 g, SaturatedFat 1.9 g, Carbohydrate 5.6 g, Fiber 1.9 g, Protein 12.1 g, Cholesterol 20 mg, UnsaturatedFat 11.8 g, ServingSize 1 serving
MEDITERRANEAN POTATO SALAD
This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!
Provided by hockeymom
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
- Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 344.2 mg, Sugar 2.1 g
MEDITERRANEAN TUNA SALAD WITH ROASTED POTATO WEDGES
This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional tuna and haricots verts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Place potatoes on a baking sheet lined with parchment paper; roast until browned, about 30 minutes. Meanwhile, roast red pepper over gas burner until charred on all sides. Place in a bowl; cover with plastic wrap. Set aside for 15 minutes. Remove skin and seeds; cut into 1-inch pieces.
- Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; add haricots verts. Cook until bright green and just tender, about 2 minutes. Drain; transfer to the ice bath until cool. Drain again, and set aside.
- Place basil, vinegar, salt, pepper, and 2 tablespoons warm water in a blender, and puree until smooth. With motor running, add olive oil, and puree until combined. Set aside.
- In a large bowl, combine spinach, tomatoes, celery, cucumbers, scallions, roasted potatoes and peppers, reserved basil puree, and tuna; toss. Divide haricots verts among six plates; top with tuna salad. Garnish with chopped Kalamata olives, and serve.
Nutrition Facts : Calories 255 g, Cholesterol 23 g, Fat 8 g, Fiber 519 g, Protein 20 g, Sodium 519 g
MEDITERRANEAN TUNA SALAD
In spite of a long list of ingredients, this tuna salad is very quick to prepare. You'll love the fresh flavors. -Renee Nash, Snoqualmie, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna., Serve over lettuce. Sprinkle with cheese if desired.
Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges
MEDITERRANEAN TUNA SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
- Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
- Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
- Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.
Nutrition Facts : Calories 504, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 36 milligrams, Sodium 812 milligrams, Carbohydrate 44 grams, Fiber 8 grams, Protein 31 grams
MEDITERRANEAN TUNA SALAD
Mediterranean Tuna Salad - so much flavor and so easy to put together! This mayonnaise-free tuna salad is naturally gluten-free, paleo and low carb.
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course Salad
Time 15m
Number Of Ingredients 12
Steps:
- Add red bell pepper, red onion, cucumber, albacore tuna fish, garlic, chickpeas, black olives and lemon zest in a large mixing bowl and mix.
- Drizzle olive oil, lemon juice and season with salt and freshly ground black pepper.
- Garnish with fresh parsley and serve cold. Enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 131 kcal, Carbohydrate 9.6 g, Protein 11 g, Fat 5.8 g, SaturatedFat 0.8 g, Cholesterol 15.3 mg, Sodium 156.4 mg, Fiber 2.1 g, Sugar 2.4 g
MEDITERRANEAN TUNA SALAD
I found the original recipe in an article and tweaked it to my taste. Have to say that I like this Mediterranean version of tuna salad better than normal mayo/prepared mustard version. Spread into pita bread or on sandwich bread and enjoy... I like to add slices of Swiss or Cheddar cheese and a handful of fresh spinach leaves.
Provided by Beth B. - South Carolina
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Use a fork to flake tuna into a small container. Add mayonnaise, hummus, and olives. Add oregano, salt, and pepper. Mix all ingredients well and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 4.4 g, Cholesterol 33.4 mg, Fat 20.7 g, Fiber 1.8 g, Protein 23.2 g, SaturatedFat 3.2 g, Sodium 465.2 mg, Sugar 0.3 g
MEDITERRANEAN TUNA SALAD
This recipe is courtesy of Kraft. It is low in fat and high in protein. It makes a wonderful lunch on the go for for 1. Serve with wheat crackers for a complete meal.
Provided by PaulaG
Categories Tuna
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cottage cheese, mayonnaise and dressing.
- Add the tuna and olives, mixing lightly.
- Serve with the tomato wedges.
Nutrition Facts : Calories 233.2, Fat 10.3, SaturatedFat 2.1, Cholesterol 45.7, Sodium 590.7, Carbohydrate 9.7, Fiber 1.5, Sugar 5.3, Protein 25.2
MEDITERRANEAN POTATO SALAD
Steps:
- Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
- To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
- Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.
Nutrition Facts : Calories 213 kcal, Carbohydrate 29 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 1475 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING
Steps:
- Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
- Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
- Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
- Just before serving, toss salad with dressing and crumble feta on top.
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4.9/5 (12)Total Time 24 minsCuisine SpanishCalories 202 per serving
- Place fingerling potatoes in a large pot and cover well with water. Boil for 10 minutes or until you are able to stick a fork through potatoes. Using a slotted spoon, remove potatoes from boiling water and transfer to a plate for now. Do not discard water.
- In the same cooking pot, with the water boiling, add green beans. Cook 4 minutes or so. Drain, and immediately place the green beans in the bowl with the iced water (ice bath) to stop cooking (this helps them keep their vivid green color too.) When cooled enough, remove green beans from ice bath and pat dry.
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- Clean and trim the fennel bulb, slice in half, then slice each half into 3/4-inch wedges, keeping the root end intact. Place wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes, turning once halfway through. Remove from the oven and let cool to room temperature.
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