Mediterranean Tuna Salad

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 teaspoons dijon mustard
  • Grated zest and juice of 1 lemon
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • 1/4 cup chopped fresh dill
  • Kosher salt and freshly ground pepper
  • 1 12 -ounce can solid white tuna in water, drained and flaked
  • 1 14 -ounce can chickpeas, drained and rinsed
  • 1 Kirby cucumber, seeded and chopped
  • 1 bunch scallions, sliced
  • 1 pint cherry or grape tomatoes, halved
  • 2 pieces pita or naan bread
  • 1 head romaine lettuce, shredded
Directions
  • 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.

  • Per serving: Calories 504; Fat 23 g (Saturated 3 g); Cholesterol 36 mg; Sodium 812 mg; Carbohydrate 44 g; Fiber 8 g; Protein 31 g

  • Photograph by Antonis Achilleos


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