Mediterranean Tuna Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 504
- Total Fat
- 23 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 36 milligrams
- Sodium
- 812 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 8 grams
- Protein
- 31 grams
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
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.