Description

Serve this seafood salad on a bed of your favorite lettuce along with a whole grain roll for a light lunch or dinner.

Ingredients

• 2 (5 oz.) cans oil-packed tuna, drained (or water packed)
• 1/2 c. halved cherry or grape tomatoes
• 1/2 c. diced cucumbers, peeled
• 1 small red onion, chopped (optional)
• 1/4 c. pitted, chopped Kalamata olives
• 2 T. chopped fresh oregano leaves
• 2 T. chopped fresh flat-leaf parsley
• 2 T. olive oil
• 1 T. freshly squeezed lemon juice
• Kosher salt
• freshly ground black pepper
• whole lettuce leaves, for serving

Steps

1. Place tuna in a medium bowl; flake into bite-sized pieces. Add remaining ingredients; gently stir to combine. Taste and season with salt and pepper, as needed.
2. 2-4 servings.
3. Store leftovers in an airtight container in the refrigerator for up to 3 days.