This article brought to you by Sky Forest Inn Event and Retreat Center
Article by Victoria Heerschap
This isn’t your usual, boring, old tuna salad. Greek flavors punch up a classic lunch favorite into something completely different. Skipping the mayo in this recipe makes it a lighter alternative for tuna salad on a hot day. This recipe makes a batch large enough to feed six, but if you’re prepping for the work week, you may consider cutting it in half. Serve this tuna salad over lettuce or noodles, make it a sandwich, scoop it up with pita chips, or just enjoy on its own!
Mediterranean Tuna Salad Recipe
Ingredients:
3 – 6 oz. cans tuna in water
6 oz. marinated artichoke hearts – drained
1/3 cup herbed feta cheese
3 cloves garlic – minced
1/2 cup kalamata olives – pitted
1 small red onion – diced
2 tbsp. sherry vinegar
1/4 cup olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried oregano – crushed
Directions:
Prepare the ingredients by quartering the artichoke hearts, mincing the garlic, chopping the kalamata olives, and dicing the red onion. (You may mince the onion for a smoother salad, or leave the onion diced for some crunch, depending on your preference.)
Combine all of the ingredients in a large mixing bowl and stir. Serve immediately, or chill for 10 minutes in the refrigerator for a crisp, refreshing lunch.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.