Red Meat Allergy Friendly Italian Tuna Salad with Olives
Total time15 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
- 2 cans (5 oz each) tuna packed in olive oil, drained
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- ½ cup castelvetrano olives, pitted and roughly chopped
- 2 tbsp capers, drained and roughly chopped
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh basil, thinly sliced
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt, or to taste
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp red onion, very finely minced (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, ground ginger, turmeric, and salt until combined.
- 2
Add the drained tuna to a large mixing bowl and break it into large flakes with a fork, leaving some texture rather than mashing it smooth.
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