Pregnancy Friendly Mediterranean Tuna Salad
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4 servings
- 2 cans (5 oz each) oil-packed tuna, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 2.5 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced
- ½ cup kalamata olives, pitted and halved
- ¼ cup red onion, thinly sliced
- ½ cup jarred roasted red peppers, drained and sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- salt and pepper, to taste
For serving
- 2 oz feta cheese, crumbled (optional)
Can be omittedfeta cheese
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, and dried oregano until combined. Season with salt and pepper.
- 2
In a large mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, Kalamata olives, red onion, roasted red peppers, parsley, and mint.
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