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Mediterranean Tuna Salad

Serves 8 to 10
Time 10 min
A great way to serve this salad is to slice a 9-inch round focaccia in half horizontally, fill it with the tuna, and press a plate down on top of the round bread. Place a heavy can or weight on top for an hour, and the dressing will seep into the bread. Slice and serve. From The Whole Foods Market Cookbook.
Special Diets:
Ingredients
  • 4 (6.0-ounce) cans albacore tuna drained well
  • 1 (14.0-ounce) can quartered artichoke hearts drained
  • 1/2 cup chopped red bell or piquillo peppers
  • 3/4 cup sliced Greek olives
  • 1/2 small red onion finely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 fresh basil leaves thinly sliced
  • 2 cloves garlic finely chopped
  • 1 teaspoon dried or 1 tablespoon chopped fresh oregano
  • 1/2 cup mayonnaise
  • 3 tablespoons lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

In a large bowl, combine tuna, artichokes, bell peppers, olives, onion, parsley, garlic, oregano, mayonnaise, lemon juice, salt and pepper and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad.

While you may find a version of this recipe offered at your local store, please note that ingredients, flavor and allergens can vary.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 (6.0-ounce) cans albacore tuna drained well
  • 1 (14.0-ounce) can quartered artichoke hearts drained
  • 1/2 cup chopped red bell or piquillo peppers
  • 3/4 cup sliced Greek olives
  • 1/2 small red onion finely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 fresh basil leaves thinly sliced
  • 2 cloves garlic finely chopped
  • 1 teaspoon dried or 1 tablespoon chopped fresh oregano
  • 1/2 cup mayonnaise
  • 3 tablespoons lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper