Mayo-Free Mediterranean Tuna Salad Recipe
Prep Time:
25 minutes
Cook Time:
Servings:
4 Servings
Ingredients
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, grated
  • Zest of 1 lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, to taste
  • ½ English cucumber
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, to taste
  • 2 (6-ounce) jars olive oil-packed tuna, drained
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced
  • ⅓ cup Kalamata olives, pitted and halved
  • 2 tablespoons capers, drained
  • ½ cup crumbled feta cheese
  • ¼ cup fresh dill, chopped
Directions
  1. Combine half the cannellini beans, 3 tablespoons olive oil, 3 tablespoons lemon juice, garlic, and lemon zest in a food processor.
  2. Blend until completely smooth, scraping down the sides as needed. Season with salt and pepper.
  3. Spread onto a serving platter.
  4. Smash the cucumber with the flat side of a knife or a rolling pin until it splits open, then cut it into rough chunks. Transfer to a large bowl.
  5. Whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, and oregano in a small bowl. Season with salt and pepper.
  6. To the bowl with the smashed cucumber, add the tuna in large flakes, the remaining whole cannellini beans, cherry tomatoes, red onion, olives, and capers.
  7. Toss gently so the tuna stays in chunks.
  8. Fold in the feta and dill.
  9. Pile the tuna salad on top of the bean base. Drizzle with sauce and, if desired, finish with flaky sea salt and pepper. Serve immediately.