Name: Summer Tuna Chop
Prep time: 15 min
Cook time: PT-487484H13M54S
Total time: 15 min
Cuisine: American
Ingredients: 5 oz tuna packed in water; 1 red bell pepper, diced; 1/2 cup diced hearts of palm; 1/3 cup chopped Castelvetrano olives; 3 tbsp diced shallot; Kosher salt, to taste; Black pepper, to taste; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 2 tbsp red wine vinegar; 2 tbsp olive oil; 1 tbsp mayo; 2 tbsp chopped fresh chives; For serving: arugula greens, crostini, crackers, pita, lettuce wraps

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Short Description

Summer Tuna Chop is a light, fresh, and flavorful salad made with tuna, crisp vegetables, briny olives, and a tangy vinaigrette-mayo dressing. Perfect for warm-weather meals, it can be served on greens, bread, crackers, or in lettuce wraps for a versatile and refreshing dish.

Why You’ll Love This Recipe

Light and healthy: Packed with lean protein and fresh vegetables.
Quick to prepare: Ready in just 15 minutes.
Versatile serving options: Great on salads, crostini, or as a sandwich filling.
Fresh summer flavors: A balance of tangy, briny, and herby notes.
Make-ahead friendly: Tastes even better after chilling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 ounces tuna, packed in water
1 red bell pepper, diced
½ cup diced hearts of palm
⅓ cup chopped Castelvetrano olives
3 tablespoons diced shallot
Kosher salt, to taste
Black pepper, to taste
½ teaspoon garlic powder
½ teaspoon dried oregano
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon mayo
2 tablespoons chopped fresh chives
For serving: arugula greens, crostini, crackers, pita, lettuce wraps, etc.

Directions

In a large mixing bowl, combine tuna, red bell pepper, hearts of palm, olives, shallot, salt, and pepper.
Sprinkle garlic powder and dried oregano over the mixture, tossing gently.
In a separate bowl, whisk together red wine vinegar, olive oil, and mayo until smooth.
Pour the dressing over the tuna mixture and toss until evenly coated.
Garnish with fresh chives.
Serve over arugula, on toasted baguette slices, crackers, pita, or in lettuce cups.

Servings And Timing

Servings: 2–4
Prep time: ~15 minutes
Total time: ~15 minutes

Variations

Mediterranean twist: Add feta cheese and cucumber.
Spicy kick: Mix in chopped jalapeño or a pinch of red pepper flakes.
Herb swap: Use parsley or dill instead of chives.
Citrus boost: Add a squeeze of fresh lemon juice.
Avocado mix-in: Stir in diced avocado for creaminess.

Storage/Reheating

Storage: Keep in an airtight container in the refrigerator for up to 3 days.
Reheating: Not applicable—best served chilled or at room temperature.
Make ahead: Prepare up to a day in advance for enhanced flavor.

FAQs

Can I Use Tuna Packed In Oil?

Yes—drain well before mixing to avoid excess oil.

Can I Use Fresh Tuna Instead Of Canned?

Yes—cook and cool fresh tuna before chopping and adding to the salad.

What Can I Use Instead Of Hearts Of Palm?

Artichoke hearts make a great substitute.

Are Castelvetrano Olives Necessary?

They add a mild, buttery flavor, but you can use green or kalamata olives instead.

Can I Skip The Mayo?

Yes—replace with extra olive oil or Greek yogurt.

Is This Recipe Gluten-Free?

Yes, as long as it’s served without bread or with gluten-free options.

Can I Add More Protein?

Chickpeas or white beans make great additions.

Does This Work As A Meal Prep Option?

Yes—it stores well for a few days in the fridge.

Can I Use Another Dressing?

A lemon vinaigrette or balsamic dressing works nicely.

What’s The Best Way To Serve This For Guests?

Arrange on a platter with crostini, crackers, and fresh greens for a build-your-own style presentation.

Conclusion

Summer Tuna Chop is a quick, vibrant, and versatile dish that’s perfect for warm days. Packed with fresh veggies, briny olives, and a creamy-tangy dressing, it’s delicious on bread, crackers, or greens—making it a go-to recipe for light lunches, picnics, and summer gatherings.

Maggie