Description
Summer Tuna Chop is a light and refreshing salad combining tuna, crisp vegetables, briny olives, and a tangy vinaigrette-mayo dressing. Perfect for warm weather, it’s versatile to serve on greens, bread, or lettuce wraps.
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
Instructions
- In a large bowl, combine tuna, bell pepper, hearts of palm, olives, shallot, salt, and pepper.
- Sprinkle garlic powder and oregano over the mixture and toss gently.
- In a separate bowl, whisk together red wine vinegar, olive oil, and mayo until smooth.
- Pour dressing over tuna mixture and toss to coat evenly.
- Garnish with fresh chives.
- Serve over arugula, crostini, crackers, pita, or lettuce cups.
Notes
- Add feta cheese and cucumber for a Mediterranean twist.
- Mix in chopped jalapeño or red pepper flakes for spice.
- Use parsley or dill instead of chives.
- Add fresh lemon juice for a citrus boost.
- Stir in diced avocado for creaminess.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg
