Mediterranean Tuna Salad

I have never been much into eating tuna salad, maybe from time to time but never something that I would crave. Thinking of tuna salad, I generally picture dried out tuna from one of those Chicken of the Sea pouches doused in mayo and not much else. I made my own occasionally, usually when I was going on healthy eating initiatives, never considering tuna salad to actually be something delicious. Recently, on one of my many regular trips to Whole Foods, I was starved and wanted something quick but healthy from their prepared foods. There were pre-made sandwiches with lots of bread, which looked good but I wanted to keep it light. Different kinds of chicken salads were displayed along with tuna salads. After almost giving up, I noticed a tuna salad with kalamata olives. Anytime I see something with olives in it, I will certainly give it another look. Upon careful examination, this tuna salad, a Mediterranean tuna salad, had not only olives but also artichoke hearts-now they were speaking my language. I was on my way with a container of Mediterranean Tuna Salad, whole wheat pita bread and whatever else I got suckered into buying just from being in Whole Foods!


After getting home and putting my things away, I indulged in this delicious, perfectly seasoned tuna salad using wedges of the pita bread to scoop it up. Now, getting food on the go and picking up lunch is not really my style; I always prefer to make things myself. With this in mind, I was determined to recreate Whole Foods' Mediterranean Tuna Salad. This turned out not to be a problem since the recipe is easily found on their website. There were even more ingredients than I imagined and feel free to check the Whole Foods recipe out at http://www.wholefoodsmarket.com/recipes/670. Their recipe is excellent but I like to add my own spin and simplify. Check out my spin on this delicious, refreshing and healthy summer salad.


Lizzy M.'s Mediterranean Tuna Salad


1 can of albacore tuna, drained
1/2 cup frozen artichoke hearts, thawed and roughly chopped
1/4 cup Kalamata olives (Greek olives), roughly chopped
1 quarter of a small red onion, diced
1/4 cup red bell pepper, diced
Juice of half of a lemon
Zest of half of a lemon
1 tbsp extra virgin olive oil
1/2 cup fat free plain Greek yogurt (can also use sour cream or mayo)
3-4 basil leaves, torn or sliced thin
1/4 cup fresh parsley, chopped
1 tsp dried or fresh oregano
1/2 tsp garlic powder
Sea salt
Freshly ground black pepper


Directions:


1. After draining the tuna well, set aside. Chop all ingredients and place in a mixing bowl.


2. Mix all ingredients together well. Taste here and add any seasoning if you so desire. If you prefer a creamier texture, then add more yogurt and/or olive oil.


3. Serve cold over a bed of greens with wedges of toasted or warmed pita bread or any other kind of bread that you like.


I hope you enjoy this simple, refreshing and healthy recipe that makes tuna salad much more than just tuna salad.