Mediterranean Tuna Salad

Fresh salad, perfect for lunch!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and rinse the beans. Set aside to drain further.

Step 2

Halve the grape tomatoes and transfer to a large salad bowl.

Step 3

Trim off and discard the ends of cucumber; quarter the cucumber lengthwise, then slice crosswise into 1/4-inch thick pieces on an angle and add to the salad bowl.

Step 4

Trim off and discard the ends of the celery; halve the celery lengthwise, then slice crosswise at an angle into 1/4-inch thick pieces and add to the salad bowl.

Step 5

Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.

Step 6

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion and add to the salad bowl.

Step 7

Halve the olives lengthwise and add to the salad bowl.

Step 8

Add the capers to the salad bowl.

Step 9

Open the tuna cans and drain the liquid; add to the salad bowl.

Step 10

Transfer the beans to a clean towel or paper towels and pat dry; add to the salad bowl.

Step 11

Juice the lemon into a small bowl.

Step 12

Add olive oil, dijon, salt, and pepper to the bowl with the lemon juice; whisk together until well combined.

Step 13

Pour the dressing over the salad and toss to coat.

Step 14

To serve, spoon the salad into a bowl.