Mediterranean Tuna Salad [project #47]


Quick, light and delicious.

Mediterranean Tuna Salad: Total Time: 25 minutes Serves: 4


  • 2 tsp. dijon mustard
  • 1/3 c. extra virgin olive oil
  • kosher salt and fresh ground black pepper
  • 1 14 oz. can chickpeas, drained and rinsed
  • 1 bunch scallions, sliced
  • 2 pieces pita bread, havled
  • grated zest and juice from 1 lemon
  • 1/4 c. fresh chopped dill
  • 1 12 oz. can white tuna, drained and flaked
  • 1 cucumber, seeded and chopped
  • 1 pt. grape of cherry tomatoes
  • 1 head romaine lettuce, chopped


  1. Make the dressing: Whisk together the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk the extra virgin olive oil until well blended. Whisk in the dill, 1/2 tsp. salt and pepper to taste.
  2. Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 c. of the dressing in a medium bowl.
  3. Heat a grill pan over medium high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden ~ 1 minute per side. Cool slightly and cut into wedges.
  4. Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.


* Nutrition: Calories 504; Chole. 36mg; Total Fat 23g (Sat 3g); Fiber 8g; Protein 31g; Carbs 44g; Sodium 812mg


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