Raise your hand if you’re in a lunch slump!
Breakfasts are a no brainer for me. Eggs, sausage, coffee. Boom. The past couple of days smoked salmon slices under the eggs because I was feeling extra fancy at the grocery store earlier this week and picked up a package whilst imagining the entire thing piled atop a warm and chewy bagel smeared with cold cream cheese causing me to almost lose my shiz. YOWZA. Can you even imagine? Drippy egg yolk on top will have to do.
Dinner takes a little more effort but not too much considering we’re on a just fine by me weekly rotation of Leek and Mushroom Chicken Skillet, Shortcut Vegetable Ragu (toddler approved, and no, there’s not Ragu brand pasta sauce in there, Dad!) something grilled, and vegetable Chipotle burrito bowls, what with their offensively large blob of guacamole that’s 100% IGE approved dolloped on top.
But lunches? I don’t even know where to begin. Lettuce-based salads take too much time to assemble then eat when I’ve got a hungry, busy toddler to feed at the same time. Sandwiches are out because there are zero decent gluten-free breads on the market, and well, the fact that my lip didn’t stop sweating (I said it) for two and half hours when I went to an outdoor event with a friend the other day indicates that soup’s just not in the cards until it cools down a touch.
Just when it seemed I was destined to do the empty cupboard eye sweep for all of my lunch eating days, inspiration struck. Mediterranean Tuna Salad is totally kicking me out my lunch slump!
Let it be known that I’m not a huge tuna salad sandwich lover. I think the last time I had one was when the sub shop I used to frequent in college was out of turkey or something ridiculous like that and it was the next best option. It’s not that I don’t like tuna, but the thought of it combined with globs of mayonnaise, pickles, and celery just doesn’t really do it for me. For some folks, like Ben who makes this combo almost weekly, it does, but I don’t know, I’ve just never been able to get into it.
THIS version though, you guys, this version is rocking my world. Flaky tuna is combined with bright, Mediterranean-inspired flavors like chopped kalamata olives, red onion, fresh basil, fire-roasted red peppers (yes, I did it!) and tons of tangy capers. They are without a doubt my favorite part of the mix. I kept the mayo but used it sparingly. Just enough to keep the salad together, plus added a drizzle of fresh lemon juice to really brighten things up.
Honestly this Mediterranean Tuna Salad is so good I whispered “oh my gosh!” to myself after taking a bite. Like a crazy person. I think you will too.
Tuna salad is a fantastic lunch choice because it’s packed with protein to keep you full all afternoon, and super portable. Serve it in a fresh tomato like I’m showing here, pack it in a container then dip into it with crunchy crackers, spread it between two slices of bread, or even stuff it into a pita pocket. Quick, easy, fresh, healthy, and absolutely delicious.
Plus, really, anything that can be eaten via cracker or edible vessel has to be good, right?!
For two lunches you’ll need 2, 5oz cans tuna packed in water. Drain the tuna then add it to a big bowl.
Next add all the goodies including 1/4 cup chopped kalamata or mixed olives, 2 Tablespoons minced red onion, 2 Tablespoons chopped fire roasted red peppers (I don’t even know what inspired me to add them but I loved the addition!!) 2 Tablespoons chopped fresh basil, and 1 Tablespoon capers. Three cheers for only needing to clean a bowl, cutting board, and Tablespoon after making this dish!
Finally add 1/4 cup olive oil mayonnaise, 1 Tablespoon lemon juice, salt, and pepper then mix to combine.
To serve the Mediterranean Tuna Salad in a tomato cup, choose a large ripe tomato then slice it into sixths without cutting all the way through. Gently pry it open then scoop the salad into the center and serve!
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Mediterranean Tuna Salad
Mediterranean Tuna Salad is fresh and light - serve in a tomato, on a salad, between two slices of bread, or with crackers!
- 2, 5oz cans tuna packed in water, drained
- 1/4 cup mayonnaise
- 1/4 cup chopped kalamata or mixed olives
- 2 Tablespoons minced red onion
- 2 Tablespoons chopped fire roasted red peppers
- 2 Tablespoons chopped fresh basil
- 1 Tablespoon capers
- 1 Tablespoon fresh lemon juice
- salt and pepper
- 2 large vine-ripened tomatoes
- Add all ingredients except tomatoes in a large bowl then stir to combine. Slice tomatoes into sixths, without cutting all the way through, then gently pry open. Scoop Mediterranean Tuna Salad mixture into the center then serve.
- Could also serve tuna salad as a sandwich, in a pita pocket, on a bed of greens, or with crackers.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Like I said, this is the perfect quick or portable lunch if you need it, packed with fresh flavors and protein. You will LOVE it!! Enjoy!