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Mediterranean keto tuna salad with cucumber, radish, celery and kalamata olives in a white bowl, dusted with sumac and dressed in lime Dijon vinaigrette
Dr. Don Colbert, MD

Mediterranean Tuna Salad With Dijon Vinaigrette

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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad
Cuisine: Mediterranean
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lime Dijon Vinaigrette
  • 2 1/2 tsp Dijon mustard
  • 1 lime zested
  • 2 limes juiced, about 1/4 cup
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp sumac
  • sea salt to taste
  • black pepper to taste
Salad
  • 3 cans wild caught tuna drained, about 15 oz total
  • 3 stalks celery chopped
  • 1 cucumber chopped
  • 5 radishes chopped
  • 3 green onions chopped
  • 1/2 red onion finely chopped
  • 1/2 cup kalamata olives halved
  • 1 bunch fresh parsley stems removed, chopped
  • 1/2 cup fresh mint leaves stems removed, chopped

Equipment

  • Small mixing bowl
  • Whisk
  • Large mixing bowl
  • Microplane or zester

Method
 

  1. In a small bowl, whisk the Dijon mustard with the lime zest and lime juice.
  2. Add the olive oil, sumac, sea salt and black pepper. Whisk again until the dressing emulsifies and looks glossy. Set aside.
  3. Drain the tuna well and flake it into a large bowl.
  4. Add the celery, cucumber, radishes, green onions, red onion, kalamata olives, parsley and mint. Fold gently so the tuna stays in flakes rather than turning to paste.
  5. Pour the vinaigrette over the salad and fold again until everything is evenly coated.
  6. Cover and refrigerate 30 minutes so the flavors come together.
  7. Toss gently to refresh, then serve on its own, over greens, or scooped into romaine or endive leaves.

Nutrition

Calories: 225kcalCarbohydrates: 7.2gProtein: 15.6gFat: 15.5gFiber: 2.3gSugar: 2.1g

Notes

Drain the tuna thoroughly. Water left in the can dilutes the vinaigrette and makes the salad watery by day two.
No sumac on hand? Substitute an extra 1/2 tsp of lime zest plus a pinch of sea salt. Sumac brings a tart, slightly fruity edge that lime zest approximates well.
Keeps 3 days covered in the refrigerator. The cucumber softens after day one, so if you are prepping ahead, hold the cucumber back and fold it in the morning you eat it.
Adapted from The Mediterranean Dish.

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