Mediterranean Tuna Salad with Olive Dressing

Go ahead, make extra olive dressing to spoon over grilled pork or chicken. Store extra dressing in an airtight container for up to a week.

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4.0 by 8 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Mediterranean Tuna Salad with Olive Dressing

Directions

  1. Place potatoes in a 4-quart Dutch oven and add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Add beans; return to boiling. Cover and simmer 5 minutes more or until potatoes and beans are just tender. Drain well.
  2. Meanwhile, place 1/2 cup olives, oil, mustard, lemon juice, sugar, and pepper in a blender. Cover and blend until smooth.
  3. To serve, place potato mixture and tuna on serving plates. Top with olive mixture. Garnish with lemon wedges, parsley, and additional olives, if desired.
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Nutrition Facts (Mediterranean Tuna Salad with Olive Dressing)

  • Per serving:
  • 328 kcal ,
  • 15 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 27 mg chol. ,
  • 626 mg sodium ,
  • 31 g carb. ,
  • 8 g fiber ,
  • 7 g sugar ,
  • 20 g pro.
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Reviews (1)

8 Ratings
1652 Days Ago
I used grilled tuna steaks instead of the canned tuna. Served it over a bed of spring mix drizzled with EVOO and lemon juice. I suggest using the really thin green beans (haricots verts) you can buy in good grocery stores in the produce section in a steam-in bag. Also, really teeny potatoes are super, if you can find them. I also used Greek green olives instead of regular green olives with pimentos. Wonderful!

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