15-Minute Canned Tuna & Tomato Salad Recipe
A quick and refreshing 15-minute canned tuna and tomato salad featuring juicy cherry tomatoes, crisp cucumbers, fresh basil, parsley, and shallots, all tossed in a simple olive oil and red wine vinegar dressing. This high-protein salad is perfect for a light lunch that keeps you full, with leftovers that stay fresh for next-day enjoyment.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Salad Ingredients
- 10 ounces canned tuna, drained (284 grams; about 2 cans of 5 oz or 142g each)
- 12 ounces cherry tomatoes, halved (340 grams)
- 2 Persian cucumbers, cut into half moons
- 1 small shallot, sliced
- 1/4 cup chopped parsley
- 1/2 cup chopped basil
Dressing
- 2 tablespoons olive oil
- 2.5 tablespoons red wine vinegar
- Salt and pepper, to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the drained canned tuna, halved cherry tomatoes, sliced cucumbers, thinly sliced shallot, chopped parsley, and chopped basil.
- Add Dressing and Season: Pour the olive oil and red wine vinegar over the salad mixture. Season generously with salt and freshly ground black pepper to taste.
- Toss and Serve: Toss everything gently to combine well, ensuring the dressing coats all ingredients evenly. Adjust seasoning if needed. Serve immediately or cover and refrigerate for later.
Notes
- STORAGE: Leftovers keep well for up to 24 hours when stored in an airtight container in the refrigerator.
- FOR EXTRA “BULK”: Serve with crackers, toasted bread, or stir in cooked quinoa or pasta for added carbohydrates and heartier texture.
