Mediterrean Tuna Salad

5 steps · 45 min total

1. 01

   Pickle the Shallot

   In a small bowl, combine the finely chopped shallot with white wine vinegar and 1/2 teaspoon of sugar. Stir to dissolve the sugar, then set it aside to marinate while you prepare the tuna. This quick pickle takes the raw edge off the shallot, leaving it subtly sweet and tangy.
2. 02

   Prepare the Tuna

   Drain the albacore tuna thoroughly, pressing out any excess water. Transfer the drained tuna to a bowl and use a fork to break it into flaky, bite-sized pieces.
3. 03

   Assemble the Salad

   Add the marinated shallot (along with its pickling liquid), capers, Kalamata olives, mayonnaise, olive oil, parsley, and diced roma tomato to the bowl with the tuna. Stir everything together until well combined.
4. 04

   Dress the Greens

   Toss the arugula and spring salad mix with balsamic vinegar and olive oil.

   For the vinaigrette, aim for a ratio of 1 part vinegar to 3 parts oil. Arrange the dressed greens on plates.

5. 05

   Serve and Garnish

   Spoon the tuna salad over the bed of mixed greens. Finish with a few whole Kalamata olives and a sprinkle of fresh parsley for garnish.