This summer tuna salad is one of my favorite snacks. Great for lunch, a light dinner or happy hour, it’s full of crunchy vegetables, a splash of vinegar, and tons of flavor. It has so much texture and really packs a punch!
This might be the only way I can eat tuna from now on!
This summer tuna salad is packed with lots of crunchy vegetables, like bell peppers, hearts of palm, olives, shallots and more. Serve it over arugula or mixed greens on baguettes, on little crackers, in a sandwich or however you’d like! It’s so summery, versatile, fresh and satisfying. Something to put on the menu that is excellent for lunch too!
It makes me want to eat tuna every single day. I love it for lunch, for a light dinner, a happy hour snack and more.
Now I’ve mentioned before that I don’t love deli-style salads that are wet. Chicken salad, tuna salad, etc – if it’s loaded with mayo and wet and almost pate-like, I just can’t get into it. I don’t want a creamy spread that is masquerading as a “salad.” I need some crunch!
Actually, I actually prefer my tuna salads to be tossed with olive oil. And I’ve loved tuna since I was a kid – my mom would make it frequently for lunch. Never with olive oil, but that’s been my go-to since I started making it myself.
But this is a whole different beast! When I tell you that it is LOADED with texture, it’s true. There is so much crunch and crispness in this tuna salad that you can eat it in many ways. In a sandwich, on top of crostini, in a lettuce wrap, in a pita, on top of salad greens or even just with crackers.
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Not only is there some crazy texture, but there is lots of briney flavor. Which I also adore! Diced olives, some hearts of palm, a splash of vinegar. I love the tanginess that these ingredients bring; I can easily enjoy them on their own. And they also add a good bit of satiety to the salad.
This salad isn’t so much spreadable, but scoopable. Scoop it onto your toast, cracker, endive leaf and more. Heck, you can eat it right from the spoon! It stays great in the fridge for a few days. And my preferred way of eating it is when it’s piled high on some arugula greens. That peppery bite adds even more to the tuna and tastes super summery and fresh. Like a garden tuna salad.
This is what goes inside:
Tuna, packed in water
Red bell peppers
Hearts of palm
Olives
Shallots
Spices & seasonings
A touch of mayo
A drop of olive oil
And a splash of red wine vinegar
It has body and substance! It’s not a smashed creamy mess, but a bowl of good chopped ingredients that can be piled high on just about anything. I like it on an english muffin too. Add a slice of cheddar for a tuna melt!
Options are truly endless.
So picture this: buttery, garlicky toast, a bowl of this summer tuna salad, crisp white wine during a mid-August happy hour when it’s not too hot. It’s light and fresh and filling and basically the perfect snack!
Summer Tuna Salad
Summer Tuna Chop
This summer tuna salad is one of my favorite snacks. Great for lunch, a light dinner or happy hour, it’s full of crunchy vegetables, a splash of vinegar, and tons of flavor. It has so much texture and really packs a punch!
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In a large bowl, combine the tuna with the pepper, hearts of palm, olives, shallot and a pinch of salt and pepper. Sprinkle on the garlic powder and dried oregano and toss.
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In a bowl, whisk together the vinegar, olive oil and mayo. Pour it over the tuna mixture and toss everything together well. Top with the fresh chives.
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Serve on baguettes with arugula, on crackers, in lettuce cups, on salad, in pita and more! This stays good sealed in a container in the fridge for up to three days.
Pretty too!
