Ingredients:

  • 3 cans (5 oz each) solid white albacore tuna in water, drained well
  • 1 large English cucumber, diced (seeds removed)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, finely diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup Kalamata olives, pitted and halved
  • 1 tablespoon capers, rinsed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Instructions:

  1. Mellow the onions. Combine the minced red onion and 2 tablespoons of fresh lemon juice in your large mixing bowl. Let sit for 5 minutes to mellow the raw onion flavor.
  2. Drain the tuna. Empty the 3 cans of albacore into a fine mesh strainer. Press down firmly with a fork until no liquid drips from the bottom.
  3. Make the dressing. In a small jar, combine 3 tablespoons olive oil, 1 teaspoon lemon zest, 1 teaspoon Dijon, 1/2 teaspoon oregano, and 1/4 teaspoon each of salt and pepper.
  4. Emulsify the vinaigrette. Shake the jar or whisk the mixture vigorously until it looks creamy and unified.
  5. Add the base. Toss the drained tuna, diced English cucumber, 1 cup of halved cherry tomatoes, and diced red bell pepper into the bowl with the onions.
  6. Add the herbs. Fold in the 1/2 cup of chopped fresh flat leaf parsley.
  7. Incorporate the brine. Add the 1/2 cup crumbled feta, 1/3 cup halved Kalamata olives, and 1 tablespoon of rinsed capers.
  8. Final toss. Pour the prepared dressing over the top and use two large spoons to toss gently to combine all ingredients and coat them evenly with the dressing.