Ingredients:

  • 2 (5 oz) cans of tuna, drained (about 280g)
  • 1 cup cherry tomatoes, halved (about 150g)
  • 1 cup cucumber, diced (about 150g)
  • 1/2 cup red onion, finely chopped (about 75g)
  • 1/2 cup Kalamata olives, pitted and sliced (about 75g)
  • 1/2 cup feta cheese, crumbled (about 75g)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons red wine vinegar (30ml)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and black pepper to taste

Instructions:

  1. Drain tuna and place it in a mixing bowl.
  2. Halve cherry tomatoes, dice cucumber, chop red onion, slice olives, and crumble feta.
  3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
  4. Add chopped vegetables, olives, feta, and parsley to the bowl with tuna.
  5. Pour the dressing over the salad and gently mix all ingredients until well combined.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld.
  7. Serve chilled, garnished with additional parsley if desired.