Mediterranean Tuna Salad

Mediterranean Tuna Salad
  • Prep: 15
  • Serves: 4


  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • ¼ tsp dried basil
  • 1 clove garlic, minced
  • Pinch of salt
  • Freshly cracked pepper to taste
  • 1 x 425g can tuna (in spring water) drained
  • 1 can cannellini beans, drained and rinsed
  • 1 250g punnet cherry tomatoes, halved
  • 100g Kalamata olives, pitted
  • 1 yellow capsicum, deseeded and diced
  • 1 small red onion, peeled and diced
  • ½ bunch flat leaf parsley, leaves picked


  1. To create dressing, in a small bowl, whisk together the oil, vinegar, dried basil, garlic and seasoning.
  2. In another large bowl, fold together all remaining ingredients and then add the dressing.

2 serves of vegies in each serve of this recipe.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.