Tuna Salad with Cucumbers, Tomatoes, Parsley, and Mint
A bright, herby tuna salad with cucumbers, tomatoes, parsley, and mint tossed in a simple olive oil–lemon dressing.
Ingredients
- 2 cups vine-ripened tomatoes chopped large
- 2 5 oz cans tuna packed in olive oil drained
- 2 cups garden cucumbers chopped large
- 1 cup fresh parsley coarsely chopped; more or less to taste
- 1 cup fresh mint coarsely chopped; more or less to taste
- 1/2 cup green onions thinly sliced, white and green parts
- olive oil and lemon juice dressing to taste; whisk olive oil and lemon juice (and optional seasoning) together
- salt to taste
- fresh-ground black pepper to taste
Instructions
- Halve or quarter vine-ripened tomatoes and chop into large pieces until you have 2 cups; place tomatoes in a colander to drain excess liquid for a few minutes.
- Drain the tuna cans in a colander or over the sink and set aside.
- Peel (optional) and chop cucumbers into large pieces until you have 2 cups.
- Coarsely chop the parsley and mint to measure 1 cup each.
- Thinly slice green onions (white and green parts) until you have 1/2 cup.
- In a small bowl or jar, whisk together olive oil and lemon juice to make a dressing; add any preferred seasoning if desired.
- In a large bowl, gently combine the drained tomatoes, cucumbers, green onions, parsley, and mint; toss with the dressing to coat.
- Gently fold in the drained tuna pieces, taking care to keep some chunks intact; season with salt and fresh-ground black pepper to taste and serve.
Equipment
- Colander
- Large Bowl
- Small Bowl or Jar
- vegetable peeler (optional)
- Knife
- Cutting Board
- Whisk or fork
Notes
- Drain tomatoes and tuna well to avoid a watery salad.
- Use good-quality tuna packed in olive oil for best flavor.
- Adjust parsley and mint amounts to taste.
- Vegetable peeler can be used to add decorative stripes to cucumbers.