This Martha-Stewart-inspired Mediterranean Tuna Salad is a salad with tuna in it, yes, but it’s hardly “tuna salad.” It’s a veg explosion that’s so fresh, so light, and so flavorful. It’s mayoless … but it takes well to a bit of creaminess, which why I think the cheese – which is optional – just perfectly caps it off.
Mediterranean Tuna Salad
6
servings30
minutes40
minutes300
kcalIngredients
6 red new potatoes, cut into 1/2-inch-thick wedges
3 Tbs olive oil, or to taste
1/2 tsp Kosher salt, plus more for roasting
1/2 tsp freshly ground black pepper, plus more for roasting
1 lb. green beans, trimmed
1-1/2 cups (3/4 oz.) loosely packed fresh basil
2-1/2 Tbs white-wine vinegar
1 bunch fresh spinach leaves, chopped (5 cups)
12 cherry tomatoes, halved
2 celery stalks, cut into 1/4-inch-thick slices
1 cucumber, quartered lengthwise, seeded and cut into 1/4-inch-thick slices
2 scallions, white and pale green parts, thinly sliced
1 roasted red pepper, cut into 1-inch pieces
2 cans (6 oz. each) water–packed, solid white tuna, drained
6 Kalamata olives, or more to taste, pitted and chopped
6 half-inch slices of herbed goat cheese
Directions
- Preheat the oven to 450°F. Place the potatoes on a rimmed baking sheet, and drizzle with 1 Tablespoon oil, more or less to taste. Salt and pepper to taste. Toss, then roast until browned, about 30 minutes.
- Steam the green beans and plunge them into an ice bath. Drain and set aside.
- Place the basil, vinegar, 1/2-teaspoon salt, 1/2-teaspoon pepper, and 2 Tablespoons warm water in a blender, and puree until smooth. With the machine running, slowly add 2 Tablespoons olive oil, and puree until combined.
- In a large bowl, combine the spinach, tomatoes, celery, cucumber, scallions, roasted potatoes, roasted pepper, reserved basil puree, and tuna; toss. Divide the green beans among six plates; top with the tuna salad. Garnish with the chopped kalamata olives and goat cheese, and serve.
This is a nice little spin on a classic Niçoise salad. Swapping out the traditional heavy mayo for a bright, pureed basil vinaigrette keeps it incredibly fresh, and using creamy herbed goat cheese instead of hard-boiled eggs is a shortcut to that necessary rich element.
Social Learning
Because there are a lot of earthy and neutral elements here—like the roasted new potatoes, green beans, spinach, and tuna—this relatively high level of acidity is strikes a beautiful balance.
I could imagine adding something like cooked orzo, penne, or bowtie pasta to this salad, but the rest of the Make It Like a Man! crew was against it. They said that what they loved most about this salad was its freshness and veg whallop, which they didn’t want to diminish by adding more carbs. I’m something of a carboholic, though. Anyway, if you did add something, you’d need to double the dressing, probably.
It hardly seems worth it to roast six new potatoes, but their texture and heft lends something very necessary to this salad. I suggest you roast a moderate panful, and nosh on the extras straight from the oven, make a small potato salad with them the next day, or reheat them later.
Elevated:
This is an elevated, elegant salad. But it’s not fussy. To my way of thinking, that’s the perfect combination. The contrast between the warm, hearty roasted new potatoes and the crisp crunch of the cucumber and celery is one of this salad’s delighful elements. It hits that perfect sweet spot of feeling like a light, healthy “vegetable whallop” while still being genuinely filling.
Consider adding a handful of capers or a bit of lemon zest to the basil puree to punch up the brightness even further.
Serving & Serving Sizes:
A beautiful accompaniment to this salad: pita chips (or a stellar Syrian bread) and hummus.
Mediterranean Tuna Salad
Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor and Proper Circle. This content was not solicited by anyone, nor was it written in exchange for anything. References: The Editors of Martha Stewart Living, “Mediterranean Tuna Salad.” In Martha Stewart’s Cooking School: The Original Classics. (New York, NY: Clarkson Potter, 2007), 159.
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It looks wonderful and sounds wonderful. Kind of a Nicoise, but not really. And I have tuna in my freezer!
You know, I hadn’t thought of that, but yeah!
This looks and sounds amazing. Thank you for sharing this.
You’re welcome!
I hear you on the carbs as an add-on. I’m acarb freak too. But this time I think the salad is perfect without the pasta. GREG
Thanks, Greg!
Jeff,
I was thinking to make Tuna rice with red kidney beans. Seeing your post I’m in double mind now. 😊
I don’t know, tuna with beans sounds pretty good, too!
An interesting take on Niçoise salad. The goat cheese on top is a great idea! 🙂
Yes, I loved the cheeese!
My wife and I know that we’ll love this dish. We plan to make it pretty soon.
Cool! Enjoy!
I like white tuna and enjoy Mediterranean flavours…this is a perfect everyday meal!
Thank you, Angie!
This is such a versatile and fresh salad Jeff, perfect for our Summer here in Queensland. Tuna salad is one of my favourites, and the basil dressing has me really interested. Adding pasta to feed more people would be perfect. Great recipe thanks.
Thank you, Pauline!
I love tuna salads with a vinaigrette dressing! And loaded with veggies??? Sounds like a lunch I could eat day after day!
Agreed!
Looks lovely Jeff! Kind of reminds me a bit of a Tuna Nicoise Salad. But not quite. I’ll park this on my list of “must makes” as tuna + salad is definitely my kind of thing!
Thank you, Neil!
Great recipe Jeff. We make a very similar salad in the summer months, but not with tuna. What a great idea for a summer lunch or anytime as far as I’m concerned.
Thanks, Ron!
What a delicious sounding salad here, Jeff. I’m a carboholic like you, so I can see the desire to add a bit of orzo. Either way, this sounds like a fun way to mix things up a bit!
Thank you, David!
Mimi is right — this is a bit like a Nicoise. And I’m always up for roasting extra potatoes. 🙂 Nice dish — thanks.
Thanks, John!
Another keeper! Love dinner salads like this and this one has everything. Very healhty and tasty.
Thank you!
I agree with Mimi, but it’s like a Niçoise salad but so much more! I’m not sure I would add pasta, but I’m sure I would have a piece of bread on the side. Like you, I’m a carboholic. And proud of it. Thanks for the nice recipe… When it warms up a little, we will give it a shot!
Thanks, David!
What a beautiful flavour and texture profile this salad has. Fresh, light yet filling, and tasty – that’s my kind of salad!
Me too! Thanks!
My cabinet is filled with tuna and this sounds like a great way to use it. Love the basil puree in here instead of tarragon. And I agree with John. I never let roasted potatoes, go to waste!
Thanks! Hope you enjoy it!
yum this looks great. i make something similar, tho i do add a tin of cannellini beans usually. great either way.
Beans sound perfect for this!
It’s a fresh and enticing salad. I try to eat a lot of foods from the Mediterranean diet and this recipe fits the bill nicely. I’d totally eat some pita chips and hummus as a side to this. As much as I’m a carboholic too, I agree with your husband and say leave the pasta out. I think it would detract from the veggies a bit too much.
Thanks, Theresa!
Looks delicious, Jeff. I often make something very much like this in summer. It’s always a big hit.
Thanks, Frank!
I read this post your post so nice and very informative post thanks for sharing this post
You’re welcome!
Jeff,
My husband has lived in France and this looks like a salad that his family makes that they learned in France. The addition of a pasta sounds good too.
Cool! Thanks, Judee.
Wow, I can’t believe I missed this, I had thought I was subscribed! We eat a lot of tuna salad, mostly the Spanish version with avocado, celery and greens. I can certainly see why the creamy roast potatoes would be the star of this dish. Nicely done.
Thank you! I liked it. My husband loved it. I wish it were a bit more diverse in color, but it was very tasty.