Boy, do I have a lunch idea for you. I’ve become completely obsessed with this 2-minute, paleo-friendly tuna salad that you can throw together in about 2 minutes from ingredients you already have in your pantry. You’ll notice that the recipe makes a big batch, so either your family of four is set for lunch today, or your family of one or two is set for lunch for…awhile. That’s not a mistake. I’ve basically been living off of this meal. It’s nutritious, affordable, and easy to throw together. And it’s a good source of protein, which I always have trouble getting enough of.

Since I haven’t made a major grocery run in nearly a month, and believe it or not, my freezer stash is running a bit low, I’ve been relying more and more on my pantry for ingredients and entire meals. So right out of the gate, you know this recipe can’t be too complicated!

I don’t want to spoil anything for you here, but the secret ingredient that this recipe starts with is…

…

…

wait for it…

…

Tuna.

I’ll give you a moment to catch your breath.

But since the fish is the base of the recipe, upon which all the rest of the fresh Mediterranean flavors of this salad are built, make sure you reach for the best flavor and quality that you can. That’s not to say that you have to buy that crazy expensive gourmet Italian kind. I actually used Bumblebee Solid White Albacore in Water. I really prefer solid white albacore over other varieties of canned tuna for its mild flavor, firm texture, great nutrition*, and versatility as the main ingredient in a great lunch. Bumble Bee Solid White Albacore tastes like, well, actual fish, as opposed to some of the lower quality canned tuna options on the market. I buy Bumble Bee not just for the quality of their fish, but because they offer responsibly wild caught Albacore – which is always a source of guilt concern when I eat tuna. It’s not always the most sustainable fish, so I try to buy it carefully.

So, once you’ve secured a really great quality can of tuna from your pantry (on second thought, grab two), look around and see what else you can find in there. Marinated artichoke hears? Fabulous. Sundried tomatoes? Those will work. A shallot? Absolutely. Extra virgin olive oil? Um, is that even a question?

Now on to the fridge. We want a little more flavor, so if you have some fresh herbs in there, grab ’em. I recommend basil, but fresh parsley or oregano works too. Snatch a lemon, of course. Oh and you can never have too much crunch, so if you have some celery in there, commandeer a couple of stalks. If by chance, you happen to have roasted garlic on hand, I wouldn’t hate you if you throw a clove or two into your ingredient pile.

Finally, let’s season this baby. If you don’t have any fresh basil (or other herbs), you can use dried, and you’ll definitely also need salt, pepper, garlic powder (if you don’t have roasted garlic), oregano (if you don’t have fresh), and red pepper flakes (if  you like a little spice).

OK, excellent. You just completed the hardest part of this recipe. I’ll leave you alone to get to the rest of it.

Continue to Content

Mediterranean Tuna Salad

Yield: 2 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Easy Mediterranean Tuna Salad made from simple pantry and fridge ingredients! (gluten free, grain free, paleo friendly, low carb, high protein) 

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Ingredients

• 2 x5-ounce cans solid white albacore tuna in water, drained
• 1/2 cup chopped marinated artichoke hearts
• Loosely measured 1/2 cup sun dried tomatoes, see note, chopped
• 1/2 cup finely chopped celery
• 1 small shallot, peeled and minced
• 2 Tablespoons minced fresh basil, about 4-5 large leaves, to taste, or approximately 1/2 Tablespoon dried basil
• 1 Tablespoon fresh lemon zest, loosely packed
• 1 teaspoon fresh lemon juice, or to taste
• 1 teaspoon red pepper flakes, optional, or to taste
• 1 minced clove of roasted garlic or 1/2 tsp granulated garlic
• Salt and pepper to taste
• 1/4 cup olive oil

Instructions

1. Place the drained tuna in a large mixing bowl and gently bream it into bite-sized pieces with a fork.
2. Add the artichoke hearts, sun-dried tomatoes, celery and shallots, and toss to combine.
3. Add the basil, lemon zest, lemon juice, red pepper flakes, garlic, salt, and pepper, and toss to thoroughly combine.
4. Finally, add the olive oil and stir to evenly distribute.
5. Taste and adjust seasonings to your preference.
6. Serve immediately.

Notes

• If your sun dried tomatoes are very dry and will be difficult to chew, soak them briefly in hot water to hydrate them slightly before chopping them and add to the salad.
• Store leftovers in the refrigerator in an airtight container for up to 5 days.

Nutrition Information:

Yield: 2
Amount Per Serving: Calories: 523Saturated Fat: 5gCholesterol: 71mgSodium: 868mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 41g

Did you make this recipe?

Please leave me a comment and rating, or tag me on Instagram using @nora_acleanbake or #acleanbake!

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*Visit Bumble Bee’s Website to learn more about Bumble Bee^® Solid White Albacore Tuna, including full nutritional facts.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.