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Mediterranean salad with tuna

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Ingredients for 3 servings:

  • 1 can tuna, in its own juice
  • ½ bowl of black olives, sliced
  • 1 tbsp salt
  • 1 tbsp black pepper, freshly ground
  • 4 m.-sized tomatoes
  • ½ cucumber(s)
  • 5 tbsp olive oil
  • 2 tsp balsamic vinegar, white, or 1 tsp vinegar essence 25%
  • ½ pack of feta cheese
  • 3 slices of chili pepper(s) (jalapenos)
  • 2 tbsp mixed herbs, basil, parsley, oregano, thyme

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Drain the tuna. Cut the cucumber, tomato, and feta into 1cm pieces and mix with the rest. If desired, let it sit in the refrigerator for 1 day to allow it to marinate. You can also eat it straight away.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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