Best Mediterranean Tuna Potato Olive And Feta Salad With Garlic Dressing Recipes

MEDITERRANEAN TUNA SALAD

Mediterranean Tuna Salad image

In spite of a long list of ingredients, this tuna salad is very quick to prepare. You'll love the fresh flavors. -Renee Nash, Snoqualmie, Washington

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 celery ribs, chopped
1 small sweet red pepper, chopped
4 green onions, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons spicy brown mustard
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (5 ounces each) albacore white tuna in water
4 cups shredded lettuce
1/2 cup crumbled feta or blue cheese, optional

Steps:

In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna., Serve over lettuce. Sprinkle with cheese if desired.

Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges

MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING

Mediterranean Tuna, Potato, Olive, and Feta Salad with Garlic Dressing image

Categories Salad Olive Potato Feta Tuna Summer Gourmet

Number Of Ingredients 12

Ingredients

1 large head garlic
1 1/2 pounds small red potatoes (each about 1 1/2 inches in diameter)
1/4 cup water
3 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
3/4 pound haricots verts (thin French green beans) or regular green beans
1 red bell pepper
1/2 English cucumber
10 Kalamata or other brine-cured black olives
two 6-ounce cans solid white tuna in water
1/3 cup crumbled feta (about 2 ounces)

Steps:

Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
Just before serving, toss salad with dressing and crumble feta on top.