Anita’s Summer Tuna Salad

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20 ounces canned tuna in olive oil

1 Tablespoon Olive oil

10-15 Kalamata Olives, pitted

3 Persian cucumbers in rounds, diced

1 ripe avocado, diced

fresh oregano leaves, finely chopped

1 Tablespoon grated onion

1 Tablespoon of balsamic glaze

1 teaspoon capers, minced

Salt and pepper to taste

juice of a lemon


  1. In a large bowl, whisk in olive oil, lemon juice, balsamic glaze, minced capers, chopped fresh oregano leaves, and grated onion. Add in tuna. Mix well.
  2. Season with salt and pepper. Incorporate olives, avocado and cucumbers. Extra squeeze of a lemon over the top with a drizzle of balsamic glaze. Enjoy!