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Stunning plated serving of Mediterranean Tuna Salad, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Mediterranean Tuna Salad

Mediterranean Tuna Salad captures the essence of coastal leisure, blending succulent oil-packed tuna with bright capers, sun-kissed tomatoes, and crisp fennel. A creamy, zesty dressing, vibrant with lemon and white balsamic, enrobes each flake in elegant flavor, perfect for a lively gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

The Base Components
  • 2 5-ounce cans tuna packed in oil, drained
  • 3 tablespoons capers, drained
  • 3 tablespoons julienned sun-dried tomatoes, drained
  • ½ fennel bulb, finely diced (about 3 tablespoons)
  • 1 small orange bell pepper, diced (about 3 tablespoons)
  • 2 tablespoons fresh green dill, chopped
The Citrus
  • ½ cup premium mayonnaise
  • ¼ cup fresh lemon juice, from 1 large lemon
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Method
 

Assemble the Salad
  1. Place the tuna into a bowl.
  2. Add the capers, sun-dried tomatoes, fennel, bell pepper and dill.
Make the Dressing
  1. In another bowl, whisk together the mayonnaise with lemon juice and balsamic vinegar.
Toss and Season
  1. Pour the dressing into the bowl with the tuna.
  2. Fold everything together.
  3. Taste and season with salt and pepper if needed.
  4. Serve tuna in a sandwich between two slices of bread, or pack it up in an airtight container to spread on crackers.