Skinny Tuna Salad

I never liked tuna…like ever. It always grossed me out, especially with all that mayo. Ew. [Side note if you haven’t seen this, watch it right now. I’m dying every time. EW!] If you know me…you know I despise mayonnaise. So does my husband, which is why we got married. Purely based on our hatred of mayo. True love right there. So anyway, years ago I made something from an old Giada DeLaurentiis cookbook…I cannot for the life of me remember which one. I remember a few ingredients but I definitly remember using a specific tuna someone had recommend to me. The brand is Tonno Genova and it’s tuna packed in olive oil. And for some reason, I love this one. I was trying to remember the other day how I made it but decided to start fresh and come up with something totally different. So I used what I had in my fridge and pantry and the results were just perfect. There’s no mayo in here, but even if you like mayo, you won’t miss it here. Instead, I made this with some red wine vinegar, olive oil and lemon juice. It’s the perfect thing to throw together when you are looking for a last minute, quick but healthy lunch or dinner. Or when it gets too hot out and you don’t feel like cooking. You get some protein, some vegetables and no added fat by not using mayo. I’m just trying to get you stop eating mayo obviously…cause it’s gross. This is definitely going to be my go to summer lunch. I like to eat this on a sandwich or over some arugula or all by itself.

You can add whatever you like here, I think green onions would be good in here as well. Play with the measurements for the dressing, everyone is different so mess around with it as you go, adding a little at a time until it is to your liking. Sometimes I use more or less of everything. Sometimes its only half a lemon, and sometimes the whole thing. I’m sure each time I make it it’s different but this is good place to start and then you could add more as you go.




Here’s what you’ll need-

– 2 5oz cans Tonno Genova Tuna in olive oil
– 1 cup grape or cherry tomatoes, halved
– 1 cup black olives
– 1 cup chickpeas, drained and rinsed
– handful of red onion, sliced thin or diced
– 2 tablespoons olive oil
– 2 teaspoons red wine vinegar
– zest of half of a lemon
– juice of half a lemon
– 1 teaspoon fresh parsley, chopped

Drain the tuna. Combine tuna, tomatoes, olives, chickpeas, onion and parsley in a large bowl. In a small bowl combine the olive oil, red wine vinegar, lemon juice and zest. Season with salt and pepper, mix to combine. Pour over the tuna and mix well. Cover and store in the fridge.