Tuna Salad

And we’re back after what appears to be the longest break in the history of this blog. While this break wasn’t planned, it gave me an opportunity to experiment with a variety of new/ healthy dishes. I cannot wait to share all my delicious kitchen experiments with you. The first time I made this Tuna salad was mere accident, I was out of groceries and all I had was a can of tuna and some left over veggies. Ever since I made it for the first time, this Tuna salad has been on repeat this summer. It is delicious on its own or on toasted focaccia with some cheese for a tuna salad sandwich. I love a no fuss, one bowl quick meals and this recipe is just that…. easy, quick, flavorful and full of nutrients. I hope you enjoy making it as much as I do! xx

2 (5 oz) Cans Tuna in water
1 Stalk Celery, finely chopped
1 Small Avocado (Ripe), chopped
1 Shallot, chopped
Handful Fresh parsley, minced
2 Tablespoons Caper Berries
2-3 Cherry Tomatoes, split in half
Juice of Half Lemon
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper to Taste
Crumbled Feta, optional


  1. Whisk lemon juice, olive oil, salt and pepper in a medium bowl.
  2. Add all the veggies to the bowl and stir to mix.
  3. Open tuna cans and drain the liquid out. Add the tuna to the bowl, use a fork to break tuna chunks. Mix everything well.
  4. Taste the salad and adjust the seasoning as needed.
  5. Sprinkle crumbled feta and serve as desired.

Enjoy! ūüôā

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