Mediterranean Lemon Tuna Salad With Olives and Dill
This Mediterranean Lemon Tuna Salad With Olives and Dill is my new favorite way to turn a few simple ingredients into the most ridiculously flavorful easy lunch. It’s bright, briny and creamy with lemony tuna, buttery white beans, Castelvetrano olives, fresh dill, banana peppers and a little hot honey mustard.
Equipment
Ingredients
For the Lemony Tuna Salad
- 2 3.2 oz tins Fishwife Albacore Tuna with Spanish Lemon halfway drained
- ½ cup Castelvetrano olives crushed
- 1 15 oz can Cannellini beans drained and rinsed
- ¼ cup dill pickle mayo
- 1 teaspoon hot honey mustard
- 1 tablespoon banana peppers chopped
- ½ medium lemon zested and juiced
- 1 teaspoon Fresh dill to taste
- Flaky Salt to taste
- Freshly cracked black pepper to taste
For Serving
- 2 small Sliced cucumber
- 4 small Sliced tomatoes
- ½ cup Pink pickled onions
- 1 loaf Grilled ciabatta bread
Instructions
- Add the tuna and most of the olive oil from the tins to a large mixing bowl.
- Add the drained white beans, crushed Castelvetrano olives, dill pickle mayo, hot honey mustard and banana peppers.
- Add the lemon zest, lemon juice and plenty of fresh dill.
- Use a fork to gently mash and mix everything together, leaving some larger pieces of tuna and white beans for texture.
- Taste and season with freshly cracked black pepper and kosher salt as needed.
- Serve with sliced cucumber, tomatoes, pink pickled onions and grilled ciabatta bread.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Notes
If you can't find Fish Wife tinned Tuna, you can use regular canned tuna, too! Just make sure it's high quality and you enjoy the flavor.