Real Food Mediterranean Tuna Zucchini Salad Recipes

MEDITERRANEAN TUNA SALAD

Steps:

• Add red bell pepper, red onion, cucumber, albacore tuna fish, garlic, chickpeas, black olives and lemon zest in a large mixing bowl and mix.
• Drizzle olive oil, lemon juice and season with salt and freshly ground black pepper.
• Garnish with fresh parsley and serve cold. Enjoy!

MEDITERRANEAN TUNA SALAD

Steps:

• Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
• Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
• Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
• Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

REAL FOOD MEDITERRANEAN TUNA ZUCCHINI SALAD

Steps:

• In a mixing bowl, combine all the ingredients
• Mix well so that all the tuna is evenly incorporated
• Serve immediately, or refrigerate until ready to serve (be sure to give it a stir if not serving immediately)

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Steps:

• Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

ZUCCHINI SALAD

Steps:

• Preheat oven to 400 degrees.
• Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
• Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

MEDITERRANEAN TUNA SALAD

Steps:

• In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna., Serve over lettuce. Sprinkle with cheese if desired.

MEDITERRANEAN ZUCCHINI SALAD

Steps:

• Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

MEDITERRANEAN TUNA SALAD

Steps:

• Combine the tomatoes and capers in a blender or food processor and process on low until you have a watery yet chunky dressing that will adhere to the salad.
• Place the vegetables and lettuce in a bowl, add the dressing, season with salt and pepper, and toss to coat everything evenly.
• Spoon the mixture evenly onto four plates and top each salad with 2 ounces of tuna.
• Tips:.
• Look for vegetable mixes with include cauliflower, cabbage, broccoli, zucchini and carrots.
• Add ¼ cup basil to lift up the freshness for an additional 2 calories per serving.
• Try adding 1 teaspoon of prepared horseradish to the tomato and caper dressing for a delicious metabolism booster with only an added 2 calories!