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Iberian Tuna Salad


3-4 Servings

The key to this salad is quality tuna. You may have gone to a restaurant or two where you’ve had a tuna salad that had a nice clean taste and not at all fishy. Odds are, they are using a high -quality tuna in olive oil. Good choices are Genova or RiO. Italian markets are great places for finding good tunas in olive oil.


Salad Ingredients:

Italian Tuna in Oil, 1 tin

Cocktail Tomatoes, 5 quartered

Chickpeas, Drained, rinsed

Kalamata Olives in Olive Oil, ~10 halved

Flat Leaf Parsley, One handful - chopped


Lemon Tahini Dressing Ingredients:

Tahini, 4 tsps

Lemon, Juiced – 4 tsps

Shallot, One medium, halved, minced

Garlic, 2 small cloves, minced

White Wine Vinegar, 2 tsps

Olive Oil, ~ 2 Ts

Kosher Salt and Pepper

Cold Water

Please buy organic whenever possible!


Combine the tuna, garbanzos, olives, tomatoes, and flat leaf parsley in a small bowl.  Sprinkle a pinch of kosher salt and a grind or two of pepper over the mix and gently toss.


For the dressing - In a small measuring cup, mix the Tahini thru the White Wine Vinegar.  Slowly drizzle in the olive oil while whisking at a constant rate.  Add a good ¼ cup of cold water and salt and pepper to taste.  If you prefer a thicker dressing, back off on the cold water a bit. 


Drizzle the dressing over the tuna mixture and gently toss to combine.  Serve with whole pita for a wonderful lunch.

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