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Spring Greek Tuna Salad | Blue Harbor Fish Co. (Gluten Free, Paleo, Egg & Dairy Free)

Tuna salad with no mayo? Yes! And it’s even more delicious than you can ever imagine. Spring has sprung and while we may not be able to be outside as much right now we certainly can jam pack all the bright flavors into recipes, right?


This is a sponsored post. All opinions are my own. I only share my honest opinion.


We love tuna in this household but we don’t always just add mayo and stir. Our tuna of choice is definitely Blue Harbor Fish Co. This tuna is MSC certified. MSC is The Marine Stewardship Council which is an international nonprofit organization established to address the problem of unsustainable fishing practices and to safeguard supplies for the future of our oceans. This means that Blue Harbor Fish Co. cares about the practices used to catch their tuna according to environmentally friendly standards that allow fish populations to remain productive and healthy for the future. Their tuna is 100% Line Caught which means keeping our oceans replenished. They use tracking to ensure traceability all the way back to the boat — that is pretty “oFISHial” if I do say so myself. I was going to make another FISH pun but I thought I’d scale back. If you think of one let minnow.


I like to use their Albacore Tuna in Water, which is albacore tuna, water and a little sea salt; and they also offer Albacore Tuna in Water, No Salt Added which is just albacore tuna and water. Plain and simple! Nothing added. It’s just the way it should be — and when you open a can or a pouch of it, you can see all of the big pieces of meat! You can most definitely see the high quality and taste it with each bite.



It looks beautiful, it tastes fresh and doesn’t smell super fishy. It’s also not filled with lots of “tuna water” either. You can eat it right from the can or pouch or use it in a delicious recipe. I love that it’s shelf stable and such a great, high quality pantry item. It’s high in protein, low in calories and carbs and has simple ingredients.


My mama used to make me tuna all the time as a kid and sometimes she didn’t use mayonnaise but would use a “salad dressing” of olive oil (we're Greek so I'm pretty sure we have olive oil in our blood) and fresh lemon juice and toss in veggies. I love eating tuna this way. It’s a nice chance from traditional “mayo tuna salad” which I also enjoy as well.



I really wanted to share a recipe that would brighten your day with flavors and colors. This recipe is quite simple to make and requires chopping a few veggies up but I promise it won’t take long to prepare and it’s so good that I must warn you, it may be devoured quickly. I only speak from experience.


I still stand by my initial statement about tuna in my previous post all about Blue Harbor Fish Co. “Tuna: You either love it, or your mom prepared it wrong when you were a kid!”


For this recipe, feel free to use either the tuna with or without sea salt.

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INGREDIENTS

2 cans Blue Harbor Fish Co. Tuna

2 Persian cucumbers (about 1 cup), sliced & quartered

1/2 cup cherry tomatoes, sliced & quartered

1/2 yellow bell pepper, diced

1/2 red onion, diced

1/4 cup fresh parsley, roughly chopped Dressing:

1/4 cup olive oil

1 lemon, juiced (about 1/4 cup)

2 cloves garlic, minced

1/2 tsp sea salt

1/8 tsp oregano, dried

1/8 tsp thyme, dried

Directions:

Open cans of Blue Harbor Fish Co. tuna and place in a large mixing bowl. You can drain off any excess water from the cans if you’d like. Set bowl aside.



Chop, slice and dice cucumbers, cherry tomatoes, yellow bell pepper and red onion and add to the bowl of tuna.


Roughly chop parsley and add to the bowl of tuna and set aside to make dressing.


Prepare dressing. Add olive oil, juice of one lemon, minced garlic, sea salt, dried oregano and dried thyme to a small bowl and whisk.


Pour dressing over tuna and veggies and mix until everything is combined.


Serve immediately or store in fridge for up to 3 days. Add to lettuce cups or eat right out of the bowl.








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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.