I love meals that are quick to prepare but taste amazing. This recipe is perfect for when I want something light yet filling. It serves one as a meal or can be prepared for many as a tasty side dish. The combination of tuna, fresh veggies, and a tangy dressing really wakes up my taste buds.

Making this dish is super simple. I just mix olive oil, balsamic vinegar, and lemon juice with some Italian herbs. Then, I chop up red pepper, cucumber, and spring onion. After that, I toss in the tuna and olives, and finally add some chopped iceberg lettuce. If I’m feeling fancy, I like to sprinkle some blue cheese on top.

For swaps, you can use chickpeas instead of tuna or swap the blue cheese for feta. This salad goes well with grilled chicken or pasta dishes. It’s versatile and really easy to customise based on what I have in my fridge.

Recipe Overview

This recipe is quick, easy, and versatile.

Ingredients List

Here’s what you need for this tasty dish:

• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 4 tbsp lemon juice
• 1/2 teaspoon Italian herbs
• 1.5 inches of red pepper
• 2 inches of cucumber
• 1 tin (185g) of tuna
• 12 olives
• 3/4 iceberg lettuce leaves, chopped thinly
• 1 small spring onion, chopped finely
• Optional: cheese of your choice (I added blue cheese)

These ingredients all work well together, bringing different flavours and textures to the dish. You can play around with the amounts based on what you prefer.

Serving Size Explanation

This recipe can serve one person as a complete meal. If you’re wanting to share, you can easily scale it up. For a side dish, it’s suitable for 2-4 people depending on what else you’re serving.

When I enjoy it for lunch, I tend to eat it all by myself. As a side during dinner, it pairs wonderfully with grilled chicken or fish, and everyone loves it! Adjust the ingredient quantities if you have more guests.

Preparation Steps

Start by gathering all your ingredients. You’ll need:

• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 4 tbsp lemon juice
• ½ tsp Italian herbs
• 1.5-inch red pepper
• 2 inches cucumber
• 1 tin of tuna (185g)
• 12 olives
• ¾ iceberg lettuce leaves, chopped
• 1 small spring onion, finely chopped
• Optional: cheese of your choice, like blue cheese

First, grab a bowl. I like to mix the dressing in here. Combine the olive oil, balsamic vinegar, lemon juice, and Italian herbs. Then, whisk it all together until it’s smooth.

Next, chop the red pepper and cucumber into small pieces. This adds great crunch and flavour.

Drain the tuna and place it in the bowl with the dressing. Toss in the chopped red pepper, cucumber, and olives.

Now, take the chopped iceberg lettuce and spring onion. Mix them right into the bowl too.

If you’re using cheese, crumble it on top of the salad. Blue cheese adds a lovely tang.

Give everything a good toss to coat it well with the dressing.

Your salad is ready to serve! Enjoy it as a refreshing meal for one or as a light side dish for many.

Alternative Ingredients

There are plenty of ways to adjust this recipe based on what you prefer or need. Here are some options for vegetarian swaps and allergy-friendly alternatives that keep it tasty.

Vegetarian Swaps

If you want to make this dish vegetarian, you can replace the tuna with chickpeas or a mix of your favourite beans. This adds protein and a nice texture.

Instead of using olives, you might try sun-dried tomatoes for a different flavour. You can also switch the blue cheese for a herb-infused tofu or a creamy plant-based cheese.

For the dressing, you could use maple syrup or agave nectar in place of the balsamic for a slight sweetness. All of these swaps mean you can keep enjoying the dish without using any meat products.

Allergy-Friendly Options

For anyone with allergies, it’s easy to adjust this recipe. If you have a fish allergy, you can skip the tuna and use grilled chicken or roasted vegetables instead. This keeps my meal filling and satisfying.

Instead of olive oil, you could choose avocado oil, which has a similar taste and is great for cooking.

If you’re allergic to dairy, you can leave out the cheese or opt for a lactose-free option. These alternatives still make the dish enjoyable without sacrificing flavour.

Complementary Dishes

This tuna salad works well with many other dishes. I love pairing it with something light and refreshing. Here are a few ideas you might enjoy.

• Crusty Bread: A slice of fresh bread makes a good side. It’s perfect for scooping up the salad.
• Roasted Vegetables: I often serve it with some tasty roasted veggies. Carrots and zucchini add a nice touch.
• Potato Wedges: Crispy potato wedges can be a great side. They add some crunch and fill you up.
• Quinoa Salad: A simple quinoa salad complements it nicely. I like adding cherry tomatoes and parsley for flavour.
• Pasta: Cold pasta salad works too. Just toss in some olives and bell peppers for a fun twist.

Feel free to mix and match these sides. They all bring a bit of extra flavour to the meal. Experiment and find what you like best!

Quick Tuna Salad With Olives and Peppers (No Cook, 20 minutes, One Dish)

I love meals that are quick to prepare but taste amazing. This recipe is perfect for when I want something light yet filling. It serves one as a meal or can be prepared for many as a tasty side dish. The combination of tuna, fresh veggies, and a tangy dressing really wakes up my taste buds.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American, Mediterranean

Servings 1 people

Ingredients

  

• 2 tbsp olive oil
• 2 tbsp balsamic
• 4 tbsp lemon juice
• 1/2 teaspoon Italian herbs
• 1.5 inch red pepper
• 2 inches cucumber
• 185 g tuna
• 12 olives
• 3/4 ice berg lettuce chopped thinly
• 1 small spring onion chopped thinly
• optional a cheese of your choice I added blue cheese

Instructions

 

• First, grab a bowl. I like to mix the dressing in here. Combine the olive oil, balsamic vinegar, lemon juice, and Italian herbs. Then, whisk it all together until it’s smooth.
• Next, chop the red pepper and cucumber into small pieces. This adds great crunch and flavour.
• Drain the tuna and place it in the bowl with the dressing. Toss in the chopped red pepper, cucumber, and olives.
• Now, take the chopped iceberg lettuce and spring onion. Mix them right into the bowl too.
• If you’re using cheese, crumble it on top of the salad. Blue cheese adds a lovely tang.
• Give everything a good toss to coat it well with the dressing.
• Your salad is ready to serve! Enjoy it as a refreshing meal for one or as a light side dish for many.

Notes

Allergy-Friendly Options

For anyone with allergies, it’s easy to adjust this recipe. If you have a fish allergy, you can skip the tuna and use grilled chicken or roasted vegetables instead. This keeps my meal filling and satisfying.

Instead of olive oil, you could choose avocado oil, which has a similar taste and is great for cooking.

If you’re allergic to dairy, you can leave out the cheese or opt for a lactose-free option. These alternatives still make the dish enjoyable without sacrificing flavour.

Complementary Dishes

This tuna salad works well with many other dishes. I love pairing it with something light and refreshing. Here are a few ideas you might enjoy.

Crusty Bread: A slice of fresh bread makes a good side. It’s perfect for scooping up the salad.

Roasted Vegetables: I often serve it with some tasty roasted veggies. Carrots and zucchini add a nice touch.

Potato Wedges: Crispy potato wedges can be a great side. They add some crunch and fill you up.

Quinoa Salad: A simple quinoa salad complements it nicely. I like adding cherry tomatoes and parsley for flavour.

Pasta: Cold pasta salad works too. Just toss in some olives and bell peppers for a fun twist.

Feel free to mix and match these sides. They all bring a bit of extra flavour to the meal. Experiment and find what you like best!

Keyword fish, one dish, salad