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Summer Tuna Chop Recipe

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4.2 from 42 reviews

A light and refreshing Summer Tuna Chop salad featuring tuna mixed with vibrant red bell pepper, hearts of palm, Castelvetrano olives, and shallots, tossed in a tangy red wine vinegar and olive oil dressing with a hint of garlic and oregano. Perfect for a quick, healthy lunch served with crostini, crackers, pita, or greens.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 5 ounces tuna, packed in water
  • 1 red bell pepper, diced
  • ½ cup diced hearts of palm
  • ⅓ cup chopped Castelvetrano olives
  • 3 tablespoons diced shallot
  • Kosher salt and pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano

Dressing

  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon mayonnaise

Garnish and Serving Suggestions

  • 2 tablespoons chopped fresh chives
  • Arugula greens, crostini, crackers, pita, or lettuce wraps for serving

Instructions

  1. Combine the base ingredients: In a large bowl, mix the tuna with diced red bell pepper, hearts of palm, chopped Castelvetrano olives, and diced shallot. Season with a pinch of kosher salt and freshly ground black pepper. Sprinkle the garlic powder and dried oregano on top, then toss everything gently to combine all flavors evenly.
  2. Prepare and toss the dressing: In a separate small bowl, whisk together red wine vinegar, olive oil, and mayonnaise until smooth and emulsified. Pour this dressing over the tuna mixture, then toss thoroughly to ensure every ingredient is well coated with the flavorful dressing.
  3. Finish with fresh herbs and serve: Sprinkle the chopped fresh chives on top as a fresh garnish. Serve the Summer Tuna Chop on baguette slices with arugula, on crackers, in lettuce cups, inside pita bread, or over a bed of salad greens. Store leftovers sealed in a container in the refrigerator for up to three days.

Notes

  • This recipe is best served chilled or at room temperature, making it perfect for warm weather meals.
  • Hearts of palm add a unique tender crunch and can be substituted with artichoke hearts if needed.
  • Use fresh herbs and good quality olive oil for the best flavor.
  • The recipe keeps well for up to three days refrigerated, making it great for meal prep.
  • Optional: Add a squeeze of lemon juice for extra brightness if desired.
  • Serve with your choice of bread or fresh greens to customize the dish.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/summer-tuna-chop-recipe/