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Mediterranean Tuna Salad
Ingredients
  • subheading: DRESSING:
  • ¼ cup (54g) red wine vinegar
  • 2 tablespoons (31g) Dijon mustard (do not use regular mustard)
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced (1 teaspoon)
  • ½ cup (98g) extra virgin olive oil
  • 3 tablespoons (47g) lemon juice + ½ teaspoon lemon zest (1 large lemon)
  • 1 tablespoon (24g) honey
  • Fine sea salt and pepper
  • subheading: SALAD:
  • 1 cup (155g) orzo pasta (measured when dry)
  • 2 cans (5 oz.; 142g EACH) tuna (preferably packed in olive oil), drained
  • 1 cup (170g) diced (jarred) roasted red bell peppers, (~3 to 4 peppers) Note 1
  • ½ cup (65g) drained and coarsely chopped kalamata olives
  • ½ cup (18g) chopped flat leaf Italian parsley
  • ½ cup (61g) diced red onion (~½ an onion) Note 2
  • 1-⅓ cup (180g) chopped cucumber (~1 english cucumber or 3 Persian/salad cucumbers)
  • ½ cup (62g) crumbled feta cheese
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