The inspiration from this recipe came from The Freehouse. A local restaurants in Minneapolis. If you live in the Twin Cities then you know how great the food is at Freehouse. I’ve ordered this salad at least three times, so I figured it was about time to recreate the Mediterranean Tuna Salad at home.
Unlike other tuna salads, this Mediterranean Tuna Salad is free of mayonnaise.
Even before my sensitive stomach problems developed, I wasn’t a fan of mayonnaise. I was always a mustard girl on sandwiches. When my dad would make us our sandwich for road trips or to take to the beach with us, I’d tell him to lighten up or skip the mayo. Otherwise it’ d be oozing out of the sides of the sandwich, no thanks. (( Sorry Dad, love ya! ))
So, if you’re a mayonnaise hater like me, you’ll love this Mediterranean Tuna Salad. And if you’re a potato lover, then you’ll really love this salad. I know “salad” typically means a bunch of greens and vegetables. And I love those kinds of salads, but sometimes I need a little more. The crispy red potatoes, roasted with garlic in my cast iron skillet, take this Mediterranean Tuna Salad from okay, to super awesome. In my totally unbiased humble opinion.
While I’m not doing Whole30 right now, I like to try to follow the guidelines when I can. Avoiding processed food, dairy, beans, and other irritants is really important to me. Otherwise I tend to feel groggy and even a bit anxious. Not because I have guilt about what I ate, but because my body doesn’t handle certain foods very well.
Whether you’re doing Whole30 or not, this Mediterranean Tuna Salad is perfect for lunch or dinner.
Just roast the potatoes at the beginning of the week, mix up the tuna with artichokes and capers, throw in some romaine, and enjoy! It’s a quick, easy and affordable weeknight meal that everyone will love!
*Safe Catch sent me a sample pack of their tuna to try, but all opinions in this post are completely my own!*
Looking for a quick weeknight meal? This Mediterranean Tuna Salad is PERFECT for you. It's packed with flavor, Whole30 approved, and mayonnaise free!
- 1 can Garlic Herb Tuna
- 1/2 cup artichokes, chopped
- 4 tbsp capers
- 2 cups romaine, chopped
- 3 cups red potatoes, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- salt and pepper to taste
Add all ingredients to bowl and mix to combine.
Preheat oven to 350 degrees.
Chop red potatoes into small cubes.
Combine with olive oil, garlic, and salt and pepper in a cast iron skillet over medium high heat.
Cook for 10 minutes, stirring occasionally to brown all sides.
Transfer cast iron skillet to the oven and cook for 20 minutes, or until potatoes are soft on the inside and crispy on the outside.
Remove from oven and let cool before combining with the tuna salad ingredients.I
If you'd like to prep this recipe for a week of meals, you can cook the potatoes ahead of time and mix the tuna salad together right before eating!
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