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tuna tomato salad with peas, onions, and cilantro on a white plate

Tuna Tomato Salad

Quick and easy tuna tomato salad recipe featuring fresh and juicy thick tomatoes topped with chunky tuna and bean salad.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 4 people
Calories: 312kcal
Author: Marwin Brown

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons green or kalamata olives halved
  • ¼ cup cilantro leaves plus more for garnish
  • 15 oz canned chickpeas 15 oz. beans, drained and rinsed
  • 10 oz canned tuna 5 oz. each tuna*, preferably packed in natural juices, drained and broken into chunks
  • 1 medium red onion thinly sliced
  • 8 thick slices large tomatoes heirlooms work great

Instructions

  • In a medium bowl, whisk together oil, lemon juice, salt, and pepper. Add cilantro, beans, tuna, olives, and onions and stir gently just until coated.
  • Arrange tomato slices on 4 plates and spoon tuna mixture on top, dividing evenly. Garnish each with more cilantro

Video

Notes

  • Substitute any canned legumes (chickpeas, navy, blackeyed peas) 
  • Make the salad a day ahead

Nutrition

Serving: 0g | Calories: 312kcal | Carbohydrates: 28g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1129mg | Potassium: 927mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2194IU | Vitamin C: 40mg | Calcium: 88mg | Iron: 3mg
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