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Tuna Couscous Salad Recipe | The Mediterranean Dish. Canned tuna takes on an Italian twist with kindey beans, fresh veggies, capers and more! Add heat and ready couscous pilaf from @wildgardenfoods for an easy weeknight dinner! See the full recipe on TheMediterraneanDish.com

No-Mayo Tuna Couscous Salad Recipe


Description

Easy couscous salad recipe with tuna, beans and fresh vegetables and herbs. Super healthy and satisfying.


Scale

Ingredients

  • 1 can kidney beans, rinsed and drained
  • 8 oz grape tomatoes, halved
  • 2 celery stalks, chopped
  • 1/3 cup chopped red onions, PLUS a few onion slices for garnish
  • 1/4 cup chopped chives
  • 1/4 cup chopped fresh parsley leaves, PLUS more for garnish
  • 1 1/2 tbsp capers
  • 2 ¬†5-oz cans quality Albacore tuna, drained
  • 1 tsp sweet paprika
  • 1/2 tsp cumin
  • Salt and Pepper
  • 1 tsp white wine vinegar
  • 1 tsp fresh lemon juice
  • 1/4 cup quality extra virgin olive oil
  • 2 soft-boiled eggs, peeled and halved
  • 1 8.8-oz package Wild Garden Heat and Serve Couscous Pilaf¬†

Instructions

  1. In a salad bowl, combine the kidney beans, tomatoes, onions, chives, parsley and capers. Mix. Break the tuna up with a fork and add to the bean mixture.
  2. Add the the spices, salt and pepper, vinegar, lemon juice and olive oil. Mix everything gently to combine. Set aside for a few minutes to the flavors combine.
  3. Heat the Wild Garden Couscous Pilaf according to package instructions. This only takes 90 seconds in the microwave.
  4. Transfer the couscous pilaf from package to a serving platter. Top with the tuna salad. Add boiled eggs and onion slices. Enjoy at room temperature.

  • Category: Salad
  • Cuisine: Mediterranean

Keywords: Couscous salad, tuna salad, Mediterranean salad