Tuna-Vegetable Salad Recipe

Name: Tuna-Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces tuna in water; 1 tomatoes (seeded); 1 sweet red pepper (seeded); 2 green onions or 2 scallions; 2 tablespoons fresh lemon juice; 2 teaspoons olive oil or 2 teaspoons vegetable oil; ½ teaspoon red chili powder (berbere); ¼ teaspoon garlic powder; 1 hot green pepper (seeded); salt and black pepper

Servings: persons

1
Open the canned tuna; place it on tight strainer, rinse once with cold water; put it in serving dish and flake finely.
2
Chop thinly the tomato, scallions, sweet pepper and hot pepper;.
3
Prepare the salad dressing - mix the lemon juice, oil, red chili pepper powder, garlic, black pepper and salt; Whisk it well.
4
Combine the tuna and vegetable with the salad dressing; mix it well; keep it in fridge until serving time.
5
Serve it with lettuce, injera, pitta bread or as a sandwich.
6
P.S.
7
If red chili pepper is unavailable, use minced parsley or basil to garnish the tuna salad.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces tuna in water, 1 tomatoes (seeded), 1 sweet red pepper (seeded), 2 green onions or 2 scallions, and more.

Yes, Tuna-Vegetable Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuna-Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions