Fish/ FOODIE FAQs

Oregano Tuna Salad

In Maine the weather changed on a dime and it is full on Fall.  The leaves are taking on a slightly yellow-about-to-turn hue, and the mornings are crisp and cold.  We love the Fall, but a few more weeks of summer would have been lovely.  What Fall does bring on is Tailgate Season.  Many of our friends revel in the grilled items, there are some who do not eat meat and need to be fed.  This simple salad can be made in quantity, travel well in a cooler, and give everyone in the crowd another choice.

Print Recipe
Serves: 4 Cooking Time: 10 minutes

Ingredients

  • 2 5oz/142g tins of tuna, oil packed
  • 3oz/85g mayonnaise
  • fresh oregano leaves, removed from stalks

Instructions

1

Drain tuna through a sieve to remove oil.

2

Place in bowl and break up pieces with a fork.

3

Add mayonnaise and blend well.

4

Remove leaves from oregano stalk, reserving a few for garnish.

5

Add remaining leaves to tuna mixture.

6

Serve with a crusty French baguette or in pita pockets lined with fresh lettuce.

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