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Easy Vegan Mediterranean Tuna Salad

  • Author: Maria Koutsogiannis
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Salads and Greens
  • Cuisine: Vegan

Description

Plant-based Tuna. Yes, it’s now a thing thanks to Good Catch Foods. Perfect for light and easy vegan meals like this vegan Mediterranean tuna salad.


Scale

Ingredients

For the salad:

23 cups cooked rice

Butternut squash:

3 cups butternut squash, large cube

2 tbsp olive

1 tbsp. onion powder

1 tbsp. garlic powder

1 tsp salt

1/2 tsp pepper

Kale:

1 bunch fresh kale, finely chopped

1 tsp salt

1/2 tsp pepper

Juice of half a lemon

Cucumber:

1 cucumber, minced into thin round slices

1 tbsp olive oil

juice of half a lemon or 3 tbsp. apple cider vinegar*

1 tbsp. dry dill spice

1 tsp salt

1/2 tsp pepper

Radish:

small bunch of radish, minced into thin round slices

1 tbsp olive oil

juice of half a lemon or 3 tbsp. apple cider vinegar*

1 tbsp. dry dill spice

1 tsp salt

1/2 tsp pepper

For the tuna:

2 packets of Good Catch Tuna – Oil & Herbs

1 tbsp. dry dill spice

1 tbsp. olive oil

1/3 cup chopped green + black pitted olives

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp pepper

Juice of half a lemon or 3 tbsp. caper juice


Instructions

Preheat oven to 400F and line a baking sheet with parchment paper.

Into a large bowl mix together all your butternut squash ingredients and place onto the baking sheet.  Bake for around 30 minutes or until golden brown, buttery and perfect!

While your butternut squash baked prepare your kale, cucumber, radish and Tuna Mixture.

For the Tune, simply add all your ingredients into a medium-sized bowl and stir vigorously until everything is well combined. Let it sit and marry while you prep the rest of your ingredients.

For the kale, add your ingredients into a large bowl and massage aggressively till your kale is shiny, softer but still crunchy in texture! I promise you, this is game-changing for your kale game.

For the cucumber and radish, simply add the ingredients for them (in separate bowls) and stir till combined. ** Set aside.

Remove the butternut squash from the oven and begin assembling your little bowls of nourishment.  I put it together in this order, butternut squash, kale, radish, cucumber, rice and tuna!

Enjoy!


Notes

White vinegar works fine in place of apple cider vinegar.

The longer you have your veg pickling in the marinade the better. You can do this step in advance if you wish. They will last up to 5 days in the fridge in a tightly sealed container.

Tuna mixture will last up to one week in a tightly sealed container in the fridge.

Keywords: diet, fish, food, healthy, light, Mediterranean, recipe, salad, tuna, whole