Ingredients:

  • 2 cans (5 oz / 142g each) skipjack or albacore tuna in water, drained
  • 1 cup (240ml) canned chickpeas, rinsed and drained
  • 1/2 cup (75g) crumbled feta cheese
  • 1/3 cup (50g) pitted Kalamata olives, halved
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 clove (3g) garlic, minced
  • 1/2 tsp (2.5g) dried oregano
  • 1/2 cup (75g) English cucumber, finely diced
  • 1/4 cup (40g) red onion, finely diced
  • 1/4 cup (15g) fresh flat-leaf parsley, chopped
  • 2 tbsp (20g) capers, drained

Instructions:

  1. Drain the tuna and chickpeas thoroughly using a fine-mesh strainer. Press down lightly on the tuna to remove excess water to ensure the dressing adheres properly. Place both in a large mixing bowl.
  2. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and oregano until the mixture is opaque and thickened.
  3. Add the diced cucumber, red onion, parsley, capers, olives, and feta to the tuna and chickpea base.
  4. Pour the dressing over the mixture and use a rubber spatula to gently fold the ingredients together until coated, avoiding breaking the tuna flakes.