• ¼ cup olive oil
  • 3 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp minced garlic
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp cracked black pepper
  • 10 oz wild caught albacore tuna (packed in water), drained
  • 1 cup English cucumber, chopped
  • ⅓ cup kalamata olives (rinsed, pitted and chopped)
  • ¼ cup finely chopped red onion
  • ¼ cup chopped parsley
  • 8-10 lettuce leaves
  1. Start by making the dressing: Add the first seven ingredients (through the black pepper) in a small bowl and whisk vigorously to combine. Set aside.
  2. Next, assemble the tuna salad by adding the remaining ingredients to a mixing bowl. Toss well, then pour the dressing over the top and stir to combine. Refrigerate for 30 minutes to chill.
  3. Scoop the tuna salad onto the lettuce and serve.