Karin Calloway

Food columnist for The Augusta Chronicle.

Mediterranean Tuna Couscous Salad is chock-full of vegetables

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Pasta salads make great pack-and-go lunches, but they’re often loaded with pasta and little else. This pasta salad is packed with vegetables, healthful fats from the olives and olive oil, and enough protein for it to sustain you until dinner.

You could use a bottled vinaigrette to dress this Mediterranean Tuna Couscous salad, but a simple combination of olive oil, lemon juice, herbs and capers works perfectly.  CHRIS THELEN/SPECIAL
CHRIS THELEN/SPECIAL
You could use a bottled vinaigrette to dress this Mediterranean Tuna Couscous salad, but a simple combination of olive oil, lemon juice, herbs and capers works perfectly.

For the pasta, I suggest using Israeli couscous, which you can find in the ethnic foods aisle. It is sometimes called pearl pasta, and if you aren’t able to find it, substitute any small pasta such as orzo or datalini. You’ll need one cup of whichever shape pasta you decide to use.

I toss the pasta with a combination of diced tomatoes, cucumber and kalamata olives, but feel free to go nuts with the vegetables and add whatever you have on hand. Cubes of zucchini or yellow squash would be delicious additions.

You could use a bottled vinaigrette to dress this salad, but I prefer to make my own. For this salad, I just whisk up a simple combination of olive oil, lemon juice, herbs and capers.

The last step is folding in two cans of drained tuna. Use whatever you have in the pantry, either albacore or chunk light tuna. I really like the flavor of olive-oil packed tuna in this recipe.

The salad is enough for four hearty lunch portions.

MEDITERRANEAN TUNA COUSCOUS SALAD
  • 1 cup uncooked Israeli couscous, or other small pasta, cooked according to package directions and rinsed and drained
  • 3-5 Roma tomatoes, cored and diced, about 1½-2 cups diced tomato
  • 1 large cucumber, peeled (if waxed) and diced, about 1½-2 cups diced cucumber
  • ¾ cup sliced pitted kalamata olives
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons capers
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon dried oregano
  • Garlic salt and freshly ground black pepper, to taste
  • 2 (7-ounce) cans albacore or chunk light tuna packed in water, drained

Place the couscous, tomatoes, cucumber, olives, parsley and capers into a bowl or container with a tight fitting lid. Whisk the olive oil and lemon juice together in a small bowl. Season to taste with the garlic salt and black pepper. Toss with the pasta and vegetables and then fold in the tuna. Taste and add additional garlic salt and black pepper, as needed. Refrigerate until ready to serve.

Makes 4 servings.

WHAT’S COOKING?

Watch Karin prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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