Kalyn's Kitchen

Tuna and Tomato Salad with Peperoncini

Tuna and Tomato Salad with Peperoncini is a tasty low-carb lunch or dinner option made with my favorite tuna packed in olive oil!

PIN Tuna and Tomato Salad with Peperoncini to try it later!

The weather is still way too hot in Utah, so this Tuna Salad with Tomatoes and Peperoncini was a perfect easy dinner on a day when cooking was just out of the question. This salad uses some of my very favorite summer ingredients like tuna packed in olive oil, grape tomatoes, Greek Peperoncini, and parsley, plus a spicy dressing that uses some of the Peperoncini juice and Green Tabasco Sauce to give it a definite kick.

This new salad recipe actually started out to be an update for Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini that was back in the archives. But when I started to make that salad to take better photos, I realized I didn’t want the carbs from beans. And I loved how the salad turned out without beans (plus a few minor tweaks to the recipe) and I knew that my low-carb readers wouldn’t look twice at a salad with beans, even if I gave the suggestion of leaving them out.

So that’s how I ended up with two similar salads with these beloved ingredients; take your choice of beans or no beans for this tasty salad! And have fun seeing how my food photography has improved, at least I hope so even though this salad isn’t overly photogenic.

What Kind of Tuna Do I Use?

I discovered Genova Tuna Packed in Olive Oil (affiliate link) more than 10 years ago, and when my store stopped carrying it, I started buying it on Amazon! Of course I can’t see through the computer screen to see which brand of tuna you buy, but I do want to emphasize how good the tuna packed in olive oil is in a salad like this. I’ve been raving about this delicious canned tuna for years, and (in case you’re wondering) this company has never paid me or given me free products to talk about their amazing tuna. But try the tuna packed in olive oil if you haven’t had it. I promise, you’ll be glad you did! And check out My Favorite Low-Carb Recipes with Tuna Packed in Olive Oil for more treats with canned tuna!

Spicy Tuna Salad with Peperoncini, Tomatoes, and Parsley

How to Make Tuna and Tomato Salad with Peperoncini:

(Scroll down for complete recipe with nutritional information.)

  1. Drain tuna Packed in Olive Oil (affiliate link) into a colander placed in the sink. Break tuna apart with a fork.
  2. Whisk together olive oil, lemon juice, Peperoncini juice, Green Tabasco Sauce (affiliate link), and Spike Seasoning (affiliate link) to make the flavorful dressing.
  3. Slice green onions, chop parsley, and measure out the sliced Peperoncini (or cut off stems, drain, remove seeds, and slice if you’re starting with whole Peperoncini.)
  4. Cut enough cherry or grape tomatoes in half to make 2 cups tomatoes.
  5. Add the tomatoes, sliced Peperoncini, chopped parsley, and sliced green onions to a bowl and combine with dressing, stirring to thoroughly coat the ingredients with dressing.
  6. Add the chunks of tuna and gently combine. (Don’t over-mix, you want chunks of tuna in the finished salad.)
  7. Season to taste with salt and fresh ground pepper. Serve right away and enjoy!

More Tasty Recipes with Tuna Packed in Olive Oil:

Tomato, Avocado, and Tuna Salad
Low-Carb Zucchini Noodles with Tuna and Green Olives
Cucumber Avocado Salad with Tuna, Cilantro, and Lime
Cucumber Salad with Tuna and Basil
Tuna Salad Lettuce Wraps

Tuna and Tomato Salad with Peperoncini

Tuna and Tomato Salad with Peperoncini

Yield 6 servings
Prep Time 20 minutes
Total Time 20 minutes

This Tuna and Tomato Salad with Peperoncini uses some of my favorite summer ingredients.

Ingredients

Salad Ingredients:

  • two 5 oz. cans tuna packed in olive oil
  • 1 cup sliced peperoncini peppers
  • 1/2 cup sliced green onion
  • 2 cups cherry or grape tomatoes, cut in half
  • 3/4 cup chopped fresh parsley (more or less to taste)
  • salt and fresh-ground black pepper to taste

Dressing Ingredients:

  • 4 T extra-virgin olive oil
  • 2 T fresh-squeezed lemon juice (see notes)
  • 1 T Peperoncini brine (from the jar)
  • 1/2 tsp. Green Tabasco Sauce (optional but good)
  • 1 tsp. Spike Seasoning (or use another all-purpose seasoning that you like)

Instructions

  1. Drain 2 cans tuna packed in olive oil into a colander placed in the sink. Break tuna apart with a fork.
  2. Whisk together olive oil, lemon juice, Peperoncini brine, Green Tabasco Sauce (affiliate link), and Spike Seasoning (affiliate link) to make the dressing.
  3. Slice enough green onion to make 1/2 cup thinly sliced green onions.
  4. Wash parsley if needed and spin dry in salad spinner (affiliate link). Then chop parsley enough to make about 3/4 cup parsley (or less if you're not much of a parsley fan.
  5. Measure out one cup of sliced Peperoncini. (Or cut off stems, drain, remove seeds, and slice if you're starting with whole Peperoncini.)
  6. Cut enough cherry or grape tomatoes in half to make 2 cups tomatoes.
  7. Add the tomatoes, sliced Peperoncini, chopped parsley, and sliced green onions to a bowl and combine with dressing, stirring to thoroughly coat the ingredients with dressing.
  8. Add the chunks of tuna to ingredients in the bowl and gently combine. (Don't over-mix, you want chunks of tuna in the finished salad.)
  9. Season to taste with salt and fresh ground pepper and serve.

Notes

I used my fresh-frozen lemon juice for this recipe. I like to use Genova Tuna Packed in Olive Oil (affiliate link) for this recipe.

 

Recipe Created by Kalyn and inspired by Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 22mgSodium: 675mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 15g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Spicy Tuna Salad with Peperoncini, Tomatoes, and Parsley

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tuna and Tomato Salad with Peperoncini is a great dish for low-carb diet plans, and for any phase of the South Beach Diet. For Keto you may want to reduce the amount of tomatoes.

Find More Recipes Like This One:
Use Salad Recipes to find more tasty salads like this one! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Tuna and Tomato Salad with Peperoncini

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    6 Comments on “Tuna and Tomato Salad with Peperoncini”

  1. Fantastic recipe! Made this twice and it was loved by all.. thank you!

  2. That’s quite a beautiful salad. I wish it would stop raining here so I would think salad more often!

  3. You drain the olive oil, then add olive oil.

    I don’t get it.

    • I prefer fresh olive oil for the dressing so the flavors of lemon and Peperoncini really stand out. But you can make it with the oil that drains off the tuna if you prefer.