The tuna and melon salad is a fresh and tasty dish, perfect to serve at the table as a main or single course, but also as a side dish to accompany a barbecue. I had always eaten melon with prosciutto, and I wanted to “dare” by trying this summer fruit with tuna, and I must say I was very satisfied. I enriched the salad with feta, taggiasca olives, and some sun-dried tomatoes; then I flavored it with fresh scallion and chopped oregano. For a fresh meal without using the stove, this tuna and melon salad is nutritious and easy to make.
Try also:
Filo pastry baskets with salad and melon
Salad with tuna, apple, and cheese
Rice salad with tuna and vegetables
Tuna, mozzarella, and corn salad
Check out the collection Salad: 10 Delicious Recipes for Summer
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
Ingredients
- 1 Melon
- 7 oz Tuna
- 1.75 oz Feta
- 2 tbsps Taggiasca olives
- 10 Sun-dried tomatoes
- 1 Fresh scallion
- to taste Oregano
- to taste Extra virgin olive oil
Preparation
To prepare the tuna and melon salad, cut the melon in half, remove the internal fibers and seeds, peel it, and dice the flesh. Place everything in a bowl.
Drain the tuna (in oil or natural), mash it with a fork, and then add it to the melon. Cut the feta into cubes and add it to the melon and tuna.
Slice the sun-dried tomatoes into strips and add them to the bowl along with the olives. Mix everything well with a spoon.
Chop the scallion and add it to the salad; finish with a generous sprinkle of chopped oregano.
Drizzle with extra virgin olive oil and mix to combine the ingredients well and serve at the table. Enjoy your meal!
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