What's For Dinner: A Gentle Pause with Mediterranean Tuna and Olive Salad

May has a way of unfurling itself with such vibrant energy, doesn't it? The world outside my window seems to hum with new life – the leaves are fully out, the birds are particularly boisterous, and my little garden is bursting with hopeful green shoots. It's a beautiful season, full of reminders of growth and renewal, and for that, my heart holds a deep, quiet gratitude.

Yet, amidst all this bustling beauty, life itself often feels like it's speeding up right along with the lengthening days. School years are winding down, schedules fill, and sometimes finding a moment of genuine stillness feels like a rare gem. It’s in these moments that I find myself drawn to meals that nourish not just my body, but also offer a small, simple anchor for my thoughts. This Mediterranean Tuna and Olive Salad is one such meal.

There's something profoundly satisfying about preparing something wholesome and delicious without fuss. It’s a practice of presence, really. Each chop of an olive, each squeeze of lemon, becomes a small act of care. And the end result? A humble feast that feels both light and substantial, a perfect companion to a quiet evening where the only hurry is the sun setting beyond the trees. It reminds me that even when the world spins fast, we can choose to create our own little pockets of peace and give thanks for the good things, however simple.

Ingredients

• 2 (5 ounce) cans good quality tuna in olive oil, drained
• 1/2 cup Kalamata olives, pitted and roughly chopped
• 1/4 cup green olives, pitted and roughly chopped (or more Kalamata if preferred)
• 1/4 cup finely diced red onion
• 1/4 cup finely diced red bell pepper
• 2 tablespoons capers, drained
• 1/4 cup extra virgin olive oil (or more, to taste)
• Juice of 1/2 lemon (or more, to taste)
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• Optional: Handful of cherry tomatoes, halved

Instructions

1. In a medium bowl, gently flake the drained tuna with a fork. We're aiming for flakes, not a paste, to appreciate its texture.
2. Add the chopped Kalamata and green olives, red onion, red bell pepper, and capers to the bowl with the tuna. If using, add the halved cherry tomatoes.
3. Drizzle generously with extra virgin olive oil and squeeze in the lemon juice.
4. Add the fresh parsley.
5. Season with salt and freshly ground black pepper. Remember, the olives and capers add a good amount of salt already, so taste before adding too much.
6. Gently fold all the ingredients together until just combined. You want everything to mingle, but still retain its individual character.
7. Taste and adjust seasonings, adding more olive oil, lemon juice, salt, or pepper as your palate desires.
8. Serve immediately on a bed of crisp greens, alongside some crusty bread for dipping, or even tucked into lettuce cups. It's also lovely as part of a larger mezze spread.

This salad doesn't demand much, asking only for a few fresh ingredients and a few quiet minutes to assemble. It's a testament to the joy found in simplicity, a humble offering that nourishes both the body and a weary soul. As the days lengthen and the blessings of this season unfold, I pray we all find these gentle moments to simply be, to savor a good meal, and to give thanks for the quiet rhythms amidst life's beautiful, sometimes bustling, symphony.

What simple meal or moment helps you find a sense of peace and gratitude during this busy time of year?

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Photo by Tomi Saputra (@udatommo)

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