Mediterranean Mackerel Salad

By • February 25, 2012 2 Comments

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Author Notes: Tinned mackerel fillets and white beans spiked up with lemon, olives and feta make for a nice lunch. Good quality tuna packed in oil could certainly be substituted but I like the mellower flavor of the mackerel packed in oil. Serve this in pita pockets, on lettuce or just on its own for a satisfying meal.inpatskitchen


Makes about 4 servings

  • 3 cups cooked white beans (Great Northern or Canellini work) or 2 14 to 15 ounce cans, drained and rinsed
  • 2 4 ounce tins of mackerel fillets packed in oil (I used Roland brand)
  • 1/4 cup finely diced red onion
  • About 15 Kalamata olives, halved
  • About 12 grape tomatoes, halved
  • 3/4 cup extra virgin olive oil
  • Juice of one lemon
  • 1 large garlic clove
  • 2 teaspoons fresh minced rosemary
  • 1/2 teaspoon salt
  • 3/4 cup chopped flat leaf parsley
  • Salt and pepper for seasoning
  • Crumbled feta cheese for serving (about 1/2 cup or more if you like)
  1. Combine the beans, onion, olives and tomatoes in a medium mixing bowl. Set aside.
  2. In the bowl of a mini food processor add the olive oil, rosemary, garlic clove, salt and lemon juice. Drain the oil from the tinned mackerel and add also. Process until smooth.
  3. Break the mackerel fillets into medium chunks and gently stir them into the beans. Stir in the chopped parsley. Refrigerate for about an hour.
  4. When ready to serve, adjust to taste with salt and pepper. Top each serving with the crumbled feta.

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