This Mediterranean tuna salad comes together in 10 minutes or less, is made with simple pantry staples, and is full of bright Mediterranean flavor for a fresh and filling but light lunch.
When it comes to sandwiches, I’m a tuna salad devotee through and through (extra pickles and potato chips, please!). Tasty as that is, most days I crave more flavor with fewer calories, which is where this healthy Mediterranean tuna salad comes into play. Similar to my Tuscan tuna salad and French-style tuna salad, this one is a no-mayo tuna salad loaded with fresh herbs, zesty lemon juice and garlic, briny capers, olives, smoky roasted red peppers, plus cucumber for a nice crunch. It’s precisely the kind of thing I crave for lunch every day.
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Why You’ll Love It
- This Mediterranean tuna salad is so fresh and flavorful, light, and healthy
- It’s easy to make and meal prep (it comes together in 10 minutes or less!)
- It’s made largely with pantry and fridge staples and is versatile so you can make easy swaps depending on your personal preference or on what ingredients you have available
Mediterranean Tuna Salad Ingredients
- White albacore tuna packed in olive oil—Use high-quality tuna here —it doesn’t need to be fancy but don’t use the cheap stuff either. I prefer tuna packed in oil for this recipe, but chunk tuna packed in water works fine. Take note that you’ll want to add some olive oil so it isn’t stiff and chalky.
- Green olives—pitted kalamata or plain old black olives would work equally well
- Red onion—a shallot would also work great, but I like the color red onion adds
- Cucumber—I prefer English/Persian cucumbers because they’re typically firmer and less watery, but I still like to scrape out the seeds
- Capers—for a briny bite
- Roasted red peppers—for color, brightness, and a subtle smoky, tangy flavor
- Garlic—or garlic powder
- Kosher salt and freshly ground black pepper—always, for flavor
- Fresh Dill—for color and freshness (omit if you don’t care for dill)
- Fresh Parsley—for color and freshness
- Lemon juice—or you could use red wine vinegar instead
Pro Tip: Add 2-3 tablespoons of Greek yogurt for a bit of creaminess, and add 2-3 tablespoons of olive oil if you’re using tuna packed in water.
How to Make Mediterranean Tuna Salad
This tuna salad couldn’t be simpler to make. Just have everything prepped and chopped and simply add all of the ingredients to a medium-sized bowl. Toss to combine, taste, and season with more salt and pepper if needed.
Mediterranean Tuna Salad Variations
- Almonds or pistachios would be a great addition for even more crunch
- Use 1 can of tuna instead of 2, and add a can of (drained) chickpeas or cannellini beans
- Add Greek yogurt (2-3 tablespoons) if you like a creamy tuna salad
- Sprinkle with feta cheese for tang
- Swap parsley or dill for mint
What to Serve with Mediterranean Tuna Salad
- Serve over farro, a nutty grain that adds more low-carb protein
- Serve or make with cannellini beans (from the can or my recipe for stewed cannellini beans) or chickpeas
- Chopped lettuce, arugula, or mixed greens
- On grilled toast or pita
More Tuna Recipes to Try
- Classic Tuna Salad
- THE BEST Nicoise Salad
- French-Style Tuna Salad
- Mango and Ahi Tuna Poke Salad
- Tuscan Tuna and White Bean Salad
- The BEST Tuna Noodle Casserole from Scratch
- Mediterranean White Bean and Tuna Salad Toasts
Mediterranean Tuna Salad
Ingredients
- 2 5 oz cans white albacore tuna packed in olive oil (if using tuna packed in water, you’ll want to add 2 tablespoons of olive oil to the salad)
- ¼ cup sliced olives (green, Kalamata, or your favorite variety)
- ¼ cup roasted red peppers drained and chopped
- ¼ cup finely chopped red onion
- ¼ cup English cucumber seeded and chopped
- 2 tablespoons capers drained
- 3 tablespoons fresh dill roughly chopped
- 3 tablespoons fresh parsley roughly chopped
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
- 1-2 cloves garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Add all of the ingredients to a medium-sized bowl and toss to combine. Taste, and season with more salt and pepper if needed. Serve on toast, pita bread, over lettuces, or in lettuce cups.
Notes
If you like garlic as I do, add an extra clove.
If adding Greek yogurt, do 2-3 tablespoons.
