This refreshing Mediterranean Tuna Salad is quick and easy to prepare. It bursts with the vibrant flavors of crisp, colorful vegetables, a flavorful dressing, and protein-packed tuna, the perfect blend of freshness and convenience.
If you are looking for a mayo-free tuna salad, this is the one you have to try! It’s super flavorful, light, and refreshing, perfect for any night of the week. It’s also great for make-ahead lunches you can take to work.
We have also been enjoying this Strawberry Cobb Salad with all the fresh strawberries that are on sale lately. Or this Asian Chicken Salad, which is one of our favorites!
This Mediterranean Tuna Salad Is:
- Easy to prepare…no cooking involved!!
- Easy to customize and make it your own
- Budget-friendly
- Uses easy-to-find ingredients
Ingredients
TUNA: I usually use tuna packed in water because that is what my family likes best, but feel free to use tuna packed in oil if that is what you have.
CUCUMBER: I am using an English cucumber, so I don’t have to peel it. If you use a regular cucumber, be sure to peel it.
CELERY, TOMATO, RED ONION: You can replace the red onion with green onion.
OLIVES
PARSLEY
DRIED OREGANO, DIJION MUSTARD, OLIVE OIL: These are used to make the dressing.
How To Make Mediterranean Tuna Salad
This is just a quick overview of the method for this tuna salad. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Chop all the veggies and add to a large bowl. Add the drained tuna.
STEP 2: Combine the dressing ingredients and pour over vegetables. Toss lightly to coat everything. It can be served immediately or covered and refrigerated until ready to serve.
FAQs
It is more of a personal preference whether to use tuna packed in oil or water. Albacore tuna is firmer in texture and will not break up as much as chunk light. Chunk light has a milder flavor than albacore.
Yes! It can be made up to 3 days in advance.
Store in an airtight container in the refrigerator for up to 3 days. Give it a light mix before serving. Just a note: the longer it sits, the softer the vegetables will be.
Variations
- Add feta cheese
- Drain 1 can of white beans or chickpeas and stir in for extra protein
- To make it creamy but still healthy, stir in 1/4 cup of greek yogurt
- Change out the parsley for different fresh herbs
Serving Suggestions
- Use it for filling for a sandwich or as a wrap
- Serve in pita pockets
- Make lettuce wraps with it
- Serve with pita chips
- Eat it as a large salad
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Mediterranean Tuna Salad
Ingredients
- 1 cup (150g) halved grape tomatoes
- 1 stalk celery, diced
- ½ cup (50g) roughly chopped olives
- ½ English cucumber, chopped
- 2 tablespoons diced red onion
- 2 tablespoons minced fresh parsley
- 2 (5 oz) (141g) can tuna, drained
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
Instructions
- Place all chopped vegetables and tuna in a large bowl.
- In a small bowl or mason jar, combine the oil, vinegar, oregano, and Dijon mustard, along with salt and pepper to taste. Mix or shake well to combine. Pour over the salad and toss lightly. Taste and add more salt and pepper as needed. Sometimes a nice squeeze of lemon will brighten up the flavors. Serve immediately or cover and refrigerate until ready to serve.
Notes
- STORAGE: Store in an airtight container in the refrigerator for up to 3 days. Give it a light mix before serving. Just a note: the longer it sits, the softer the vegetables will be.
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
