Mediterranean Tuna Salad

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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.

Overhead view of tuna salad in a large bowl with wooden spoon in it. Garnished with fresh herbs and lemon slices.

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: cucumber, celery, tomatoes, onion, olives, parsley, tuna, balsamic vinegar, oil, dijion mustard, oregano.

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.

Two pictures showing how to make the salad.

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.

A spoon dipping into the Mediterranean tuna salad ready to serve.

FAQs

WHAT KIND OF TUNA TO USE?

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.

CAN THIS TUNA SALAD BE MADE IN ADVANCE?

Yes! It can be made up to 3 days in advance.

HOW TO STORE MEDITERRANEAN TUNA SALAD.

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.

Close up of Mediterranean tuna salad.

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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Close up of Mediterranean tuna salad.

Mediterranean Tuna Salad

Course: Salad
Cuisine: Mediterranean
Keyword: healthy tuna salad, mediterranean tuna salad
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.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 (as a large main salad)
Calories: 134kcal
Author: Malinda Linnebur
Print Recipe Save Recipe

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

  1. 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. 
  2. 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.

Nutrition

Calories: 134kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.2mg | Sodium: 484mg | Potassium: 266mg | Fiber: 2g | Sugar: 4g | Vitamin A: 867IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 1mg

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