Name: Mediterranean Tuna Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 (5 oz) cans white albacore tuna packed in olive oil (or tuna packed in water with 2 tablespoons olive oil added); ¼ cup sliced olives (green, Kalamata, or your choice); 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 + 1 teaspoon fresh lemon juice; ¼ teaspoon kosher salt; 1-2 cloves garlic, minced; ¼ teaspoon freshly ground black pepper

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Introduction

This Mediterranean Tuna Salad is a vibrant and flavorful dish perfect for a light lunch or a refreshing snack. Packed with fresh herbs, tangy capers, and hearty tuna, it comes together quickly and can be served in various ways to suit your mood.

The image shows a white bowl filled with a colorful layered salad, placed on a white marbled surface. The bottom layer is green leafy lettuce, topped with a mix of light beige chickpeas, white butter beans, chopped dark red olives, and bright green cucumber slices placed mostly on the right side. There are chopped red onions scattered over the chickpeas and olives. On one side of the bowl, light pink shredded tuna is arranged, with some chopped red tomatoes mixed in. Two yellow-green pepperoncini peppers and a small bunch of fresh green dill add extra texture and color on the left side. Around the bowl are smaller white and black dishes: a white bowl with dark purple olives, a black bowl with cucumber slices, and a small white plate with lemon wedges. A glass with a yellow liquid is visible at the top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (5 oz) cans white albacore tuna packed in olive oil (or tuna packed in water with 2 tablespoons olive oil added)
¼ cup sliced olives (green, Kalamata, or your choice)
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 + 1 teaspoon fresh lemon juice
¼ teaspoon kosher salt
1-2 cloves garlic, minced
¼ teaspoon freshly ground black pepper

Instructions

Step 1: Drain the tuna if packed in water, then place it in a medium-sized bowl. If using tuna packed in olive oil, add it directly with the oil for extra flavor.
Step 2: Add the sliced olives, roasted red peppers, chopped red onion, cucumber, capers, dill, parsley, lemon juice, minced garlic, kosher salt, and black pepper to the bowl.
Step 3: Toss all the ingredients gently until well combined, making sure the tuna flakes remain chunky for texture.
Step 4: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Step 5: Serve the salad on toast, stuffed in pita bread, over mixed lettuces, or in crisp lettuce cups for a light and satisfying meal.

Tips & Variations

For a creamier texture, stir in a tablespoon of Greek yogurt or mayonnaise.
Swap fresh dill and parsley for basil or mint for a different herbal twist.
Add chopped cherry tomatoes or artichoke hearts for extra color and flavor.
Use red wine vinegar or white balsamic vinegar instead of lemon juice for a tangier bite.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because it contains fresh herbs and lemon juice, it’s best enjoyed fresh but will keep well chilled. Re-stir before serving, and serve cold or at room temperature. Avoid freezing as the texture will be affected.

How to Serve

A white speckled bowl holds a mixed salad with several layers of fresh ingredients. The base layer shows bright green cucumber chunks mixed with red cherry tomato halves. Scattered throughout are pieces of light pink tuna, creamy white cubes of feta cheese, dark purple and green olives, and thin slices of purple onion. The salad is sprinkled with chopped green herbs and red pepper flakes, adding texture and color contrast. A silver spoon rests inside the bowl to the right, and the bowl sits on a white marbled surface with lemon wedges and fresh dill around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna packed in water instead of olive oil?

Yes, you can use tuna packed in water, but add 2 tablespoons of olive oil to keep the salad rich and flavorful.

Is this salad suitable for meal prep?

Absolutely. It holds up well in the fridge for a day or two and makes a quick, healthy lunch option. Just keep any bread or lettuce separate until ready to serve to prevent sogginess.