Mediterranean Tuna Salad (Ready in 10 Minutes!)

This 10-minute Mediterranean tuna salad skips the mayo for a zesty Dijon-lime dressing, with crunchy vegetables, briny olives, and plenty of fresh herbs.

Why You’ll Love This Mediterranean Tuna Salad

Of all the tuna salads I make, this bright, crunchy version is the one I turn to most. I packed it with flavors and ingredients that reminded me of growing up alongside the Mediterranean Sea.

When it comes to veggies, I loaded it with cooling cucumber, celery, and radishes. And as a true daughter of the Mediterranean, fresh herbs are a requirement, so I added both fresh parsley and mint. Finally, I toss everything with a zippy dressing made with Dijon mustard, lime, good extra virgin olive oil, and sumac—a tangy, citrusy Mediterranean spice.

That generous mix of fresh vegetables, herbs, olives, and olive oil is what gives this Mediterranean tuna salad its character. And because it’s a tuna salad without mayo, it stays light and fresh-tasting while still delivering plenty of flavor.

It’s the kind of fresh, satisfying lunch I look forward to, especially tucked into warm pita or enjoyed outside on a sunny afternoon.

Mediterranean Tuna Salad Ingredients

This is tuna salad the Mediterranean way: no mayo, loads of crunchy vegetables and fresh herbs, a briny bite from Kalamata olives, and plenty of good olive oil. The ingredient list is simple, but every ingredient brings something to the bowl.

• Tuna: Use three 5-ounce cans of good-quality albacore or yellowfin tuna packed in water or olive oil. Drain it well before adding it to the salad.
• Crunchy vegetables: Celery, English cucumber, and radishes give the salad plenty of crisp texture. I prefer English cucumbers because they have less moisture. If you only have standard slicing cucumbers, cut them in half and remove the seeds with a spoon before moving on with the recipe.
• Onions: Green onion brings a mild, fresh flavor, while finely chopped red onion adds a sharper bite.
• Fresh herbs: A generous amount of parsley and mint makes this salad especially rereshing and vibrant.
• Kalamata olives: Their briny, slightly salty flavor balances the fresh vegetables and rich tuna. Adding olives or capers is a very Mediterranean thing to do here. If those aren’t your thing, chopped pickles work, too. 
• Dijon mustard: This is how we get a creamy dressing without mayonnaise. Dijon helps the olive oil and lime emulsify, so the dressing looks like it has mayo in it, but it doesn’t!
• Lime: Both the zest and juice brighten the dressing and tame the fishiness of the tuna. Lemon works, too, if that’s what you have.
• Extra virgin olive oil: Use a flavorful olive oil you enjoy. I like a robust oil with fruity notes and a peppery finish.
• Sumac: This Mediterranean spice adds a tart, citrusy flavor that works beautifully with the lime. There is no perfect substitute, but you can leave it out if necessary.
• Crushed red pepper flakes: These are optional, but I do recommend them. Adjust to your heat preferences!
• Kosher salt and black pepper: Season the dressing to your taste.

How to Make Mediterranean Tuna Salad

Once you’ve chopped the vegetables and fresh herbs, this salad takes very little time to put together. Whisk the dressing, pile everything into a big bowl, and give it a gentle toss. That’s it!

• Make the Dijon-lime dressing. In a small bowl, whisk together 2 1/2 teaspoons Dijon mustard, the zest of 1 lime, and the juice of 1 1/2 limes. Add 1/3 cup extra virgin olive oil, 1/2 teaspoon sumac, and 1/2 teaspoon crushed red pepper flakes, if using. Season with kosher salt and black pepper, then whisk until well blended.
• Assemble the tuna salad. Drain three 5-ounce cans of tuna well and add them to a large mixing bowl. Add 2 1/2 chopped celery stalks, 1/2 chopped English cucumber, 4 to 5 chopped radishes, 3 chopped green onions, 1/2 finely chopped red onion, 1/2 cup halved Kalamata olives, 1 cup chopped parsley, and 1/2 cup chopped mint. Mix gently with a wooden spoon.
• Dress and chill. Pour the dressing over the tuna salad and gently toss until everything is evenly coated. Cover and refrigerate for 30 minutes. Toss once more before serving to redistribute the dressing.
• Serve: Enjoy it on its own, tuck it into pita, make a lettuce wrap or serve it with pita chips.

What’s the Best Tuna for Tuna Salad?

Tuna can be a wonderful, low-cost protein option. It is also nutrient-rich, containing essential vitamins, minerals, and omega-3 fatty acids.

There are a couple of kinds of tuna out there, like white albacore and chunk light. Some are packed in olive oil, while others are packed in water.

• Albacore or yellowfin tuna: Either works well for this recipe.
• Water-packed tuna: I tend to reach for wild-caught tuna packed in water, then add my own extra virgin olive oil. This gives me more control over the flavor and richness.
• Oil-packed tuna: This is also delicious, so use whichever you prefer or already have in your pantry.

Either way, drain the tuna well before mixing the salad so the dressing stays bold and zesty rather than becoming watery.

Make This Recipe Your Own

Like so many Mediterranean salads, this one is easy to make your own. The important thing is to keep that balance of fresh, crunchy, briny, and citrusy. Here are a few ways to change it up.

• Change the briny element. Replace the olives with drained capers, quick-pickled cucumbers, or crunchy pink pickled turnips (I grew up eating pickled turnips and I LOVE them!).
• Add another crunchy vegetable. Finely chopped bell pepper, fresh fennel, or diced or grated carrot would all work well.
• Try different herbs. Replace some of the parsley or mint with fresh dill. You can also add a small pinch of dried thyme or oregano.
• Adjust the heat. Leave out the crushed red pepper flakes for a milder salad or add a little more if you enjoy some heat.

What Goes Well With Tuna Salad?

This Mediterranean tuna salad makes a great meal prep lunch or easy dinner, but I also love it as an appetizer with plenty of fresh vegetables and pita chips. Here are a few of my favorite ways to serve it:

• Make it a pita sandwich. You can use any bread you like, but I make it a bit more Mediterranean by scooping the salad into warm homemade pita with lettuce or sliced tomato.
• Use lettuce cups. For something fresh, crunchy, and low-carb, pile tuna salad into sturdy lettuce leaves, much like these shrimp lettuce wraps.
• Pile it onto tomatoes. One of my favorite ways to serve this tuna salad is over roasted tomatoes or alongside heirloom tomato salad.
• Serve it as a dip. Put the tuna salad in a bowl and surround it with fresh vegetables, crackers, and plenty of crunchy homemade pita chips.

Make-Ahead and Storage Tips

The chopping is the only real work here, and you can do most of it ahead.

You can make the Dijon-lime dressing one or two days ahead and refrigerate it in a tightly sealed jar. Give it a good shake or whisk before adding it to the salad.

You can also chop the vegetables the night before and refrigerate them in airtight containers. For the best texture, store the cucumber separately and drain or pat it dry before assembling the salad so it doesn’t add excess moisture.

To Store: Leftover tuna salad will keep in an airtight container in the refrigerator for up to three days. Toss it gently before serving to redistribute the dressing.

Try These Tuna Recipes Next!

Spanish

Tuna and Potato Salad

Fish and Seafood

Mediterranean Brown Rice Tuna Bowls

Salads

Niçoise Salad with Tuna and Artichoke Hearts

Moroccan and Tunisian

Tunisian Brik au Thon (Phyllo Stuffed with Potato, Tuna, and Egg)

*This post first appeared on The Mediterranean Dish in May 2015 and has been recently updated with new information and media for readers’ benefit. Enjoy!