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Mediterranean Tuna Salad with fresh herbs, chopped vegetables and Dijon vinaigrette on a plate
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4.96 from 181 votes

Mediterranean Tuna Salad

This 10-minute Mediterranean tuna salad is tuna salad the Mediterranean way: no mayo, loads of crunchy vegetables and fresh herbs, briny Kalamata olives, and a zesty Dijon-lime dressing.
Prep Time10 minutes
Course: Salad
Cuisine: Mediterranean
Diet: Gluten Free, Low Calorie, Low Lactose
Servings: 6 people
Author: Suzy Karadsheh

Ingredients

For the Zesty Dijon Mustard Dressing

  • 2 1/2 teaspoons Dijon mustard
  • Zest of 1 lime
  • 1 1/2 limes, juice of
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon sumac
  • Pinch of kosher salt and black pepper
  • 1/2 teaspoon crushed red pepper flakes, optional

For the Tuna Salad

  • 3 cans (5-ounce) albacore or yellowfin tuna, drained
  • 2 1/2 celery stalks, chopped
  • 1/2 English cucumber, chopped
  • 4-5 radishes, stems removed, chopped
  • 3 green onions, both white and green parts, chopped
  • 1/2 medium red onion, finely chopped
  • 1/2 cup pitted Kalamata olives, halved
  • 1 bunch parsley, stems removed, chopped (about 1 cup chopped fresh parsley)
  • 10-15 fresh mint leaves, stems removed, finely chopped (about 1/2 cup chopped fresh mint)

Instructions

  • Make the dressing. In a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt, black pepper, and crushed red pepper flakes, if using. Whisk until well blended.
  • Assemble the tuna salad. Drain the tuna well and add it to a large salad bowl. Add the celery, cucumber, radishes, green onions, red onion, Kalamata olives, parsley, and mint. Mix gently with a wooden spoon.
  • Dress and chill. Pour the dressing over the tuna salad and gently toss until evenly coated. Cover and refrigerate for 30 minutes. Toss gently once more before serving.

Video

Notes

  • Tuna: Use albacore or yellowfin packed in water or olive oil. Drain well before using.
  • Make ahead: Make the dressing 1 or 2 days ahead. Chop the vegetables a day ahead, but keep the cucumber separate and drain or pat it dry.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Toss gently before serving.
  • Shop this recipe: Visit our shop for the extra virgin olive oil, Kalamata olives, and sumac used in this recipe.

Nutrition

Calories: 193.7kcal | Carbohydrates: 5.6g | Protein: 12.1g | Fat: 14.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10.1g | Cholesterol: 20mg | Sodium: 371.8mg | Potassium: 267.7mg | Fiber: 1.9g | Sugar: 1.5g | Vitamin A: 1068.5IU | Vitamin C: 21mg | Calcium: 42.3mg | Iron: 1.5mg

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