Mediterranean Tuna Salad
Jun 07, 2019, Updated Apr 23, 2026
This post may contain affiliate links.
This Mediterranean tuna salad has no mayo, and that is entirely the point. Albacore tuna in olive oil, briny olives, pepperoncini, crunchy celery and red onion, fresh parsley, and a simple Dijon lemon dressing that goes straight into the bowl. It is ready in 10 minutes, high in protein, and keeps well in the fridge for up to four days.
When I moved to the United States, every tuna salad I came across was packed with mayonnaise. I wanted something lighter, brighter, and closer to the flavors I grew up with, so I developed this recipe. It has been a staple ever since and one of my go-to dishes for busy weekdays.
Why Albacore Tuna In Olive Oil
Not all canned tuna is the same. Albacore packed in olive oil has a firmer, meatier texture than chunk light in water, and the flavor is noticeably better. Drain the can but leave just a little of the oil behind, it adds richness to the salad without making it heavy. If you only have water-packed tuna, it will work, but the texture will be softer and the flavor a little flatter.
A Few Notes on the Ingredients
The pepperoncini is a must in my opinion. It adds a gentle tang and mild heat that lifts the whole salad.
The red onion and celery give it the crunch that makes this satisfying to eat rather than just light. If raw red onion is too sharp for you, soak the slices in ice cold water for 10 minutes, then drain and pat dry. It takes the edge off completely without losing the flavor.
The Dijon mustard in the dressing adds depth and a subtle sharpness that rounds out the lemon without overpowering anything. It also helps the dressing come together into something cohesive. Everything goes directly into the bowl with the salad, so there is no separate dressing to make, which makes this the perfect weeknight dinner.
How to Make Mediterranean Tuna Salad
Drain the tuna and add it to a large bowl, leaving a little of the olive oil from the can. Break the tuna into smaller chunks using a fork. Add the red onion, pepperoncini, olives, parsley, green onion, and celery.
Pour the lemon juice and olive oil directly over the salad, then add the Dijon, salt, and pepper. Toss everything together until well combined. Taste and adjust the seasoning. Everything goes into one bowl. No separate dressing to make, no extra dishes!
How to Serve It
This salad is a complete meal on its own or with something on the side. Serve it scooped onto homemade pita bread or no-yeast flatbread for a quick lunch. Lettuce wraps keep it light and are great if you want to skip the bread entirely. It is also excellent spooned over a bed of arugula or alongside a Mediterranean salad, the bright, lemony flavors in both work really well together.
Leftovers keep well in an airtight container in the fridge for up to four days. If it thickens a little as it sits, add a squeeze of lemon juice and a small drizzle of olive oil before serving and toss again.
Frequently Asked Questions
Yes, it will work. Albacore has a firmer texture and a richer flavor, which is why it is preferred here, but chunk light tuna is a fine substitute.
Yes, this is a great meal prep salad. It keeps in the fridge for up to four days and the flavors develop nicely overnight. Add a splash of lemon juice and a little olive oil before serving to freshen it up.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Mediterranean Tuna Salad Recipe
Ingredients
Tuna Salad
- 2 cans albacore tuna in olive oil, drained (reserve a little oil)
- ½ red onion, finely chopped
- ⅓ cup sliced pepperoncini
- ½ cup kalamata olives, chopped
- ½ cup fresh parsley, chopped
- 3 green onions, chopped
- 2 celery stalks, finely chopped
Dressing
- 1 lemon, juice of
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Drain the tuna and add to a large bowl, leaving a little of the oil from the can.
- Add the red onion, pepperoncini, olives, parsley, green onion, and celery.
- Pour the lemon juice and olive oil directly over the salad. Add the Dijon mustard, salt, and pepper.
- Toss everything together until well combined. Taste and adjust seasoning.
- Serve immediately or refrigerate for up to four days. Stir well and add a squeeze of lemon juice and a drizzle of olive oil before serving if needed.
Video
Notes
- Leave a little of the olive oil from the tuna can in the bowl for extra flavor.
- If raw red onion is too sharp, soak the slices in ice cold water for 10 minutes, then drain and pat dry.
- Serve with pita, flatbread, in lettuce wraps, or over a bed of arugula.
- Keeps in the fridge for up to four days. Refresh with lemon juice and olive oil before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tuna salad gets a fresh makeover and I am HERE for it! Love the combination of flavors, including artichoke hearts and capers with the tuna. The Lemon Garlic Vinaigrette is absolutely delicious, too.
This is my new go to tuna salad! It’s perfectly refreshing and there are so many incredible ingredients!
Thank you for sharing this fantastic Healthy Mediterranean Tuna Salad recipe! I can’t wait to enjoy this nutritious and delicious dish.
Big fan of these delicious Mediterranean flavors! Love the addition of tuna with them. Can’t wait to make this.
Absolutely delicious! Added celery and red and green peppers just to use them up. I’m making this again for the fourth time and serving it on endive spears as an appetizer.wonderful recipe
I’ve never had a tuna salad quite like this before, but I think I need to change that ASAP! So many great flavors working together, and so easy to make too.
Loved the dressing so much. I think it is one of the best tuna salads. Gonna make it again.
This is everything a gourmet salad should be, and then some! Easy, quick and delicious! Definitely, a new favorite; loved every bite!
Tuna is my favorite. I love all the fresh ingredients in this salad and the zesty dressing.
Thanks so much for the link, Shadi, and this salad looks AMAZING!!