Ditch the mayonnaise and try this Mediterranean tuna salad. This no mayo tuna salad is packed with delicious ingredients like artichokes and herbs and can be ready in just 15 minutes.
One of the best things about Mediterranean cuisine is the diversity of salads. Choices range from light salads such as fattoush salad or tabouli salad to complete meals such as Mediterranean couscous salad or our favorite Greek salmon salad. With a few herbs, some olive oil and a generous squeeze of lemon juice, you can have a delicious Mediterranean salad on the table in no time. This Mediterranean tuna salad is one of our absolute favorites!
About this recipe
When it comes to tuna, I prefer having it light and easy, which means I try to avoid mayonnaise in my tuna salad as much as I can. This Mediterranean version is our go-to because it's simple, packed with veggies and, most importantly, has no mayonnaise.
Just like out nicoise salad, every bite of this Mediterranean tuna salad is full of flavor thanks to the artichokes, capers and olives. It's the perfect salad for gatherings and you can serve it at your parties, knowing that it will wow the guests. This herb packed tuna salad makes the perfect lunch or quick dinner that's ready in just a few minutes.
- Canned tuna: I always prefer tuna that's packed in olive oil.
- Marinated artichokes: They add so much flavor to the salad.
- Kalamata olives: I use pitted kalamata olives and usually cut them in half.
- Roasted red pepper: This is optional and you can use homemade or jarred roasted red peppers.
- Herbs: I used dill, green onions and mint, but you can also use parsley or cilantro.
This homemade tuna salad is perfect for summer especially if you're growing your own herbs. Dill and mint give perfect freshness and earthiness to this salad, making it a delicious option for a quick lunch or a light dinner.
- Start by chopping the artichoke hearts if they're too big. Slice the Kalamata olives and red onion.
- Chop the herbs roughly, they don't need to be perfect. Drain the canned tuna and place them in a large bowl.
- Using two forks, break the tuna chunks into very small pieces. Add in artichoke hearts, Kalamata olives, red onion, roasted red pepper, capers, chopped dill, mint and scallions.
- Mix well until all the ingredients are well combined.
- Make the vinaigrette by mixing the lemon juice, oregano, garlic, olive oil, salt and pepper in a bowl or a jar.
- Drizzle the vinaigrette over the salad, mix and refrigerate the salad for 30 minutes to one hour before serving.
- Make it into a Mediterranean tuna salad sandwich using a crusty bread like ciabatta. Add some heirloom tomatoes and lettuce for a complete sandwich.
- You can also make a wrap using my homemade pita bread or lavash recipe. It makes the perfect quick lunch.
- Going low carb? Try tuna salad lettuce wrap. Use butter lettuce to make these as butter lettuce is easier to wrap.
- If you have never tried tuna salad stuffed avocados, now is the time. Cut an avocado in half and remove the pit. Take a bit of the avocado out to make room for the tuna salad. Fill the avocados with tuna salad and serve immediately.
- Serve it as an appetizer with homemade pita chips or crackers.
- You can make healthy tuna salad with chickpeas if you would like to add more protein to this salad. For this recipe, one can of cooked chickpeas would be enough.
- Looking for a creamier tuna salad? Try making no mayo tuna salad with avocados. Chop one avocado into small cubes and add it to the salad at the very end.
- I love adding nuts to my salad so for this healthy tuna salad I suggest adding toasted pine nuts or almond slices. The crunch would make the tuna salad even more delicious.
Frequently asked questions
Mediterranean tuna salad is best served the same day when it's fresh. However, if you have leftovers, store it in an airtight container and refrigerate for up to 48 hours. Because this is a no mayo tuna salad, it's easy to take it to outdoor parties and gatherings in summer because it can stay fresh for a few hours.
This is a matter of personal preference. I think olive oil-packed tuna has more flavor and is moister therefore that's what I use most of the time. You can use water-packed tuna for this recipe as well.
I don't advise using tomatoes in tuna salad because they release their juice very fast and that will affect the flavor of the salad.
Notes and tips
- To make this easy tuna salad I used Kalamata olives but you can use any kind of olives you prefer. Make sure they're pitted so you won't encounter any unpleasant surprises eating the salad.
- Red onions give a nice kick to the salads and they're one of my favorite additions to any salad. However, if the flavor is too strong for you, soak them in cold water for 30 minutes, pat dry them and then use them in salad. Soaking them would make them sweeter.
- Make sure the cans of tuna are not damaged. If they are damaged, do not consume them.
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Healthy Mediterranean Tuna Salad Recipe
- 2 cans tuna drained
- 1 cup marinated artichoke hearts
- ½ cup Kalamata olives halved
- ½ red onion chopped
- ⅓ cup roasted red pepper chopped
- 2 tablespoon capers
- ⅓ cup fresh dill chopped
- ⅓ cup mint chopped
- ⅓ cup green onions chopped
Lemon Garlic Vinaigrette
- 1 lemon juice of
- 1 teaspoon dried oregano
- 4 cloves garlic minced
- ⅓ cup olive oil extra virgin
- ¼ teaspoon salt
- ⅛ teaspoon Aleppo pepper
- Place the tuna in a large bowl and using a fork, break the chunks into small pieces.
- Add artichokes, Kalamata olives, red onion, roasted red pepper, capers, dill, mint and green onions to the tuna.
- Mix all the ingredients well using a large spoon. Drizzle the lemon garlic vinaigrette over the tuna salad and refrigerate for 30 minutes before serving.
Lemon garlic vinaigrette
- Mix lemon juice, oregano, garlic, olive oil, salt and pepper in a jar or a bowl the drizzle it over the tuna salad.
- You can serve this Mediterranean tuna salad as a dip with pita chips, as a wrap with pita bread or lavash bread. If you're going low carb, you can make tuna salad lettuce wraps using butter lettuce.
- Olive oil-packed tuna carries more flavor therefore it works well in this salad. You can also use water-packed tuna.
- Store the leftovers in an airtight container and refrigerate for up to 48 hours.