Mediterranean Tuna Salad Recipe
This Mediterranean tuna salad has no mayo, just albacore tuna, olives, pepperoncini, celery, and a simple Dijon lemon dressing. Ready in 10 minutes and perfect for meal prep.
Servings: 4 servings
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
Calories: 249kcal | Carbohydrates: 7g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 1290mg | Potassium: 483mg | Fiber: 3g | Sugar: 2g | Vitamin A: 894IU | Vitamin C: 36mg | Calcium: 50mg | Iron: 2mg