Mediterranean Tuna Salad – No Mayo
This bright Mediterranean Tuna Salad – No Mayo combines flaky tuna, crunchy vegetables, briny olives, and a zesty lemon-olive oil dressing for a light yet satisfying meal.
Equipment
- Mixing bowl
- Sharp knife
- Cutting board
- Small jar or bowl for dressing
- Fork for flaking tuna
Ingredients
- 2 cans tuna in water, drained and flaked
- 1 cup cherry tomatoes, halved or quartered
- 1 cup cucumber, chopped
- 0.33 cup red onion, finely sliced or diced
- 0.33 cup mixed olives, chopped green or Kalamata
- 0.25 cup marinated artichoke hearts, chopped optional
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon dried oregano or Italian seasoning
- 0.5 teaspoon garlic powder
- salt and black pepper to taste
Instructions
- In a large mixing bowl, add the drained and flaked tuna, chopped tomatoes, cucumber, red onion, olives, artichoke hearts, and parsley.
- Use a fork to gently toss and break up the tuna so it mixes with the vegetables without turning pasty.
- In a small jar or bowl, whisk together the lemon juice, olive oil, Dijon mustard, oregano, garlic powder, salt, and pepper until emulsified.
- Pour the dressing over the tuna and vegetable mixture and toss until everything is lightly coated and glossy.
- Taste and adjust the seasoning with extra salt, pepper, or lemon juice as needed.
- Serve immediately or chill for 15–20 minutes to let the flavors meld before serving.
Notes
- For extra protein and fiber, add a handful of cooked chickpeas or white beans.
- Serve over mixed greens, in lettuce cups, or stuffed into whole grain pitas.
- Refresh leftovers with a squeeze of lemon juice and a light drizzle of olive oil before serving.