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10-Minute Mediterranean Tuna Salad
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10-Minute Mediterranean Tuna Salad

This vibrant, healthy tuna salad skips the mayo and is prepared the Mediterranean way with crunchy vegetables, fresh herbs, and a zesty Dijon dressing. It's perfect served in pita bread, lettuce wraps, or as an appetizer over roasted tomatoes.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Dinner, lunch
Cuisine: Mediterranean
Servings: 6
Calories: 194kcal

Ingredients

  • For the Zesty Dijon Mustard Dressing:
  • 2 1/2 teaspoons Dijon mustard good quality
  • Zest of 1 lime
  • Juice of 1 1/2 limes
  • 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 ounces each tuna (wild-caught Albacore or Yellowfin, drained)
  • 2 1/2 celery stalks chopped
  • 1/2 English cucumber chopped
  • 4-5 radishes stems removed, chopped
  • 3 green onions 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)
  • 10-15 fresh mint leaves stems removed, finely chopped (about 1/2 cup)

Instructions

Make the Dressing:

  • In a small bowl, whisk together Dijon mustard, lime zest, and lime juice.
  • Gradually whisk in olive oil, then add sumac, salt, black pepper, and crushed red pepper flakes (if using). Whisk until well combined. Set aside.

Prepare the Tuna Salad:

  • In a large salad bowl, combine the drained tuna with celery, cucumber, radishes, green onions, red onion, olives, parsley, and mint.
  • Gently mix with a wooden spoon to combine.

Assemble the Salad:

  • Pour the dressing over the tuna salad and gently mix again to ensure even coating.
  • Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve:

  • Toss the salad gently before serving.
  • Enjoy in warm pita sandwiches, in lettuce wraps, or as a snack on roasted tomatoes.
  • Notes
  • What Tuna to Use: Opt for wild-caught Albacore or Yellowfin tuna. For a lower-fat option, use tuna packed in water instead of oil.

Make-Ahead Tips:

  • The dressing can be made up to 2 days in advance and stored in a Mason jar in the fridge.
  • Vegetables can be chopped ahead of time and stored in airtight containers.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.