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Mediterranean Tuna Salad with Lemon Vinaigrette

Close-up of a fresh Mediterranean tuna salad featuring tuna, cherry tomatoes, cucumbers, olives, and parsley.
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Make this fresh, no mayo tuna salad using canned tuna, crisp vegetables, olives, and a bright lemon olive oil dressing. It is a high protein, heart-healthy option perfect for meal prep or light lunches.

Ingredients

Scale
  • 2 (5 ounce) cans tuna in water, drained
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped tomato
  • 1/4 cup finely chopped red onion
  • 1/4 cup Kalamata olives, halved
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Place the drained tuna in a medium bowl. Break it up slightly with a fork.
  2. Add the chopped cucumber, tomato, red onion, Kalamata olives, parsley, and dill to the bowl with the tuna.
  3. In a small separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, and dried oregano. Season the dressing with salt and pepper.
  4. Pour the dressing over the tuna and vegetable mixture.
  5. Gently toss all ingredients together until everything is coated. Do not overmix.
  6. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice if needed.
  7. Serve immediately or chill for 30 minutes to allow flavors to combine before serving.

Notes

  • For meal prep, store the salad in airtight containers in the refrigerator for up to three days.
  • Serve this high protein tuna salad over a bed of mixed greens for a light dinner.
  • Stuff the salad into whole wheat pita bread pockets for a quick Mediterranean diet lunch idea.
  • If you prefer a slightly creamier texture without mayonnaise, mash about one quarter of the tuna mixture before adding the dressing.

Nutrition

Find it online: https://fooddexterity.com/mediterranean-tuna-salad-recipe/