Mediterranean Tuna Salad Recipe

Yields: 4 servings
Prep Time: 15 minutes
Chill Time: At least 30 minutes (recommended)



  • 2 (5-ounce) cans of tuna in olive oil, drained (or water-packed tuna with an extra drizzle of olive oil)


  • ½ cup chopped cucumber (seeded for less moisture)
  • ½ cup chopped red onion
  • ½ cup chopped red bell pepper
  • ½ cup pitted and halved Kalamata olives
  • ¼ cup chopped fresh parsley

Flavor Boosters

  • 2 tablespoons capers, drained
  • 1-2 cloves garlic, minced


  • ¼ cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional additions

  • ½ cup cooked chickpeas (garbanzo beans), drained and rinsed
  • Crumbled feta cheese
  • Chopped fresh dill


1. Prep the Veggies: Chop the cucumber, red onion, red bell pepper, and parsley. Halve the Kalamata olives.

2. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper.

3. Combine the Salad: In a large bowl, gently flake the tuna with a fork. Add the chopped vegetables, olives, capers, and minced garlic.

4. Dress the Salad: Pour the dressing over the salad and gently toss everything together until evenly coated.

5. Chill: Cover and refrigerate the salad for at least 30 minutes. This allows the flavors to blend and the salad to chill.

6. Optional Additions: Right before serving, consider adding cooked chickpeas and/or crumbled feta cheese for extra texture and flavor. Add a sprinkle of chopped dill for a fresh touch.

7. Serve and Enjoy! Serve your chilled Mediterranean Tuna Salad with crackers, on a bed of lettuce, tucked into pita bread, or as part of a larger salad plate.


Tuna Choice: For the richest flavor, use tuna packed in olive oil. If using water-packed tuna, add an extra tablespoon or two of olive oil to the salad.

Make it Ahead: This salad tastes even better after it’s chilled for a few hours or overnight. It keeps well in the refrigerator for 3-4 days.

Adjust to Your Taste: Customize the ingredients based on your preferences. Add other chopped vegetables, use a different herb blend, or adjust the dressing’s tanginess.


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