Ultimate Mediterranean No-Mayo Tuna Salad
Discover your new favorite lunch with this Ultimate Mediterranean No-Mayo Tuna Salad! Bursting with fresh herbs, crisp vegetables, and a zesty lemon-Dijon dressing, this vibrant salad is a healthy and satisfying choice. It’s packed with flavor and perfect for those following a Mediterranean lifestyle or anyone looking for a delicious alternative to traditional tuna salad.
Servings 6
Calories 312kcal
Ingredients
For the Salad
- 3 cans ≈5 oz/142 g each tuna in olive oil, drained and flaked
- 1½ cups marinated artichoke hearts drained and roughly chopped
- ¾ cup Kalamata olives pitted, halved or quartered
- ¾ cup red onion finely chopped
- ¾ cup English cucumber diced
- ½ cup roasted red peppers jarred, drained and chopped
- 3 tbsp capers drained
- ½ cup fresh dill finely chopped
- ½ cup fresh mint finely chopped
- ½ cup green onions thinly sliced
For the Zesty Lemon-Herb Dressing (Adjusted)
- 1/3 cup extra-virgin olive oil reduced from 1/2 cup
- Juice of 1 large lemon ≈3–4 tbsp
- 2 –3 cloves garlic minced (reduced from 6)
- 1½ tsp Dijon mustard increased from ¾ tsp
- 1½ tsp dried oregano
- 1/8 tsp fine sea salt or to taste (reduced from 3/8 tsp)
- 1/4 tsp freshly ground black pepper or to taste
Instructions
- Macerate the garlic: In a small bowl, combine the lemon juice and the minced garlic; let sit 10 minutes to mellow the sharpness.
- Make the dressing: Whisk in Dijon, oregano, pepper, and salt. Slowly drizzle in the olive oil, whisking until emulsified.
- Prep the brined items (optional but recommended for lower sodium): Briefly rinse and pat dry the olives, capers, artichokes, and roasted peppers.
- Combine the salad: In a large bowl, add the drained, flaked tuna, artichokes, olives, red onion, cucumber, roasted peppers, capers, dill, mint, and green onions.
- Dress & toss: Pour the dressing over the salad and toss gently until evenly coated. Adjust salt/pepper to taste.
- Chill: Cover and refrigerate 20–30 minutes for flavors to marry.
- Serve: Spoon into lettuce cups, pita, or enjoy as is.
Notes
Serving Suggestions & Storage:
- This tuna salad makes an excellent appetizer served with pita chips or slices of crusty bread.
- For a satisfying low-carb meal, consider serving it in avocado halves or large lettuce wraps.
- Store any leftover salad in an airtight container in the refrigerator. It is best enjoyed within 2 days.
- Calories: ~312 kcal
- Protein: ~17 g
- Fat: ~23.6 g
- Saturated Fat: ~3.5 g
- Carbohydrates: ~10.1 g
- Fiber: ~3.6 g
- Sugar: ~2.1 g