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Mediterranean Tuna Salad

Mediterranean Tuna Salad

Sarah Vance
Mediterranean Tuna Salad mixes flaky tuna with Greek yogurt, lemon, herbs, cucumber, tomatoes, celery, red onion, and olives for a creamy fresh bowl. It is a prep-friendly Mediterranean diet tuna salad for lunches, lettuce cups, toast, and snack plates.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Lunch, Salad
Cuisine Mediterranean-Inspired
Servings 4 servings
Calories 158 kcal

Equipment

  • Can opener
  • Cutting Board
  • Chef's Knife
  • Medium Mixing Bowl
  • Small Mixing Bowl
  • Citrus juicer

Ingredients
  

  • 2 cans tuna 5 ounces each, drained well
  • 1/4 English cucumber chopped, about 1/2 cup
  • 10 cherry tomatoes quartered, about 1/4 cup
  • 1/4 red onion chopped, about 1/4 cup
  • 1 stalk celery chopped, about 1/4 cup
  • 10 olives kalamata or green manzanilla, chopped, about 1/4 cup
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh dill loosely packed and chopped
  • 1 large lemon juiced, about 1/4 cup lemon juice
  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil optional but suggested if using tuna packed in water

Instructions
 

  • Drain the tuna very well, then flake it lightly with a fork in a medium mixing bowl.
  • Chop the cucumber, red onion, celery, olives, parsley, and dill, then quarter the cherry tomatoes.
  • Stir Greek yogurt, lemon juice, garlic powder, kosher salt, black pepper, and olive oil in a small bowl.
  • Add the chopped vegetables, olives, parsley, and dill to the tuna.
  • Spoon the dressing over the tuna mixture and fold gently until creamy and evenly coated.
  • Taste and adjust lemon, salt, or pepper, then serve right away or chill for 20 minutes.

Notes

Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
Freezing: Do not freeze this tuna salad because yogurt, cucumber, tomatoes, and herbs release too much moisture after thawing.
Reheating: This is a cold salad, so do not reheat it. Serve chilled or let it sit for 10 minutes before eating.
Expert Tips: Drain tuna well, dry the herbs, and mix the yogurt dressing separately before folding it into the salad.
Variations: Add white beans, chopped hard-boiled eggs, pepperoncini, diced bell pepper, or extra herbs to change the texture and flavor.
Meal Prep: Keep bread, crackers, pita, lettuce, or greens separate until serving so they stay crisp.
Keyword Greek Yogurt Tuna Salad, Healthy Mediterranean Tuna Salad, Mediterranean Diet Tuna Salad, Mediterranean Tuna Salad, No Cook Tuna Salad