10-Minute Mediterranean Tuna Salad
This vibrant and healthy tuna salad skips the mayo and is prepared the Mediterranean way with crisp vegetables, fresh herbs, and a zesty Dijon dressing. It's perfect for stuffing into pita bread, wrapping in lettuce leaves, or serving as a fresh appetizer over roasted tomatoes.
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 quality 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 the Dijon mustard, lime zest, and lime juice.
- Gradually whisk in the olive oil, then add sumac, salt, black pepper, and crushed red pepper flakes (if using). Whisk until well combined, then set aside.
Prepare the Tuna Salad:
- In a large salad bowl, combine the drained tuna with the chopped 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 mixture and gently mix again to coat everything evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve:
- Toss the salad gently before serving. Enjoy it in warm pita sandwiches, in lettuce wraps, or as a topping for roasted tomatoes.
Notes
Tuna Selection: Use high-quality wild-caught Albacore or Yellowfin tuna. For a lighter option, choose tuna packed in water instead of oil.
Make-Ahead Tips: The dressing can be made up to 2 days in advance and stored in the fridge. Vegetables can also be prepped ahead and stored in airtight containers.
Storage: Leftovers can be kept in an airtight container in the fridge for up to 3 days.