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10-Minute Mediterranean Tuna Salad (Bold & Healthy)

This vibrant, healthy tuna salad skips the mayo and is prepared the Mediterranean way with crunchy vegetables, fresh herbs, and a zesty Dijon dressing. It's perfect served in pita bread, lettuce wraps, or as an appetizer over roasted tomatoes.
Prep Time10 minutes
Total Time10 minutes
Cuisine: Mediterranean
Servings: 6
Calories: 193.7kcal

Ingredients

For the Zesty Dijon Dressing:

  • 2 ½ teaspoons Dijon mustard good quality
  • Zest of 1 lime
  • Juice of 1 ½ limes
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon sumac
  • Pinch of kosher salt and black pepper
  • ½ teaspoon crushed red pepper flakes optional

For the Tuna Salad:

  • 3 cans 5 oz each tuna, drained (wild-caught Albacore or Yellowfin recommended)
  • 2 ½ celery stalks chopped
  • ½ English cucumber chopped
  • 4 –5 radishes chopped (stems removed)
  • 3 green onions chopped (white and green parts)
  • ½ medium red onion finely chopped
  • ½ cup Kalamata olives halved (pitted)
  • 1 bunch parsley chopped (stems removed; about 1 cup)
  • 10 –15 fresh mint leaves finely chopped (about ½ cup)

Instructions

Make the Dressing:

  • In a small bowl, whisk together 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 and set aside.

Prepare the Tuna Salad:

  • In a large salad bowl, combine drained tuna, 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 salad. Gently mix again to ensure even coating.
  • Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve:

  • Toss the salad gently before serving. Enjoy it in warm pita sandwiches, lettuce wraps, or as a snack on roasted tomatoes.

Notes

Best Tuna Choice: Opt for wild-caught Albacore or Yellowfin. For a lower-fat option, use tuna packed in water instead of oil.
Make-Ahead Tips:
The dressing can be made up to 2 days in advance and stored in a Mason jar in the fridge.
Vegetables can be chopped ahead and stored in airtight containers.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.