10-Minute Mediterranean Tuna Salad
This vibrant and healthy Mediterranean-inspired tuna salad skips the mayo and instead features a zesty Dijon dressing. Packed with crunchy vegetables, fresh herbs, and briny olives, this salad is perfect served in pita bread, lettuce wraps, or even as a topping for roasted tomatoes. Light, refreshing, and bursting with flavor, it’s a quick meal that’s both nutritious and satisfying.
Servings: 6
Calories: 194kcal
Ingredients
For the Zesty Dijon Mustard Dressing:
- 2 1/2 teaspoons Dijon mustard
- 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 (such as wild-caught Albacore or Yellowfin), drained
- 2 1/2 celery stalks chopped
- 1/2 English cucumber chopped
- 4-5 radishes chopped
- 3 green onions chopped (white and green parts)
- 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 and finely chopped (about 1/2 cup)
Instructions
Make the Dressing:
- In a small bowl, whisk together Dijon mustard, lime zest, and lime juice.
- Slowly drizzle in the olive oil while whisking to emulsify.
- Add sumac, salt, pepper, and crushed red pepper flakes (if using). Whisk until well combined. 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 until evenly combined.
Assemble the Salad:
- Pour the dressing over the salad and gently toss until well coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve:
- Toss the salad once more before serving.
- Serve in warm pita sandwiches, lettuce wraps, or as a topping over roasted tomatoes.
Notes
Best Tuna Options: Use wild-caught Albacore or Yellowfin tuna for optimal flavor and quality. For a lower-fat 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 a Mason jar in the refrigerator.
Vegetables can be chopped ahead and stored in airtight containers for easy assembly.
Storage: Leftovers can be kept in an airtight container in the fridge for up to 3 days.