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10-Minute Mediterranean Tuna Salad (Bold & Healthy)

This vibrant, mayo-free tuna salad is packed with fresh vegetables, herbs, and a tangy Dijon dressing. It’s a healthy, versatile dish that’s perfect for pita sandwiches, lettuce wraps, or as a snack over roasted tomatoes.
Prep Time10 minutes
Total Time10 minutes
Cuisine: Mediterranean
Servings: 6
Calories: 193.7kcal

Ingredients

For the Zesty Dijon Mustard Dressing:

  • 2 1/2 teaspoons good quality 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 tuna 5 ounces each; use quality tuna, such as wild-caught Albacore or Yellowfin
  • 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 Dijon mustard, lime zest, and lime juice.
  • Gradually whisk in olive oil, then add sumac, salt, 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 tuna (drained) with 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 salad. Gently mix again to ensure the salad is evenly coated. 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, in lettuce wraps, or as a snack on roasted tomatoes.

Notes

Tuna Choice: Use high-quality Albacore or Yellowfin tuna. For a lighter option, choose tuna packed in water.
Make-Ahead Tips: Prepare the dressing and chop vegetables in advance to save time.
Storage: Store leftovers in the fridge for up to 3 days in an airtight container.