Mediterranean Tuna Salad with Fresh Herbs Recipe
This Easy Mediterranean Tuna Salad is a fresh and vibrant dish packed with protein-rich tuna, crunchy vegetables, and aromatic herbs. Perfect for a quick lunch or light dinner, it combines creamy Greek yogurt and zesty lemon juice to create a flavorful, healthy dressing that brings all the Mediterranean flavors together.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Tuna
- 2 cans tuna, 5 ounces each (preferably Wild Planet or Safe Catch brands, no need to drain)
Vegetables & Herbs
- ¼ English cucumber, chopped (½ cup)
- 10 cherry tomatoes, quartered (¼ cup)
- ¼ red onion, chopped (¼ cup)
- 1 stalk celery, chopped (¼ cup)
- 10 olives (kalamata or green manzanilla), chopped (¼ cup)
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, loosely packed, chopped
Dressing
- 1 large lemon, juiced (¼ cup lemon juice)
- ½ cup plain Greek yogurt
- ½ tsp garlic powder
- ¼ tsp kosher salt (more to taste)
- ¼ tsp black pepper
- 1 Tbsp extra-virgin olive oil (optional, suggested if tuna is not packed in olive oil)
Instructions
- Prepare the vegetables and herbs: Chop the English cucumber, cherry tomatoes, red onion, celery, fresh parsley, fresh dill, and olives into bite-sized pieces. Flake the tuna into a medium mixing bowl, ensuring it is evenly broken up.
- Combine all ingredients: Add all the chopped vegetables, herbs, and olives into the bowl with the tuna. Pour in the Greek yogurt, fresh lemon juice, garlic powder, kosher salt, and black pepper. Drizzle the optional extra-virgin olive oil on top for additional flavor, especially if your tuna isn't packed in olive oil.
- Mix thoroughly: Stir all ingredients together gently but well to combine, ensuring the tuna, vegetables, and dressing are evenly distributed. Taste and adjust seasoning with additional salt or lemon juice if desired.
Notes
- Use high-quality canned tuna for best flavor and texture.
- Feel free to add capers or cucumber seeds for extra texture.
- This salad can be served over leafy greens or stuffed into pita bread for variety.
- Keep refrigerated and consume within 2-3 days for freshness.
- To keep it low fat, omit the optional olive oil.
