Mediterranean Tuna Salad
A quick and nutritious Mediterranean tuna salad made with fresh ingredients and a mayo-free dressing, ready in just 10 minutes.
Ingredients
Tuna and Vegetables
- 2 cans canned tuna (Yellowfin or Albacore) Choose tuna in water or olive oil for different flavors.
- 1 cup diced cucumber Adds crunch.
- ½ cup diced red onion For extra flavor.
- ½ cup diced celery Provides texture.
- ¼ cup fresh parsley Chopped, for flavor.
- ¼ cup fresh mint Optional, for freshness.
Dressing
- 2 tablespoons olive oil Base for the dressing.
- 1 tablespoon lime juice Adds zest.
- 1 teaspoon Dijon mustard For flavor.
- 1 teaspoon sumac For a tangy flavor.
- ¼ teaspoon red pepper flakes For a spicy kick.
Instructions
Preparation
- Drain the canned tuna thoroughly.
- Chop the cucumbers, red onion, celery, parsley, and mint.
Mixing Salad
- In a medium bowl, combine the drained tuna with the chopped vegetables and herbs.
- In a separate bowl, whisk together the olive oil, lime juice, Dijon mustard, sumac, and red pepper flakes to create the dressing.
- Pour the dressing over the tuna and vegetable mixture and mix gently to combine.
Chilling
- Let the salad chill in the fridge for 15 minutes to allow the flavors to meld.
Serving
- Serve the Mediterranean tuna salad on its own, in lettuce wraps, or as a sandwich.
Notes
For a creamier salad, substitute Greek yogurt for the dressing. Customize with your favorite fresh vegetables or herbs. Storing in an airtight container, the salad lasts 3-5 days in the fridge.