Dinner

Mediterranean Tuna Salad (Bold & Healthy) Recipe

Name: Mediterranean Tuna Salad (Bold & Healthy) Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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); 3 cans tuna, 5 ounces each (use quality tuna of your choice); 2 1/2 celery stalks, chopped; 1/2 English cucumber, chopped; 4-5 radishes, stems removed, chopped; 3 green onions, both white and green parts chopped; 1/2 medium red onion, finely chopped; 1/2 cup pitted Kalamata olives, halved; 1 bunch parsley, stems removed, about 1 cup chopped fresh parsley; 10-15 fresh mint leaves, stems removed, finely chopped, about 1/2 cup chopped fresh mint

ByCharlotte Montgomery January 27, 2026January 27, 2026

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Introduction

This Mediterranean Tuna Salad is a vibrant, fresh, and healthy dish perfect for a light lunch or a flavorful side. With zesty lime, fragrant herbs, and a tangy mustard vinaigrette, it’s packed with bold flavors and wholesome ingredients.

This image shows a mixed salad served in a shiny silver bowl on a white marbled surface. The salad has many layers and colors: chunks of light pink tuna flakes scattered throughout; dark purple olives cut in halves; pieces of red radishes sliced into quarters; small pale green cucumber slices; bright green leafy parsley spread across the salad; and finely chopped red onions adding a hint of purple. The salad appears fresh and colorful with a mix of soft and crunchy textures. In the background, there are blurred slices of toasted bread and some long green vegetables or herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
3 cans tuna (5 ounces each, quality tuna of your choice)
2 1/2 celery stalks, chopped
1/2 English cucumber, chopped
4-5 radishes, stems removed and chopped
3 green onions, both white and green parts chopped
1/2 medium red onion, finely chopped
1/2 cup pitted Kalamata olives, halved
1 bunch parsley, stems removed and chopped (about 1 cup)
10-15 fresh mint leaves, stems removed and finely chopped (about 1/2 cup)

Instructions

Step 1: In a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt, black pepper, and crushed red pepper flakes if using. Whisk again until the dressing is well blended. Set aside briefly.
Step 2: In a large salad bowl, combine the tuna, chopped celery, cucumber, radishes, green onions, red onion, Kalamata olives, parsley, and mint. Mix gently with a wooden spoon to combine all ingredients evenly.
Step 3: Pour the prepared dressing over the tuna salad. Toss gently to coat the salad evenly with the dressing. Cover and refrigerate for about 30 minutes to allow the flavors to meld. Before serving, toss the salad once more to refresh it.

Tips & Variations

Use fresh, high-quality tuna packed in olive oil for richer flavor and texture.
Sumac adds a lovely citrusy tang, but if unavailable, a splash of lemon juice can be used instead.
Add chopped avocado for extra creaminess and healthy fats.
For a spicier salad, increase the amount of crushed red pepper flakes or add a dash of hot sauce to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors improve slightly as it rests, but it’s best enjoyed within this period for optimum freshness. When ready to eat, give it a gentle toss. Serve chilled or at room temperature.

How to Serve

A close-up view of a silver plate filled with a colorful salad consisting of layered chunks of pinkish shredded salmon, dark red kidney beans, and bright green fresh chopped herbs mixed with small pieces of diced cucumber and white onion. The plate sits on a textured woven cloth with some crackers and green onions blurred in the background on a white marbled surface. The salad looks fresh with a mix of textured layers that create a vibrant and appetizing mix. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

Yes, you can use cooked fresh tuna, either seared or poached, but canned tuna is more convenient and perfectly suitable for this salad.

Is this salad suitable for meal prep?

Absolutely. It keeps well in the fridge for a day or two, making it a great option for healthy meal prep. Just be sure to store the salad and dressing together so the flavors meld properly.