Best 15 Mediterranean Tuna Salad Recipes

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Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our tantalizing Mediterranean Tuna Salad. This vibrant dish is a symphony of flavors, textures, and colors, capturing the essence of the region's rich culinary heritage.

Dive into a medley of succulent tuna, tender potatoes, crisp cucumbers, juicy tomatoes, Kalamata olives' salty tang, and red onion's sharp bite. Dressed in a delectable vinaigrette infused with fragrant herbs and tangy lemon, this salad transports you to a seaside taverna, where the air is filled with the scent of olive groves and the sound of gentle waves.

Whether you're seeking a light lunch, a refreshing summer meal, or a healthy side dish, our Mediterranean Tuna Salad has you covered. It's a versatile dish that can be easily customized to suit your preferences.

So, gather your ingredients, don your apron, and let's embark on a culinary adventure that will leave your taste buds dancing with delight.

Here are our top 15 tried and tested recipes!

HEALTHIER MEDITERRANEAN TUNA SALAD



Healthier Mediterranean Tuna Salad image

A very refreshing and light snack or meal! This dish makes a great Mediterranean alternative to your stereotypical tuna salad made with mayonnaise. Serve with whole grain crackers.

Provided by Mareefer09

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

2 (5 ounce) cans chunk light tuna in water, drained
¼ cup finely chopped red onion
¼ cup chopped fresh parsley
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Combine tuna, onion, and parsley in a medium bowl.
  • Whisk oil, lemon juice, lemon zest, salt, and pepper to make the dressing. Toss with the tuna mixture.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 1.6 g, Cholesterol 18.9 mg, Fat 10.7 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 179.6 mg, Sugar 0.5 g

MEDITERRANEAN TUNA SALAD



Mediterranean Tuna Salad image

In spite of a long list of ingredients, this tuna salad is very quick to prepare. You'll love the fresh flavors. -Renee Nash, Snoqualmie, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 celery ribs, chopped
1 small sweet red pepper, chopped
4 green onions, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons spicy brown mustard
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (5 ounces each) albacore white tuna in water
4 cups shredded lettuce
1/2 cup crumbled feta or blue cheese, optional

Steps:

  • In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna., Serve over lettuce. Sprinkle with cheese if desired.

Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges

MEDITERRANEAN TUNA PASTA SALAD



Mediterranean Tuna Pasta Salad image

Cubed tuna steak dresses up this hearty, Greek-style pasta salad. The mild tuna flavor blends nicely with the olives, feta cheese and veggies.-Sarah Farley, Greenfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 13

2 cups uncooked bow tie pasta
2 tuna steaks (8 ounces each), cut into 1/2-inch cubes
4 tablespoons olive oil, divided
2 tablespoons lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium cucumber, peeled and chopped
1 small red onion, thinly sliced and separated into rings
1/3 cup halved pitted Greek olives
1 large tomato, cut into wedges
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute tuna in 1 tablespoon oil until fish flakes easily with a fork; cool. , In a jar with a tight-fitting lid, combine the lemon juice, oregano, garlic, salt, pepper and remaining oil; shake well. , Drain pasta and rinse in cold water. , In a large salad bowl, combine the pasta, tuna, cucumber, onion, olives, tomato and feta cheese. Drizzle with dressing; gently toss to coat.

Nutrition Facts :

MEDITERRANEAN TUNA SALAD



Mediterranean Tuna Salad image

I found the original recipe in an article and tweaked it to my taste. Have to say that I like this Mediterranean version of tuna salad better than normal mayo/prepared mustard version. Spread into pita bread or on sandwich bread and enjoy... I like to add slices of Swiss or Cheddar cheese and a handful of fresh spinach leaves.

Provided by Beth B. - South Carolina

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 6

1 (6 ounce) can tuna in water, drained
3 tablespoons mayonnaise
2 tablespoons hummus spread
8 olives, chopped, or more to taste
1 teaspoon dried oregano, or more to taste
salt and ground black pepper to taste

Steps:

  • Use a fork to flake tuna into a small container. Add mayonnaise, hummus, and olives. Add oregano, salt, and pepper. Mix all ingredients well and refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 4.4 g, Cholesterol 33.4 mg, Fat 20.7 g, Fiber 1.8 g, Protein 23.2 g, SaturatedFat 3.2 g, Sodium 465.2 mg, Sugar 0.3 g

TANGY MEDITERRANEAN TUNA SALAD



Tangy Mediterranean Tuna Salad image

This is a great appetizer that goes well with unsalted crackers or toasted bread rounds. Adjust flavor to taste!

Provided by Jerry

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 6

1 cup whole, pitted kalamata olives
1 tablespoon garlic, minced
1 tablespoon capers, drained
3 tablespoons olive oil
1 (5 ounce) can water-packed tuna, drained
½ one lemon, juiced

Steps:

  • Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 2.3 g, Cholesterol 4.7 mg, Fat 9.7 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 315.1 mg, Sugar 0.1 g

MEDITERRANEAN TUNA-PASTA SALAD



Mediterranean Tuna-Pasta Salad image

Light and easy for weeknights. We like garlic so adjust yours accordingly.

Provided by Jrocks

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

½ (12 ounce) box dry fettuccine pasta
1 (12 ounce) can albacore tuna in water, drained and flaked
3 medium tomatoes, cut into wedges
⅓ cup thinly sliced red onion
¼ cup pitted olives, halved
½ cup red wine vinegar
3 cloves garlic, minced
2 ½ teaspoons olive oil
½ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon salt
1 dash ground black pepper

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
  • Place pasta in a large bowl; add tuna, tomatoes, red onion, and olives.
  • Combine vinegar, garlic, oil, oregano, basil, salt, and pepper in a jar with a tight-fitting lid; shake vinaigrette well. Pour over salad and toss to coat. Cover and refrigerate for 1 to 2 hours.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 39.6 g, Cholesterol 35.3 mg, Fat 7.6 g, Fiber 3.3 g, Protein 26.7 g, SaturatedFat 1.4 g, Sodium 474.9 mg, Sugar 4.5 g

MEDITERRANEAN TUNA AND RADISH SALAD



Mediterranean Tuna and Radish Salad image

Provided by Lauren Chattman

Yield Serves 4 as a main course

Number Of Ingredients 9

2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
1 pound radishes, thinly sliced
2 tablespoons chopped fresh parsley leaves
3 scallions, white and green parts, chopped
6 kalamata or other large black olives, pitted and coarsely chopped
2 6-ounce cans tuna (preferably imported and packed in olive oil), drained
1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces

Steps:

  • Whisk together the lemon juice, olive oil, and salt in a small bowl.
  • Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
  • Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

MEDITERRANEAN TUNA SALAD



Mediterranean Tuna Salad image

In 15 minutes, you can take your taste buds on a trip to Greece with refreshing tuna-stuffed tomatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 5

Number Of Ingredients 10

5 large tomatoes
2 cans (4.5 oz each) light tuna in olive oil, undrained
1 can (15.5 oz) great northern beans, drained, rinsed
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons capers, drained
3 tablespoons fresh lemon juice
2 teaspoons finely chopped garlic
1 teaspoon salt
1/4 teaspoon pepper
5 sprigs fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Cut very thin slice from bottom of each tomato so it will stand upright. Cut thin slice from top of each tomato; scoop out tomato flesh, leaving tomato shell. Remove seeds from tomato flesh; chop enough tomato flesh to measure 1 cup.
  • In medium bowl, toss chopped tomato, tuna, beans, chopped parsley, capers, lemon juice, garlic, salt and pepper.
  • Spoon tuna mixture into hollowed-out tomatoes. Garnish with parsley sprigs.

Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 10 mg, Fiber 8 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g

MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING



Mediterranean Tuna, Potato, Olive, and Feta Salad with Garlic Dressing image

Categories     Salad     Olive     Potato     Feta     Tuna     Summer     Gourmet

Number Of Ingredients 12

1 large head garlic
1 1/2 pounds small red potatoes (each about 1 1/2 inches in diameter)
1/4 cup water
3 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
3/4 pound haricots verts (thin French green beans) or regular green beans
1 red bell pepper
1/2 English cucumber
10 Kalamata or other brine-cured black olives
two 6-ounce cans solid white tuna in water
1/3 cup crumbled feta (about 2 ounces)

Steps:

  • Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
  • Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
  • Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
  • Just before serving, toss salad with dressing and crumble feta on top.

GRILLED TUNA WITH MEDITERRANEAN CHOPPED SALAD



Grilled Tuna with Mediterranean Chopped Salad image

In a dish inspired by salade Nicoise, grilledyellowfin tunasteaks are accompanied by a chopped salad of green beans, tomatoes, and black olives.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

8 ounces small red potatoes, peeled
Coarse salt
4 ounces haricots verts, stems trimmed
12 ounces cherry tomatoes, quartered
3 anchovy fillets, finely chopped
12 Kalamata olives, pitted and thinly sliced
1/4 cup thinly sliced fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Freshly ground pepper
4 small yellowfin tuna steaks (about 2 1/2 pounds total)
Sliced crusty bread, for serving

Steps:

  • Cover potatoes with cold water in a medium saucepan; add salt. Bring to a boil; cook until potatoes are tender, 10 to 12 minutes. Drain, and rinse under cold running water. Cut potatoes into 1/4-inch-thick slices; transfer to a large bowl.
  • Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts; cook until almost tender, 4 to 5 minutes. Plunge haricots verts into ice-water bath; let cool completely. Drain, and cut haricots verts in half. Add to bowl with potatoes. Add tomatoes, anchovies, olives, basil, oil, and lemon juice; season with salt and pepper. Toss to combine, and set aside.
  • Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Season tuna with salt and pepper. Grill tuna, turning once, 3 minutes per side for rare. Transfer to a cutting board; slice tuna against the grain. Grill bread, turning once, until slightly charred. Serve tuna with salad and bread.

MEDITERRANEAN TUNA SALAD



Mediterranean Tuna Salad image

Tuna is a good source of omega-3 fatty acids, which may protect against heart disease, high blood pressure, and many cancers. Capers bring Mediterranean flair -- and antioxidants -- to this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1 large can (12 ounces) water-packed solid albacore tuna, drained
1 celery stalk, diced (1/2 cup), leaves reserved (1/4 cup)
1 strip (1 1/2 inches) lemon zest, thinly sliced
3 tablespoons fresh lemon juice (from 2 to 3 lemons)
3 tablespoons almonds, toasted and coarsely chopped
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 tablespoons drained brine-packed capers, rinsed and coarsely chopped
Coarse salt and freshly ground pepper
1/4 cup dill sprigs
8 ounces mixed salad greens
4 slices multigrain bread, halved and toasted

Steps:

  • Combine tuna, diced celery, lemon zest and juice, almonds, oil, capers, and 1/4 teaspoon salt in a bowl. Season with pepper, and stir gently. Mix in dill and celery leaves. Serve tuna over greens with toast on the side.

Nutrition Facts : Calories 295 g, Cholesterol 36 g, Fiber 4 g, Protein 26 g, SaturatedFat 2 g, Sodium 735 g

WHOLE FOODS MEDITERRANEAN TUNA SALAD



Whole Foods Mediterranean Tuna Salad image

This is superb! I could eat buckets of this! There are no Whole Foods near us, so I searched the Web and found the recipe on the Whole Food Web Site. Culinary homesickness is not a nice thing. Cook time is chill time.

Provided by mandabears

Categories     Tuna

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 (6 ounce) cans chunk light tuna, drained well
14 ounces artichoke hearts, drained and coarsely chopped
1/2 cup chopped red pepper
3/4 cup Greek olive, coarsely chopped
1/2 small red onion, minced
1/4 cup Italian parsley, minced
1/4 cup basil, minced
2 garlic cloves, minced (1 teaspoon)
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 cup mayonnaise
3 tablespoons lemon juice
fresh ground black pepper

Steps:

  • In a large bowl, combine the tuna, artichoke hearts, red pepper, olives, onion, parsley, basil, garlic, oregano, mayonnaise, lemon juice, and pepper. Mix all the ingredients together well. Serve on bread, on top of a green salad or in lettuce cups.

Nutrition Facts : Calories 350, Fat 16.1, SaturatedFat 2.5, Cholesterol 44.3, Sodium 828.1, Carbohydrate 20.8, Fiber 6.8, Sugar 4.2, Protein 31.8

MEDITERRANEAN TUNA PASTA SALAD



Mediterranean Tuna Pasta Salad image

White albacore tuna is dressed up with fresh vegetables and a lemony vinaigrette for a light and tasty main dish salad. Adapted from the Pampered Chef's "It's Good For You".

Provided by SusieQusie

Categories     Tuna

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons light olive oil
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
2 cups uncooked medium pasta shells
1 small cucumber, scored and sliced (1 cup)
1/2 small red onion, sliced into thin wedges
1 cup grape tomatoes, halved
10 pitted kalamata olives, coarsely chopped
5 cups mixed salad greens
1 (12 ounce) can solid albacore tuna in water, drained and flaked
1/2 cup feta cheese, crumbled

Steps:

  • Whisk dressing ingredients together in a small bowl. Set aside.
  • Cook pasta according to package directions. Drain and rinse under cold running water. Drain again.
  • Place pasta in a large bowl. Add vegetables, olives, salad greens and tuna. Pour on vinaigrette, toss to coat.
  • Sprinkle with feta cheese.

Nutrition Facts : Calories 280.7, Fat 10.3, SaturatedFat 3.2, Cholesterol 36.1, Sodium 529.6, Carbohydrate 26.6, Fiber 1.8, Sugar 2.9, Protein 20.2

MEDITERRANEAN WHITE BEAN AND TUNA SALAD



Mediterranean White Bean and Tuna Salad image

This is so easy to make and usually I have all the ingredients at home. It is healthier and lighter than the heavy mayonnaise tuna salads and more convenient to take along to picknicks and barbeques. It tastes great served on lettuce or on bread. You can use any fresh herbs you want with this. I like it best with either sage or rosemary and thyme. One more tip: Use solid tuna, not the flaky kind, to get the best results.

Provided by Bellinda

Categories     European

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 (16 ounce) can cannellini beans, drained and rinsed
3 (6 ounce) cans tuna, packed in water, drained
1 red onion, chopped finely
3 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
4 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons fresh herbs, chopped
salt and pepper

Steps:

  • First combine all of the liquid ingredients,garlic, salt and pepper. Whisk.
  • Add the remaining ingredients. Stir to combine.
  • Refrigerate at least 2 hours for best results.
  • You could add chopped black olives or diced tomatoes on top to garnish.

Nutrition Facts : Calories 319.6, Fat 13.4, SaturatedFat 2.4, Cholesterol 32.3, Sodium 38.8, Carbohydrate 22.1, Fiber 5.1, Sugar 1.3, Protein 27.5

MEDITERRANEAN TUNA SALAD WITH ROASTED POTATO WEDGES



Mediterranean Tuna Salad with Roasted Potato Wedges image

This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional tuna and haricots verts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

6 new red potatoes, cut into 1/2-inch-thick wedges
1 red pepper
1 pound haricots verts, stems trimmed
1 1/2 cups loosely packed fresh basil leaves
2 1/2 tablespoons white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1 bunch (5 cups) spinach leaves, chopped
12 cherry tomatoes, halved
2 stalks celery, cut into 1/4-inch-thick slices
1 cucumber, seeded, halved lengthwise, and cut into 1/4-inch-thick slices
2 scallions, white and pale-green parts only, thinly sliced
2 six-ounce cans water-packed solid white tuna, drained
6 Kalamata olives, pitted and chopped

Steps:

  • Heat oven to 450 degrees. Place potatoes on a baking sheet lined with parchment paper; roast until browned, about 30 minutes. Meanwhile, roast red pepper over gas burner until charred on all sides. Place in a bowl; cover with plastic wrap. Set aside for 15 minutes. Remove skin and seeds; cut into 1-inch pieces.
  • Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; add haricots verts. Cook until bright green and just tender, about 2 minutes. Drain; transfer to the ice bath until cool. Drain again, and set aside.
  • Place basil, vinegar, salt, pepper, and 2 tablespoons warm water in a blender, and puree until smooth. With motor running, add olive oil, and puree until combined. Set aside.
  • In a large bowl, combine spinach, tomatoes, celery, cucumbers, scallions, roasted potatoes and peppers, reserved basil puree, and tuna; toss. Divide haricots verts among six plates; top with tuna salad. Garnish with chopped Kalamata olives, and serve.

Nutrition Facts : Calories 255 g, Cholesterol 23 g, Fat 8 g, Fiber 519 g, Protein 20 g, Sodium 519 g

Tips:

  • Use high-quality tuna: Opt for wild-caught tuna packed in olive oil or water for the best flavor and texture.
  • Choose flavorful add-ins: Experiment with different ingredients like capers, olives, sun-dried tomatoes, and fresh herbs to create a unique salad.
  • Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the other ingredients.
  • Serve the salad chilled: This salad is best enjoyed cold. Chill it for at least 30 minutes before serving.
  • Make it a meal: Serve the salad on a bed of greens or with a side of bread or crackers for a complete meal.

Conclusion:

With its vibrant flavors and textures, Mediterranean tuna salad is a delicious and versatile dish that can be enjoyed as a light lunch, a quick dinner, or a healthy snack. It's packed with protein, healthy fats, and essential nutrients, making it a nutritious and satisfying choice. So next time you're looking for a quick and easy meal, give this Mediterranean tuna salad a try. You won't be disappointed!

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