Can I substitute the Greek yogurt?

Yes! If you prefer dairy-free, use half a mashed avocado instead. It keeps the salad creamy while adding healthy fats. You could also try a dairy-free yogurt alternative if that’s what you have on hand.

How long does Mediterranean Tuna Salad last in the fridge?

Store leftovers in an airtight container in the refrigerator for 3–5 days. The flavors deepen over time, which makes it great for meal prep.

Is this Mediterranean Tuna Salad good for weight loss?

This Mediterranean Tuna Salad is high in protein and balanced with healthy fats and fiber from vegetables. Protein helps you feel satisfied longer, which can support overall balanced eating habits.

Can I make it ahead of time?

Absolutely. It’s perfect for prepping on Sunday and enjoying throughout the week. Just give it a quick stir before serving.

What kind of tuna works best?

Both tuna packed in olive oil and tuna packed in water work well. If using water-packed tuna, just add a little extra olive oil for richness.

Mediterranean Tuna Salad: Easy 10-Minute Win

Name: Mediterranean Tuna Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cans tuna (5 ounces each); ¼ English cucumber, chopped (about ½ cup); 10 cherry tomatoes, quartered; ¼ red onion, finely chopped; 1 stalk celery, chopped; 10 olives (kalamata or green manzanilla), chopped; ½ cup fresh parsley, chopped; ¼ cup fresh dill, loosely packed and chopped; Juice of 1 large lemon (about ¼ cup lemon juice); ½ cup plain Greek yogurt; ½ teaspoon garlic powder; ¼ teaspoon kosher salt (more to taste); ¼ teaspoon black pepper; 1 tablespoon extra-virgin olive oil (optional, especially if using tuna packed in water)

Description

This Mediterranean Tuna Salad is a healthy, no-mayo twist on classic tuna salad. Made with canned tuna, crunchy vegetables, fresh herbs, lemon juice, and creamy Greek yogurt, this high-protein lunch comes together in just 10 minutes. Bright, fresh, and satisfying, it’s perfect for meal prep or a quick weekday meal.

Ingredients

Scale

2 cans tuna (5 ounces each)
¼ English cucumber, chopped (about ½ cup)
10 cherry tomatoes, quartered
¼ red onion, finely chopped
1 stalk celery, chopped
10 olives (kalamata or green manzanilla), chopped
½ cup fresh parsley, chopped
¼ cup fresh dill, loosely packed and chopped
Juice of 1 large lemon (about ¼ cup lemon juice)
½ cup plain Greek yogurt
½ teaspoon garlic powder
¼ teaspoon kosher salt (more to taste)
¼ teaspoon black pepper
1 tablespoon extra-virgin olive oil (optional, especially if using tuna packed in water)

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Instructions

Chop the cucumber, cherry tomatoes, celery, red onion, parsley, dill, and olives into small pieces.
Flake the tuna into a large mixing bowl. If using tuna packed in olive oil, no need to drain. If using tuna packed in water, drain and consider adding olive oil later.
Add the chopped vegetables, herbs, and olives to the bowl with the tuna.
Add Greek yogurt, lemon juice, garlic powder, salt, and black pepper.
If using tuna packed in water, drizzle in 1 tablespoon of extra-virgin olive oil for added richness.
Stir everything together until well combined. Taste and adjust seasoning if needed.
Serve immediately or refrigerate for later.

Notes

If using tuna canned in water, add 1–2 tablespoons extra-virgin olive oil for better texture.

Dice vegetables and herbs finely for balanced bites.

For a dairy-free version, substitute Greek yogurt with ½ mashed avocado.

Store leftovers in an airtight container in the refrigerator for 3–5 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Lunch
Method: No-Cook / Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: ½ recipe
Calories: 310
Sugar: 6g
Sodium: 480mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 38g
Cholesterol: 3mg