Description

This 10-Minute Mediterranean Tuna Salad is a fresh, mayo-free twist on classic tuna salad, bursting with herbs, crunchy veggies, Kalamata olives, and a zesty Dijon lime dressing. Perfect for light lunches, meal prep, or quick dinners in pita bread, lettuce wraps, or on roasted tomatoes.

Ingredients

For the Zesty Dijon Dressing:

2 1/2 tsp Dijon mustard
Zest of 1 lime
Juice of 1 1/2 limes
1/3 cup extra virgin olive oil
1/2 tsp sumac
Pinch of kosher salt and black pepper
1/2 tsp crushed red pepper flakes (optional)

For the Tuna Salad:

3 cans (5 oz each) quality tuna (Albacore or Yellowfin), drained
2 1/2 celery stalks, chopped
1/2 English cucumber, chopped
4-5 radishes, chopped
3 green onions (white and green parts), chopped
1/2 medium red onion, finely chopped
1/2 cup pitted Kalamata olives, halved
1 cup fresh parsley, chopped
10-15 fresh mint leaves, finely chopped (about 1/2 cup)

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Instructions

Make the Dressing:

In a small bowl, whisk together Dijon mustard, lime zest, and lime juice.
Slowly drizzle in olive oil while whisking to emulsify.
Add sumac, salt, pepper, and red pepper flakes (if using). Set aside.

Prepare the Salad:

In a large bowl, combine tuna, celery, cucumber, radishes, green onions, red onion, olives, parsley, and mint.
Gently mix until evenly distributed.

Assemble:

Pour dressing over salad and toss gently to coat.
Cover and refrigerate for at least 30 minutes for flavors to meld.

Serve:

Enjoy in pita sandwiches, lettuce wraps, or atop roasted tomatoes.

Notes

Best Tuna: Opt for wild-caught Albacore or Yellowfin. Use tuna in water for a leaner option.
Prep Ahead: Dressing can be made 2 days ahead; veggies can be pre-chopped.
Storage: Keeps well in the fridge up to 3 days in an airtight container.

Add-ins: Feta cheese or chickpeas make great optional additions!