Mediterranean Tuna Salad

Healthy, flavor-packed, and delicious, this Mediterranean Tuna Salad is a budget-friendly recipe to use up pantry staples as well as a few crunchy veggies like peppers and tomatoes. 

This salad is high in protein, fiber, and heart-healthy fats.  It’s gluten-free, paleo, low-carb and Mediterranean diet compliant, so it’s a winner all around. 

This tuna salad recipe does not have any mayo – instead, it is light and zesty from a lemon olive oil dressing.  Trust me, you will not miss the mayo at all!   The perfect make-ahead lunch option, you can serve this tuna and white bean salad on its own, over toast, or over a crunchy Romaine lettuce salad for a perfect lunch option. 

I chose ingredients that pair well together and also hold up in the refrigerator for days. 

Pick up canned tuna and white beans on sale at Safeway to make this healthy recipe for lunch or a quick and easy dinner this week. 

Ingredients in Mediterranean Tuna Salad

• 2 5 oz cans of albacore tuna
• 1/2 cup cannellini beans
• 1/4 cup yellow bell pepper (or any color), diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup shallot (or red onion), diced
• 1/4 cup kalamata olives, pitted and quartered
• 1/4 cup green olives, pitted and quartered
• 1/4 cup feta cheese, cubed or crumbled
• 1 tablespoon capers, rinsed
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• juice of half a lemon
• 2 tablespoons extra virgin olive oil
• pepper

Optional Add-ins:

cucumbers

artichoke hearts

pepperoncini peppers

celery 

How to Make Mediterranean Tuna Salad 

Place the tuna in a medium bowl or food storage container.  Flake the tuna slightly with a fork. 

Add the beans, bell pepper, tomatoes, shallot, olives, capers, feta cheese, fresh dill, and parsley to the bowl.  Toss to mix.  Drizzle with olive oil and fresh-squeezed lemon and a few turns of freshly cracked black pepper. 

Serve immediately or cover and refrigerate for lunches throughout the week.  This Mediterranean Tuna and White bean salad will be good for 4 days in the refrigerator.  After 4 days, the tomatoes and peppers will start to get soggy from the acid in the lemon juice. 

Additional Tuna Recipes:

Mediterranean Tuna Stuffed Avocado Bowls

The Best Tuna Salad Recipe

Easy Mediterranean Tuna Wrap Recipe

Easy Tuna Pasta With Lemon, Olives and Feta

Tuna Patties Easy Recipe Using Pantry Staples

Mediterranean Tuna Salad

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Course: lunch, Salad

Cuisine: Mediterranean

Keyword: Mediterranean Tuna Salad

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 servings

Calories:

Author: Eva Fry

Ingredients

• 2 5 oz cans of albacore tuna
• 1/2 cup cannellini beans
• 1/4 cup yellow bell pepper or any color, diced
• 1/2 cup cherry tomatoes quartered
• 1/4 cup shallot or red onion, diced
• 1/4 cup kalamata olives pitted and quartered
• 1/4 cup green olives pitted and quartered
• 1/4 cup feta cheese cubed or crumbled
• 1 tablespoon capers rinsed
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• juice of half a lemon
• 2 tablespoons extra virgin olive oil
• freshly cracked black pepper

Instructions

• Place the tuna in a medium bowl or food storage container.  Flake the tuna slightly with a fork.
• Add the beans, bell pepper, tomatoes, shallot, olives, capers, feta cheese, fresh dill, and parsley to the bowl.  Toss to mix.  Drizzle with olive oil and fresh-squeezed lemon and a few turns of freshly cracked black pepper.

Notes

Optional Add-ins:

cucumbers

artichoke hearts

pepperoncini peppers

celery