Description
This Mediterranean Tuna Salad is a bold and healthy dish featuring quality tuna tossed with crisp vegetables, Kalamata olives, fresh herbs, and a zesty mustard-lime vinaigrette. Perfect as a light lunch or dinner, it’s refreshing, flavorful, and easy to prepare, capturing vibrant Mediterranean flavors in every bite.
Ingredients
Scale
For the Zesty Mustard Vinaigrette
- 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)
For the Tuna Salad
- 3 cans tuna, 5 ounces each (choose quality tuna)
- 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, chopped (about 1 cup fresh parsley)
- 10–15 fresh mint leaves, stems removed, finely chopped (about 1/2 cup fresh mint)
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together 2 1/2 teaspoons Dijon mustard, the zest of 1 lime, and juice of 1 1/2 limes until combined. Slowly drizzle in 1/3 cup extra virgin olive oil while whisking continuously. Add 1/2 teaspoon sumac, a pinch of kosher salt and black pepper, and 1/2 teaspoon crushed red pepper flakes if using. Whisk again until the dressing is well blended. Set aside.
- Combine Salad Ingredients: In a large salad bowl, gently mix the drained tuna with chopped celery, English cucumber, radishes, green onions, red onion, Kalamata olives, chopped parsley, and chopped mint leaves. Use a wooden spoon to avoid breaking up the tuna too much.
- Toss with Dressing and Chill: Pour the prepared mustard-lime vinaigrette over the tuna mixture. Gently toss to coat all ingredients evenly with the dressing. Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, give the salad a gentle toss to refresh the ingredients.
Notes
- Use high-quality canned tuna packed in olive oil or water for best flavor and texture.
- Sumac adds a tangy citrus note; if unavailable, you can substitute with a little lemon zest or skip it.
- Refrigerating the salad for at least 30 minutes enhances the flavor but it can be served immediately if needed.
- Adjust the amount of crushed red pepper flakes to control the heat level.
- This salad pairs well with crusty bread or over a bed of greens for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean tuna salad, healthy tuna salad, no-cook tuna recipe, light lunch, Dijon mustard vinaigrette, fresh herb salad
