Mediterranean Tuna Salad

Plate full of a Mediterranean-inspired tuna salad served over toast and lettuce with baby carrots and extra olives on the side.

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This lighter tuna salad is made with Greek yogurt, fresh dill, and plenty of olives for a decidedly fresh and Mediterranean-inspired twist on the classic. I love that it's easy to whip up as a flavorful, nourishing, no-cook lunch or dinner. Serve in a sandwich, with crackers, on greens, or with crunchy veggies for an all-around pleasing plate.

Prep Time15

Total Time15

Course: Lunch, Salad

Cuisine: American, Mediterranean

Keyword: chopped Mediterranean salad

Servings:

Calories: 289kcal

Author: Monica Lensink

Ingredients

Dressing:

3 Tablespoons plain Greek yogurt
2 Tablespoons extra-virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons minced fresh dill
1 teaspoon dried oregano
kosher salt and black pepper

Salad:

1 (15 ounce) can chickpeas drained and rinsed
2 (5 ounce) cans tuna drained, see note
2-3 stalks celery finely chopped
1 bell pepper any color, seeded and chopped
1 English cucumber chopped
1 cups olives pitted and halved
1/4 medium red onion finely chopped

Instructions

To a large bowl, add the Greek yogurt, olive oil, vinegar, dill, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk well to combine into an even dressing.
3 Tablespoons plain Greek yogurt, 2 Tablespoons extra-virgin olive oil, 2 Tablespoons red wine vinegar, 2 Tablespoons minced fresh dill, 1 teaspoon dried oregano, kosher salt and black pepper
Add chickpeas to the dressing and stir well. As an option, you can smash some of the chickpeas against the side of the bowl—the more you smash, the creamier the overall texture of the overall salad will be.
1 (15 ounce) can chickpeas
Add tuna, celery, pepper, cucumber, olives, and red onion. Stir again to combine. Sample and season with more salt, pepper, and dill to taste. If you want an extra touch of brightness, stir in a small squeeze of lemon juice.
2 (5 ounce) cans tuna, 2-3 stalks celery, 1 bell pepper, 1 English cucumber, 1 cups olives, 1/4 medium red onion
Serve with crackers and baby carrots or more celery sticks, in a sandwich or wrap, or over a bed of greens. Enjoy!

Notes

Tuna: Use skipjack, albacore, or any kind that you like. I tend to prefer water-packed but it does not make a huge difference in the taste or texture here in my opinion, as long as it's well-drained, which you should always do regardless. For the most sustainable option, look for tuna labeled “pole-and-line caught.” Pole-and-line fishing catches each fish individually, dramatically reducing the risk of bycatch, which is catching unwanted and possibly endangered species such as sharks or turtles.
Dill: Don't let the rest of your dill go to waste—it's also dreamy in this Greek chickpea salad, a white bean tomato cucumber salad, or topping this delicious creamy smoked salmon pasta.
Cucumber: Use two Persian cucumbers instead, if you like. If using a “regular” (not English or Persian) cucumber, I like to scoop out some of the seeds and water from the middle before chopping, just so it doesn’t water down the dressing too much, but this is a matter of taste.
Olives: I always use Kalamata olives because half my family loves them, one-quarter will eat them, and the final quarter won’t try any olive, no matter what. Green olives or a medley are also terrific!
Storage: In my experience this salad keeps well in the fridge for 2-3 days.
Make Ahead: Add everything except the celery and red onions to a bowl and store in the refrigerator for up to 24 hours. Stir in veggies and an extra pop of fresh lemon juice, then serve cold.

Nutrition