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Bowl of Mediterranean tuna salad with cucumber, olives, and lemon wedges

10-Minute Mediterranean Tuna Salad

A quick, Mediterranean-style tuna salad no mayo recipe made with lemon, olive oil, cucumber, and Kalamata olives. Ready in 10 minutes with no cooking required perfect for a fast, fresh lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 × 5-ounce cans tuna in water thoroughly drained
  • ½ cup finely diced cucumber
  • ¼ cup finely diced red onion
  • ¼ cup chopped Kalamata olives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon fine salt plus more to taste
  • 1 small garlic clove finely grated

Method
 

  1. Drain the tuna thoroughly and flake gently.
  2. Dice cucumber and red onion. If preparing ahead, lightly salt the cucumber for 5–10 minutes, then pat away excess moisture.
  3. Whisk olive oil, lemon juice, Dijon, oregano, pepper, salt, and garlic.
  4. Add tuna, cucumber, onion, olives, capers, and parsley to a bowl.
  5. Pour over the dressing and fold gently.
  6. Taste and adjust lemon, salt, or olive oil.
  7. Serve immediately, or chill 15–30 minutes.

Notes

  • Drain tuna thoroughly - this is the single biggest factor in avoiding watery salad.
  • Oil-packed tuna may need less added olive oil.
  • Fold, don't stir vigorously, to avoid a mushy texture.
  • Keep dressing separate from other ingredients for meal prep.
  • Serve cold; reheating is unnecessary.
Nutrition estimate per serving: 140 calories, 14 g protein, 8 g fat, 2 g carbohydrates, 0.5 g fiber, ~350 mg sodium