This Mediterranean Tuna Salad is packed with flavor from crunchy vegetables, herbs, and a lime-sumac dressing. It’s a light, protein-rich meal that comes together quickly—perfect for lunch, meal prep, or a simple weeknight dinner. Made without mayonnaise, just bold, clean ingredients that celebrate Mediterranean simplicity.
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What makes this tuna salad different is the combination of celery, radishes, and cucumbers along with herbs like parsley and mint. The dressing, made with Dijon mustard, lime juice, and sumac add a subtle citrus spice.
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It’s naturally gluten-free, dairy-free, and can be made ahead for easy meals throughout the week. Serve it on its own, over greens, tucked into lettuce cups, or paired with gluten-free crackers or toast for a satisfying and nourishing dish.
Looking for something to serve alongside this tuna salad? Pair it with soup like my Gazpacho with Shrimp or Mediterranean White Bean Soup. Alternatively, serve it alongside an arugula salad like Arugula Salad With Feta.
Ingredients
You will need the following ingredients to make this Mediterranean chopped salad:
Ingredient Notes
- Sumac - Sumac is a tangy spice commonly found in the Mediterranean. It has a lemony, slightly fruity flavor that adds brightness and depth to dishes—similar to a squeeze of fresh lemon but more subtle and earthy. I like adding sumac sprinkled over vegetables or on top of hummus. In this recipe, sumac enhances the citrus notes from the lime and balances out the radish and tuna.
See the recipe card for quantities.
Variations
- Vegetables - There are a few other vegetables that would be delicious in this salad. I love adding hearts of palm or artchoke hearts for example. Avocado would add creaminess to the salad. Caper berries would add more citrus or tartness.
- Protein - Adding beans like white beans or chickpeas would ramp up the protein in this salad.
- Leafy Green Salads - Serve this over green leafy lettuce or in a pita bread for a sandwich.
- Cheese - Feta is optional in this salad but it does add to the saltiness of the tuna and looks nice scattered on top.
How To Make Mediterranean Tuna Salad: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Combine all of the dressing ingredients and whisk to incorporate them.
Step 2: In a large bowl, add all of the salad ingredients.
Step 3: Add the tuna and toss all of the salad ingredients to combine.
Step 4: Pour the dressing over the salad. Let the salad sit in the refrigerator for 30 minutes to absorb the dressing and serve.
Confidence Tip
Let it sit before serving: This salad tastes even better after it sits in the fridge for 30–60 minutes. The dressing soaks into the vegetables, and the flavors meld beautifully.
Other delicious Mediterranean recipes that pair well with this salad are the Italian White Bean Salad and the Roasted Cauliflower With Tahini.
Frequently Asked Questions
Yes! This salad tastes better the longer it sits. You want to make sure it sits for a minimum of 30 minutes but can be made ahead or the day prior.
This recipe calls for canned tuna. I prefer water-packed but oil-packed tuna will add richness and fat.
If you don’t have sumac, you can use extra lime zest, a splash of red wine vinegar, or a bit of lemon juice for a similar tangy flavor.
Other Delicious Mediterranean Meals
Let me know your thoughts on Mediterranean Tuna Salad by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Mediterranean Tuna Salad With Herbs
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Equipment
Ingredients
Dressing
- 2 ½ tsps Dijon mustard
- 2 limes 1 lime zested, juice of 2 limes
- ⅓ cup extra virgin olive oil
- ½ teaspoon sumac
- Kosher salt
- black pepper
- ½ teaspoon red pepper flakes
Salad
- 3 (5 oz cans) tuna drained
- 3 celery stalks chopped
- ½ english cucumber chopped, or 3 mini persian cukes
- 4 radishes chopped
- 3 green onions chopped
- ½ medium red onion finely chopped
- ½ cup kalamata olives sliced in half
- 1 bunch of parsley stems removed and chopped
- 15 mint leaves chopped
Instructions
- In a small bowl, whisk together the mustard, lime zest and lime juice. Add the olive oil, sumac, salt, red pepper, and black pepper. Whisk again until well-combined. Set aside.
- In a large bowl combine the tuna, celery, cucumber, radishes, green onions, red onion, olives, parsley, and mint.
- Toss to combine.
- Pour the dressing over the salad and toss to combine.
- Cover and refrigerate for about a half hour to let the dressing soak up before serving.
Gwen Wolken says
My new favorite!