This Mediterranean tuna salad is a light and fresh twist on the classic (mayonnaise-based) tuna salad. It was one of my “go-to” dishes all summer long and, now that school has resumed, I find it to be the perfect, packable, healthy lunch.
Rather than using white albacore tuna packed in water, I prefer to use the imported Italian tuna packed in olive oil. It’s not nearly as dry and complements the Mediterranean flavours beautifully. What are those flavours? Well, along with the tuna, you’ve got scallions, carrots, celery, radishes, capers, kalamata olives and fresh parsley and basil, with a generous squeeze of fresh lemon juice over the top.
This Mediterranean Tuna Salad dish is gluten-free, grain-free, paleo-friendly, low carb and high protein. It’s a rockstar! My favourite way to serve it is over a big plate of salad greens with some gluten-free crackers on the side.
Delectable Mediterranean Tuna Salad
- 2 cans tuna
- 2 sprigs scallions finely sliced
- 1 rib celery thinly sliced
- 1 medium carrot cut into matchsticks and then finely diced
- 2 medium radishes cut into matchsticks and then finely diced
- 3 tablespoons parsley chopped
- 3 tablespoons basil sliced into thin ribbons
- ¼ cup kalamata olives pitted and sliced
- 2 tablespoons capers drained and rinsed
- 1 medium lemon juiced
- 1 dash pepper
- Add the tuna with the scallion, celery, carrot, and radishes into a medium bowl. Toss to combine. Add the fresh herbs and olives and give it another toss. Stir in the fresh lemon juice and add pepper to taste. Then, sprinkle the capers over the top.