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.
- 2 cans of tuna
- 2 scallions, finely sliced
- 1 rib of celery, thinly sliced
- 1 carrot, cut into matchsticks and then finely diced
- 2 radishes, cut into matchsticks and then finely diced
- 2-3 tablespoons of chopped parsley
- 2-3 tablespoons of basil sliced into thin ribbons
- ¼ cup of pitted kalamata olives, sliced
- 2 tablespoons of Capers, drained and rinsed
- 1 medium-sized lemon, juiced
- Pepper to taste
- 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.
The olives and capers tend to be salty, so I don’t add additional salt but feel free to add some if you need it.