Jump to Recipe

Inspired by the Mediterranean tuna salad from Erewhon in LA, this fresh no-mayo tuna salad is bright, crunchy, protein-packed, and exactly the kind of easy lunch you’ll want on repeat all summer.

Mediterranean tuna salad made with albacore tuna, cherry tomatoes, kalamata olives, celery, red onion, and fresh parsley in a white bowl.

There’s something about an Erewhon salad or smoothie that just makes you want to go home and recreate it immediately. This Mediterranean tuna salad was inspired by one I picked up there recently, and I’ve already made it more times than I can count. It’s bright, briny, crunchy, lemony, and packed with protein. 

If you love a healthy tuna salad but want something fresher than the classic mayo version, this is for you. It’s a Mediterranean tuna salad recipe made with albacore tuna, juicy cherry tomatoes, celery, red onion, Kalamata olives, parsley, olive oil, red wine vinegar, and lemon juice. No mayo, no fuss, just bold Mediterranean flavors that get even better as they sit.

I love serving it with crusty sourdough and avocado for the easiest high-protein lunch, and it’s also perfect for meal prep. You can pile it onto toast, tuck it into lettuce cups, spoon it over greens, or eat it straight from the bowl standing at the counter. I’ve done all of the above.

Mediterranean tuna salad in a bowl with albacore tuna, cherry tomatoes, kalamata olives, celery, red onion, parsley, lemon, and crusty bread. The bowl sits on a sunny outdoor table. Why You’ll Love This Mediterranean Tuna Salad

If you love tuna salad but want something brighter and fresher than the classic mayo version, this one is such a good change of pace. It has all the convenience of canned tuna, but with the flavor profile of a really good deli salad or little European café lunch.

Here’s why I keep making it:

  • High in protein thanks to two cans of tuna
  • No mayo – so it tastes lighter, brighter, and fresher
  • Full of Mediterranean flavor from olives, lemon, parsley, and olive oil
  • Perfect for meal prep lunches
  • Delicious on sourdough toast with avocado
  • Easy to customize with cucumber, bell pepper, capers, or pepperoncini
  • Ready in about 10 minutes

This is one of those recipes that feels elevated, but it’s made from simple pantry and produce staples.

ngredients for Mediterranean tuna salad including albacore tuna, cherry tomatoes, celery, red onion, kalamata olives, parsley, lemon, olive oil, and red wine vinegar on a wooden board.

Mediterranean Tuna Salad Ingredients

This salad is built from a handful of fresh, flavorful ingredients that work beautifully together. Think salty olives, crunchy celery, sweet tomatoes, and a lemony olive oil dressing that ties it all together.

You’ll Need

  • 2 cans of albacore tuna, drained (I use SafeCatch) 
  • Cherry tomatoes, halved
  • Red onion, very thinly sliced
  • Kalamata olives, roughly chopped
  • Celery, thinly sliced
  • Fresh parsley and dill, chopped
  • Extra-virgin olive oil
  • Red wine vinegar
  • Fresh lemon juice
  • Flaky sea salt
  • Freshly ground black pepper

Optional Add-Ins

If you want to bulk it up or give it a little more of that antipasti-meets-salad vibe, these are all delicious:

  • Chopped cucumber
  • Chopped bell pepper
  • Capers
  • Sliced pepperoncini
  • Avocado, for serving
  • Crusty sourdough, for serving

Mediterranean tuna salad with albacore tuna, cherry tomatoes, kalamata olives, celery, red onion, and parsley served with crusty sourdough bread.  

My Favorite Ways to Serve It

This is where this healthy tuna salad really earns its keep. It works for quick lunches, snacky dinners, and meal prep all week.

1. On toasted sourdough with avocado

My favorite. Toast a thick slice of sourdough, smash a little avocado on top, then pile on the tuna salad. It’s giving expensive café lunch in the best way.

2. Over greens

Serve it over chopped romaine, arugula, or butter lettuce for a bigger salad moment.

3. In lettuce cups

If you want a lighter option, spoon it into butter lettuce leaves or romaine cups.

4. With crackers or pita

Great for a snack plate or easy lunch board.

5. Straight from the fridge

No judgment. It’s so good cold.

Mediterranean tuna salad with albacore tuna, cherry tomatoes, celery, red onion, kalamata olives, and fresh parsley in a shallow bowl.

How to Make Mediterranean Tuna Salad

This recipe couldn’t be easier. Add the drained tuna, cherry tomatoes, red onion, olives, celery, and parsley to a large bowl. Drizzle with the olive oil, red wine vinegar, and lemon juice, then season with flaky sea salt and black pepper. Toss gently to combine, breaking up the tuna slightly as you mix. Taste and adjust with more lemon, salt, or olive oil as needed.

Overhead view of Mediterranean tuna salad with albacore tuna, cherry tomatoes, kalamata olives, celery, red onion, parsley, lemon wedges, and crusty sourdough bread.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’re serving it with avocado, add that just before eating. I also like to freshen it up with an extra squeeze of lemon before serving.

 

Yield: 4 Servings

Mediterranean Tuna Salad

Prep Time 10 minutes
Total Time 10 minutes

A fresh, protein-packed Mediterranean tuna salad made with albacore tuna, cherry tomatoes, red onion, olives, celery, fresh herbs, olive oil, lemon, and red wine vinegar. This easy no-mayo tuna salad is perfect for meal prep, a healthy lunch, or piled onto sourdough with avocado.

close-up of a Mediterranean tuna salad recipe with cherry tomatoes, red onion, celery, and herbs.
No Ratings

Ingredients

  • 2 (5-ounce) cans albacore tuna, drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, very thinly sliced
  • 1/3 cup kalamata olives, roughly chopped
  • 2 stalks celery, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped (optional)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1/2 teaspoon flaky sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, to taste

Instructions

  1. In a large bowl, add the drained tuna and break up with a fork. Top with the cherry tomatoes, red onion, Kalamata olives, celery, and fresh herbs. A stoneware bowl filled with tuna, cherry tomatoes, celery, red onion, and kalamata olives.
  2. Drizzle with the olive oil, red wine vinegar, and lemon juice. Season with flaky sea salt and black pepper.
  3. Toss gently to combine.
  4. Taste and adjust with more lemon, salt, pepper, or olive oil as needed.
  5. Serve immediately, or chill for 20–30 minutes before serving for even better flavor.

Notes

  • like using albacore tuna here for its meaty texture, but any good-quality canned tuna will work.
  • For extra crunch and flavor, try adding chopped cucumber, bell pepper, capers, or pepperoncini.
  • This tuna salad is delicious served with toasted sourdough and avocado for an easy high-protein lunch. It's also great on top of greens for a big salad.
  • Leftovers keep well in an airtight container in the refrigerator for up to 3 days. If making ahead, add avocado just before serving.
  • Taste and adjust before serving - you may want an extra squeeze of lemon or pinch of flaky sea salt depending on your tuna and olives.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gCholesterol: 18mgSodium: 605mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 20g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

© Marina Delio
Cuisine: Mediterranean / Category: Salad