Quick Mediterranean Tuna Salad with No Mayo
This fresh and healthy tuna salad is packed with crunchy veggies, herbs, and creamy Greek yogurt—ready in just 10 minutes and perfect for lunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Lunch
- Method: No-Cook / Mixing
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
2 cans tuna (5 oz each; Wild Planet or Safe Catch recommended)
¼ English cucumber, chopped (about ½ cup)
10 cherry tomatoes, quartered (about ¼ cup)
¼ red onion, chopped (¼ cup)
1 stalk celery, chopped (¼ cup)
10 kalamata or green manzanilla olives, chopped (¼ cup)
½ cup fresh parsley, chopped
¼ cup fresh dill, loosely packed and chopped
1 large lemon, juiced (about ¼ cup lemon juice)
½ cup plain Greek yogurt
½ tsp garlic powder
¼ tsp kosher salt (more to taste)
¼ tsp black pepper
1 tbsp extra-virgin olive oil (optional, especially for tuna packed in water)
Instructions
Flake tuna into a medium mixing bowl. No need to drain if using oil-packed, high-quality brands.
Chop cucumber, tomatoes, red onion, celery, olives, parsley, and dill.
Add chopped veggies and herbs to the bowl with the tuna.
Stir in Greek yogurt, lemon juice, garlic powder, salt, and pepper. Mix well.
Drizzle in olive oil (if desired), and stir to combine.
Serve immediately or chill in the fridge until ready to eat.
Notes
For dairy-free: Replace Greek yogurt with mashed avocado.
If using tuna in water, olive oil adds healthy fats and flavor.
Chop veggies and herbs finely for the best texture.
Great served in a wrap, on toast, with crackers, or over greens.
Leftovers store well in an airtight container in the fridge for 3–5 days.
