Mediterranean Tuna Salad

This Mediterranean tuna salad is fresh, hearty, and full of vibrant flavors. I love how the tuna pairs with crisp vegetables, briny olives, and chickpeas, all tossed in a lemony olive oil dressing. It’s a quick meal that’s both satisfying and healthy, perfect for lunch or dinner.

Why You’ll Love This Recipe

I love this recipe because it comes together fast, and every bite tastes bright and flavorful. The tuna adds protein, while the chickpeas make it more filling. The olives, feta, and oregano give it that unmistakable Mediterranean flair. I often make it ahead since it tastes even better after the flavors have mingled for a little while.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cans tuna, drained (preferably packed in olive oil)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/4 red onion, finely sliced
1/2 cup kalamata olives, pitted and halved
1 cup chickpeas (canned or cooked), drained
1/4 cup fresh parsley, chopped
1/3 cup feta cheese, crumbled (optional)
3 tbsp lemon juice
4 tbsp extra virgin olive oil
1 garlic clove, minced
1 tsp dried oregano
Salt and black pepper, to taste

Directions

1. I place the drained tuna in a large mixing bowl and flake it gently with a fork.
2. I add cherry tomatoes, cucumber, red onion, olives, chickpeas, and parsley.
3. In a small bowl, I whisk together lemon juice, olive oil, garlic, oregano, salt, and black pepper.
4. I pour the dressing over the salad and toss gently to combine.
5. If I’m using feta, I sprinkle it on top before serving.

Servings and Timing

This recipe makes about 4 servings. It takes around 15 minutes of prep time and no cooking time, so it’s ready in just 15 minutes.

Variations

Sometimes I add arugula or spinach to turn this into a leafy salad. I also like swapping chickpeas for white beans or adding roasted red peppers for sweetness. If I want more tang, I add capers or a splash of red wine vinegar.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s best served cold, I don’t reheat it, but I sometimes add a little extra lemon juice or olive oil before serving again to freshen up the flavors.

FAQs

Can I use tuna in water instead of olive oil?

Yes, I can use tuna in water, but I prefer tuna in olive oil for richer flavor.

Can I make this salad ahead of time?

Yes, it actually tastes better after chilling for a couple of hours.

Do I have to use feta cheese?

No, the salad is delicious without it, but feta adds creaminess and tang.

What other beans can I use instead of chickpeas?

I like using cannellini or great northern beans as alternatives.

Can I add pasta to this salad?

Yes, I sometimes add cooked pasta to make it a more filling meal.

What can I serve this salad with?

I love serving it with warm pita, crusty bread, or as a topping for leafy greens.

Can I use fresh oregano instead of dried?

Yes, I just double the amount since fresh herbs are less concentrated.

Is this salad good for meal prep?

Yes, it keeps well in the fridge for a few days and makes a great make-ahead lunch.

Can I substitute the olives?

Yes, if I’m not a fan of olives, I use capers or roasted peppers instead.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as written.

Conclusion

I love making this Mediterranean tuna salad because it’s simple, fresh, and satisfying. With its mix of tuna, chickpeas, and bright vegetables, it makes a wholesome meal that’s ready in minutes. It’s perfect on its own, with bread, or tucked into a pita for a flavorful and healthy dish I enjoy anytime.

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