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Mediterranean Tuna Salad with Olives and Lemon Vinaigrette

Inspired by a Mediterranean-style tuna salad I tried in Los Angeles, this no-mayo version is bright, crunchy, protein-rich, and the kind of easy lunch you’ll want to make all summer long.

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

This Mediterranean tuna salad skips the mayonnaise but keeps all the satisfying flavor and texture of a deli-style salad. Made with albacore tuna, cherry tomatoes, Kalamata olives, celery, red onion, fresh herbs, olive oil, red wine vinegar, and lemon, it tastes bright and briny and gets even better after a short chill.

If you prefer a lighter, fresher tuna salad to the classic mayo-based version, this recipe is a perfect swap. It’s simple to assemble, high in protein, and versatile: serve it on crusty sourdough with smashed avocado, tuck it into lettuce cups, pile it onto greens, or enjoy it straight from the bowl as a quick, healthy lunch.

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

This salad offers the convenience of canned tuna with the fresh, layered flavors of Mediterranean cuisine. It’s an easy way to elevate pantry staples into a satisfying meal that feels light and vibrant.

  • High in protein — two cans of tuna make it filling.
  • No mayo — the dressing is olive oil and lemon for a brighter taste.
  • Bold Mediterranean flavors — olives, herbs, and lemon balance the tuna.
  • Meal-prep friendly — keeps well and is quick to reheat or serve cold.
  • Versatile — delicious on toast, over greens, or in lettuce cups.
  • Ready in about 10 minutes.

This is one of those recipes that feels elevated while using simple, everyday ingredients.

Ingredients 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

The salad is built from a handful of fresh, flavorful components: salty olives, crunchy celery, sweet tomatoes, and a lemony olive oil dressing that ties everything together.

You’ll Need

  • 2 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 (optional: add dill)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice, plus extra to taste
  • Flaky sea salt and freshly ground black pepper, to taste

Optional Add-Ins

To vary texture and flavor, try:

  • Chopped cucumber
  • Chopped bell pepper
  • Capers
  • Sliced pepperoncini
  • Avocado (add just before 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 tuna salad works for quick lunches, casual dinners, or meal prep. Some favorite serving ideas:

1. On toasted sourdough with avocado

Toast thick sourdough, smash avocado on top, and pile on the tuna salad for a café-style lunch at home.

2. Over greens

Serve over chopped romaine, arugula, or mixed greens for a heartier salad.

3. In lettuce cups

Spoon into butter lettuce or romaine leaves for a light, low-carb option.

4. With crackers or pita

Great for building a simple snack plate or lunch board.

5. Straight from the fridge

It’s perfectly satisfying cold — no need to heat if you’re in a hurry.

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

Assembly is quick: add the drained tuna to a large bowl and break it up gently with a fork. Add the halved cherry tomatoes, thinly sliced red onion, chopped Kalamata olives, sliced celery, and herbs. Drizzle with olive oil, red wine vinegar, and lemon juice, then season with flaky sea salt and black pepper. Toss gently to combine, breaking the tuna into bite-sized pieces as you mix.

Taste and adjust seasoning with more lemon, salt, or olive oil if needed. For best flavor, chill the salad 20–30 minutes before serving so the ingredients meld, though it’s delicious immediately.

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

Keep leftovers in an airtight container in the refrigerator for up to 3 days. If serving with avocado, add the avocado just before eating to avoid browning. A fresh squeeze of lemon before serving brightens the flavors and helps refresh the salad.

Mediterranean Tuna Salad — Quick Recipe Summary

Ingredients

  • 2 cans albacore tuna, drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1/3 cup chopped Kalamata olives
  • 2 stalks celery, thinly sliced
  • 1/4 cup chopped parsley (optional dill)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice, plus more to taste
  • Flaky sea salt and black pepper

Instructions

  1. Combine drained tuna, tomatoes, onion, olives, celery, and herbs in a large bowl.
  2. Drizzle with olive oil, red wine vinegar, and lemon juice. Season with salt and pepper.
  3. Toss gently to combine and adjust seasoning to taste.
  4. Serve immediately or chill 20–30 minutes for deeper flavor.

close-up of a Mediterranean tuna salad recipe with cherry tomatoes, red onion, celery, and herbs.

Recipe yield: about 4 servings. Prep time: 10 minutes. A simple, flavorful no-mayo tuna salad that’s ideal for meal prep, quick lunches, or an easy dinner when paired with bread or greens.