Mediterranean Tuna Salad (No Mayo)
This Mediterranean Tuna Salad skips the mayo entirely, tossing canned tuna with roasted red pepper, olives, capers, and a red wine vinaigrette. It's a light, protein-packed lunch that holds up well for meal prep.
Servings: 4
Ingredients
- 2 5-ounce cans tuna undrained (I prefer Safe Catch Wild Yellowfin Tuna)
- 1 roasted red pepper diced, about 1 cup
- ½ cup chopped pepperoncini
- ¼ cup kalamata olives halved or sliced
- 2 tablespoons capers
- ¼ cup diced red onion
- ½ English cucumber diced
- 2 tablespoons fresh parsley chopped
For the Vinaigrette
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove minced
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Add the tuna, with its juices, to a large bowl. Break it apart with a fork.
- Add the roasted red pepper, pepperoncini, olives, capers, red onion, and cucumber. Toss to combine.
- Make the vinaigrette: combine the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper in a small jar. Secure the lid and shake for 20 to 30 seconds, until combined. You can also whisk the ingredients together in a bowl until emulsified.
- Pour the vinaigrette over the tuna mixture and toss to combine. Taste and adjust the seasoning as needed.
- Finish with the fresh parsley. Serve immediately, or cover and refrigerate for up to 4 days.
Notes
- I use Safe Catch Yellowfin tuna from Costco and skip draining it. The juices add flavor to the dressing, along with the liquid from the roasted red pepper and other pickled ingredients.
- Hold off on extra salt and pepper until the end. Many of these ingredients are naturally salty, so it's easy to overdo it.
- Serve as is, or over a bed of greens with cherry tomatoes for a Whole30-compatible lunch. As a no mayo tuna salad, this one also travels well for picnics and lunches on the go.