Mediterranean Tuna Salad
A bright, crunchy tuna salad that makes weekday lunches feel special—ready in minutes and full of flavor. Perfect for quick meals and picnics.
Ingredients
Main ingredients
- 1 can can of tuna (5–6 oz), drained packed in water keeps it lighter; packed in oil gives richer flavor.
- 1/2 cup diced celery for crunch.
- 1/2 cup diced bell pepper red, orange, or yellow for sweetness and color.
- 1/4 cup diced red onion soak briefly in water if raw onion is too sharp.
- 1/4 cup chopped fresh herbs (parsley or dill recommended) adds brightness.
- 1/4 cup Greek yogurt plain, thick style for creaminess.
- 2 tablespoons lemon juice freshly squeezed tastes best.
- Salt and black pepper to taste.
Instructions
Preparation
- Drain the tuna thoroughly and flake it into a medium mixing bowl with a fork.
- Add the diced celery, bell pepper, red onion, and chopped herbs to the bowl. Toss to combine.
- In a small bowl, whisk together the Greek yogurt, lemon juice, a pinch of salt, and a few grinds of black pepper until smooth.
- Pour the dressing over the tuna-vegetable mixture and stir gently until everything is evenly coated. Taste and adjust salt, pepper, or lemon.
- Chill for 10–15 minutes if you have time; otherwise serve immediately with your preferred accompaniment.
Notes
Refrigerate in an airtight container and use within 3 days for best quality. Do not freeze the salad mixed with yogurt; freezing will separate the yogurt and ruin the texture.