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Italian Tuna Salad

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This Italian Tuna Salad is a light, mayo-free Mediterranean dish featuring tuna in olive oil, fresh vegetables, olives, garlic, and lemon juice. It’s perfect for a low-carb, keto-friendly lunch that’s both healthy and full of flavor.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian

Ingredients

2 cans Yellowfin tuna in olive oil (not drained)

1 to 1¼ cups diced tomato, drained

½ cup chopped fresh parsley

3 ounces black olives, sliced

½ large yellow bell pepper, diced

¼ cup finely diced red onion

¼ cup chopped green olives (without pimento)

1 garlic clove, minced

1 tablespoon fresh lemon juice

¼ teaspoon sea salt

Instructions

  1. Open the tuna cans into a large mixing bowl. Flake the tuna gently with a fork, keeping some texture.
  2. Add diced tomato, parsley, black olives, yellow bell pepper, red onion, green olives, minced garlic, lemon juice, and sea salt.
  3. Mix gently to combine all ingredients without breaking up the tuna too much.
  4. Serve immediately or store in the refrigerator until ready to eat. Enjoy as a salad, in wraps, or sandwiches.

Notes

  • Swap Yellowfin for Albacore tuna for a milder taste.
  • Add capers for extra briny flavor.
  • Include cucumber or avocado for added freshness.
  • Use cherry tomatoes for a sweeter bite.
  • Try sun-dried tomatoes or artichokes for a gourmet twist.
  • Add pasta for a hearty Mediterranean tuna pasta salad.
  • Top with chili flakes or hot sauce for heat.
  • Serve in lettuce wraps for a low-carb option.
  • Add anchovy fillets for umami depth.
  • Mix in Dijon mustard for sharp tanginess.

Nutrition

Find it online: https://cheftinaskitchen.com/italian-tuna-salad/