This healthy Mediterranean tuna salad is a light and vibrant alternative to traditional mayo-based tuna salads. I love how it combines simple, fresh ingredients like lemon juice, basil, and olive oil to create something truly flavorful and satisfying. It’s packed with protein, comes together in just minutes, and works perfectly as a quick lunch, sandwich filling, or topping for greens. Every bite delivers herby, zesty notes balanced with the natural richness of tuna — and I never miss the mayonnaise.

Why You’ll Love This Recipe

I like this recipe because it’s fast, nutritious, and incredibly versatile. Without any heavy dressings or processed ingredients, it feels clean and refreshing. The olive oil and lemon juice create a natural dressing that brings everything together without overpowering the tuna. Fresh basil adds a fragrant herbal note, while celery and scallions give a subtle crunch. Whether I’m watching calories or just want something bright and Mediterranean-inspired, this is one of my top go-tos.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5 ounces of olive oil–packed tuna, drained well (you can use water-packed tuna for a lighter version, but I prefer the richness of the oil-packed kind)

• 1 tablespoon of fresh basil, finely chopped (I always use fresh for the best flavor)

• ½ stalk of celery, minced (adds a light crunch and freshness)

• 1 scallion, green part only, finely chopped (optional, but I like the mild onion flavor it adds)

• 2 tablespoons of freshly squeezed lemon juice (I sometimes add a little more if I want extra brightness)

• 1 to 2 tablespoons of extra virgin olive oil (add gradually until it reaches your preferred consistency)

• Salt, to taste (start small and adjust as needed)

• Freshly ground black pepper, to taste (I like a generous twist for a bit of sharpness)

Directions

1. Place the drained tuna in a small mixing bowl. I use a fork to flake the tuna into small pieces until it’s nice and fine.

2. Add the chopped basil, minced celery, and chopped scallion if using.

3. Pour in the lemon juice and gently stir the mixture until it’s evenly combined.

4. Add olive oil gradually, starting with 1 tablespoon, and stir. I adjust the amount depending on how moist I want the salad.

5. Season with salt and pepper to taste. I give it a final gentle mix and serve it right away or chill it for a bit to let the flavors meld.

Servings And Timing

• Servings: 2

• Prep Time: 5 minutes

• Cook Time: 5 minutes

• Total Time: 10 minutes

Variations

• Swap the basil for fresh dill or parsley if I want a different herbal profile.

• Add finely chopped red bell pepper or cucumber for more crunch and color.

• Replace tuna with canned salmon for a different protein base — it works beautifully.

• Stir in a pinch of crushed red pepper flakes if I’m in the mood for a little heat.

• Serve it over salad greens, inside a pita, on toasted whole-grain bread, or in lettuce cups.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator. Since it’s a fish-based salad, I try to eat it within 1 to 2 days for the best flavor and texture. I don’t reheat it — it’s meant to be served cold or at room temperature. If any liquid collects at the bottom, I just give it a quick stir before serving again.

FAQs

What Kind Of Tuna Should I Use?

I prefer using olive oil–packed tuna for its fuller flavor and moist texture. If I want a leaner option, I go with water-packed tuna, but I make sure to drain it thoroughly before mixing.

Can I Add Extra Vegetables?

Yes, I often add things like diced cucumber, red bell pepper, or even chopped cherry tomatoes. It gives the salad more body and adds to the freshness.

Is This Recipe Good For Meal Prep?

It can be! I like to make it in the morning and store it in the fridge for lunch. It holds up well for a day or two, but I don’t keep it longer than that due to the tuna.

How Do I Make It Creamier Without Mayo?

The olive oil gives it a nice smooth texture, but if I want it creamier, I sometimes mash in a little avocado. It keeps the healthy vibe but adds richness.

Can I Use Dried Herbs Instead Of Fresh?

Fresh herbs really make a difference in this salad, but if I’m out, I use a pinch of dried basil. I just use less, as dried herbs are more concentrated in flavor.

Conclusion

This healthy Mediterranean tuna salad is one of my favorite quick meals. It’s simple, bright, and satisfying — without any heaviness. I love how easy it is to customize with different herbs or veggies depending on what I have on hand. Whether I’m eating it straight from the bowl, tucked into a sandwich, or spooned over greens, it never disappoints.