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Mediterranean tuna salad in a white bowl with two wooden spoons.
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4.34 from 6 votes

Mediterranean Tuna Salad

This Mediterranean tuna salad is fresh, flavorful, and healthy lunch or dinner!
Prep Time20 minutes
Total Time20 minutes
Course: Fish + Seafood
Cuisine: Mediterranean
Keyword: chickpeas, fish, gluten free, lunch, Mediterranean, salad, tuna
Servings: 4 servings
Author: Danae Halliday

Equipment

Ingredients

Tuna Salad

  • 5 ounce can white albacore tuna drained and flaked apart
  • 15 ounce can chickpeas drained and rinsed
  • 1 cup chopped Persian cucumbers or English cucumbers
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup chopped red onion
  • 1/4 cup chopped kalamata olives
  • 2 tablespoons chopped flat leaf parsley

Red Wine Vinaigrette

  • 3 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  • Add all of the ingredients for the vinaigrette to a jar with a lid or a bowl. Shake or whisk until well combined.
  • Add all of the ingredients for the tuna salad to a serving bowl. Pour on the vinaigrette and toss together. Taste for seasoning and add salt and pepper as needed.

Video

Notes

Leftover Mediterranean tuna salad will keep for up to 3 days in an airtight container in the fridge.

Nutrition

Calories: 304kcal | Carbohydrates: 34g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 783mg | Fiber: 9g | Sugar: 7g