Mediterranean Tuna Salad

This is, by far, one of my favorite recipes! I make it often and enjoy with so many different ways. I love that it’s simple, even though it seems to have a lot of ingredients. Sometimes, if I’m missing an ingredient, I’ll simply leave it out or substitute something else for it instead. I will include notes to that effect towards the end of the recipe.


4 teaspoons olive oil

4 teaspoons red wine vinegar

2 cans of tuna, 6 ounces each

1/3 cup sun-dried tomatoes in oil (drain these and chop them)

1/4 cup black olive slices

1/4 cup onion (red, preferably) finely diced

3 tablespoons mayo (can be doubled or left out entirely)

1/4 teaspoon pepper (black)

8 slices of bread (wheat works well)


Mix the oil and vinegar in a small bowl and brush evenly over each slice of bread.

Mix the tuna, tomatoes, olives, onions, mayo, and pepper in another bowl.

Place your choice of toppings on the bread. This can include a nice mellow cheese, lettuce, green peppers, cucumber slices…anything you enjoy on a nice sandwich.

Add tuna mixture to the toppings and finish off the sandwich by topping with the other slice of bread.

Substitutions I Have Made

I’m not a big stickler for “extra virgin” olive oil, but I do prefer the cold-pressed variety. It’s truly a matter of taste preference, really. However, I will NOT substitute “vegetable” oil for anything. While the bottle may say vegetable oil, it’s actually soybean oil. (Flip any bottle on your shelf around and you’ll find that is the sole ingredient). Veggie oil never tastes as good in dishes that call for olive oil, so try to stay as close as you can to this. My rule is: if I wouldn’t dip a piece of crusty bread in the oil, I don’t use it for this recipe.

When it comes to tuna, I prefer solid white albacore, though chunk light is definitely fine here. You can also choose, according to taste, tuna packed in water or oil. While the oil adds a few extra calories, it’s usually olive oil, so it’s a healthy fat, for those concerned with that aspect.

You can also add your choice of other seasonings if you prefer. Along the Greek, or Mediterranean, lines, I usually add a bit of garlic, and sometimes even a few drops of Worcestershire sauce. Again, this is where you particular flavor-fave’s come into play. I sometimes even add half an avocado, for a dreamy creaminess!

Finally, I personally prefer a seeded, whole grain bread for my tuna salad. It adds that little something extra I enjoy, as well as being healthier than white bread. For those on the keto diet, you can just as easily serve this in other ways, some of which I personally enjoy.

For instance, you can create a “stuffed tomato” in much the same way as you would a stuffed pepper. You can also roll it in a nice butter lettuce or romaine leaf. I’ve even heard it used, without the mayo, as a garnish for spaghetti squash.

Either way, if you do try this recipe, I hope you enjoy it as much as I do!

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