Mediterranean Tuna Salad (No-Mayo)

Mediterranean Tuna Salad

Yield: Six ½ cup servings (or 3 cups)


  • Two 5 oz cans albacore tuna packed in water, drained
  • ⅓ cup cucumber, peeled and diced
  • ⅓ cup red onion, finely chopped
  • ½ cup black olives, sliced
  • ½ cup green olives, sliced
  • 4 tsp capers 
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lime juice


  1. Blend together all above ingredients in a medium size bowl.
  2. Serve cold and garnish as desired.
  3. Store leftover salad in the refrigerator in an airtight container for up to 3 days.
Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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