All the flavor, none of the stove time. This lighter, brighter twist on tuna salad swaps mayo for olive oil, piles on fresh summer produce, and comes together in one bowl—no fuss, no drama. Perfect for sandwiches, salads, or eating straight from the fork like the classy human you are.
Italian Tuna Salad
Rated 5.0 stars by 1 users
Category
seafood
Cuisine
Mediterranean
Servings
4
Prep Time
10 minutes
Cook Time
0 minutes
When tuna salad goes on holiday in Italy.
Meet the Italian tuna salad that ditched the mayo, got a summer glow-up, and is now living its best life. Packed with juicy cherry tomatoes, briny Kalamata olives, capers, and fresh basil, this no-cook summer recipe is basically a Mediterranean vacation in a bowl. It’s light, fresh, and ready in minutes—just toss together peak summer ingredients with olive oil and lemon juice for big flavor. Serve this Mediterranean tuna salad on crusty ciabatta rolls, over salad greens, or straight out of the bowl while standing in front of the fridge.
Ingredients
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2 cans Tuna
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1 pint cherry tomatoes, halved
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3 T fresh basil, chiffonade
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¼ C Kalamata olives, roughly chopped
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2 T capers, chopped
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3 T lemon juice
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3 T olive oil
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2 T Mediterranean Seasoning
Directions
Combine all ingredients in a large bowl. Taste first and then season if needed. (the olives & capers are already quite salty)
Serve as a sandwich on ciabatta rolls or on a bed of salad greens. Also works well with crackers or crostini.
Recipe Note
- We use water-packed tuna here, but you can also use oil-packed. The tuna oil can be used in place of the olive oil for a stronger flavor.
- You can also replace the canned tuna with canned salmon!
- You can use any kind of fresh herbs and olives you have on hand.