Mediterranean Tuna Salad Recipe

Name: Mediterranean Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons dijon mustard; Grated zest and juice of 1 lemon; 1/3 cup extra-virgin olive oil, plus more for brushing; 1/4 cup chopped fresh dill; Kosher salt and freshly ground pepper; 1 12 -ounce can solid white tuna in water, drained and flaked; 1 14 -ounce can chickpeas, drained and rinsed; 1 Kirby cucumber, seeded and chopped; 1 bunch scallions, sliced; 1 pint cherry or grape tomatoes, halved; 2 pieces pita or naan bread; 1 head romaine lettuce, shredded

Servings: persons

2 teaspoons dijon mustard
Grated zest and juice of 1 lemon
1/3 cup extra-virgin olive oil, plus more for brushing
1/4 cup chopped fresh dill
Kosher salt and freshly ground pepper
1 12 -ounce can solid white tuna in water, drained and flaked
1 14 -ounce can chickpeas, drained and rinsed
1 Kirby cucumber, seeded and chopped
1 bunch scallions, sliced
1 pint cherry or grape tomatoes, halved
2 pieces pita or naan bread
1 head romaine lettuce, shredded

1
Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl.
2
Slowly whisk in the olive oil until well blended.
3
Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
4
Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
5
Heat a grill pan over medium-high heat.
6
Lightly brush both sides of the pita with olive oil and season with salt and pepper.
7
Cook until golden, about 1 minute per side.
8
Cool slightly and cut into wedges.
9
Toss the romaine with the remaining dressing and divide among bowls.
10
Top with the tuna salad and serve with the grilled pita.
11
Per serving: Calories 504; Fat 23 g (Saturated 3 g); Cholesterol 36 mg; Sodium 812 mg; Carbohydrate 44 g; Fiber 8 g; Protein 31 g
12
Photograph by Antonis Achilleos

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons dijon mustard, Grated zest and juice of 1 lemon, 1/3 cup extra-virgin olive oil, plus more for brushing, 1/4 cup chopped fresh dill, and more.

Yes, Mediterranean Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mediterranean Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions