Can I use water-packed tuna in this recipe?

You can! It doesn't bring the richness and flavor of fish tinned in olive oil, so plan to add a bit more salt and pepper to the final tuna fish dish.

What can I add to canned tuna besides mayo?

I'm partial to this Mediterranean herb and Dijon dressing instead of tuna. But if you're looking for a healthier alternative to creamy mayo, try greek yogurt with fresh herbs instead!

What can I do with canned tuna besides tuna salad?

Smoky Tuna Dip and Tuna Empanadas are two of my favorite recipes to make with this pantry staple! And I also open a can of tuna over this Mediterranean Tossed Salad at least twice a month for a quick and healthy lunch.

How to store leftover healthy tuna salad?

Store leftover Mediterranean Tuna Salad in an airtight container in the refrigerator for up to 4 days.

Mediterranean Tuna Salad Recipe {No mayo}

Ingredients

Scale

2 cans tuna in olive oil, drained and oil reserved (we use 2 tablespoons in dressing)

1/3 cup green olives, capers or pickled peppers, diced

1/4 red onion, thinly sliced

1/4 cup fresh basil, diced

3 tablespoons flat leaf parsley, diced

2 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 garlic clove, grated

Salt and pepper, to taste

For Mediterranean Tuna Melt:

Ciabatta rolls, for tuna melt

Provolone cheese, for tuna melt

Olive oil, for grilling bread

Cook Mode Prevent your screen from going dark

Instructions

To make the mustardy vinaigrette, combine 2 tablespoons of the olive oil drained from your tuna (or two tablespoons extra virgin olive oil), with red wine vinegar, Dijon, the grated garlic clove and a good pinch of salt and freshly cracked black pepper. Whisk to combine. Add thin-sliced red onion and stir. Set aside to marinate while you assemble the salad.
Combine chopped olives, diced basil, parsley and drained tuna in a bowl. Toss to mix. Pour dressing over the mix and toss again. Taste and adjust seasoning.
To make a Mediterranean Tuna Melt, Slice open a ciabatta roll and add a slice of provolone to each side. Lay a small piece of parchment in between and close the sandwich. Preheat a skillet over medium-high heat.
Once hot, add a drizzle of olive oil to the pan, then lay the closed sandwich in the skillet. Use a second skillet to weight the sandwich. Grill for 2-3 minutes, until golden brown. Remove weight and flip sandwich. Return the second skillet as weight and grill for another 2-3 minutes. Remove the sandwich and open, discarding the sheet of parchment.
Add Mediterranean tuna salad to the bread. Close and cut in half. Serve warm.

Notes

If substituting chunk light tuna in water for tinned tuna in olive oil, add an extra pinch of salt and pepper for flavor.

Substitute capers, pickled peppers or dill pickles for the green olives.

Prep Time: 15
Category: Easy Recipes
Method: No cook
Cuisine: Italian