My Mediterranean tuna salad was a HUGE hit for my meal prep business! It’s unlike any tuna salad you have ever had, I promise! This dish is greek-inspired and packed with nutrients! Give this recipe a try. Furthermore, check out my post about the Mediterranean lifestyle and how healthy it can be to start eating like a European!

You can mix the ingredients quickly and serve it with crackers, on bread, or in a lettuce wrap. On the other hand, you can scarf it up with a spoon.

Mediterranean Tuna Salad

Here’s what you’re going to need to make the Mediterranean tuna salad:

  • 4 cans albacore tuna drained
  • 1 can quartered artichoke hearts drain and remove hard parts
  • ½ red bell pepper chopped
  • 3/4 cup greek olives halved
  • ½ small red onion chopped
  • ¼ cup fresh parsley chopped
  • 1 Tbsp partially dried basil
  • 2 cloves garlic finely chopped
  • 1 tsp dried oregano
  • lemon juiced
  • 1 tomato sliced
  • ½ cup mayo
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper

The 411 On Artichokes:

Did you know that artichokes are packed with nutrition? One artichoke contains approximately 7 grams of fiber. Additionally, artichokes contain vitamins such as C & K and minerals your body needs, like magnesium, potassium, phosphorus, and iron! Because of its array of health benefits, this plant has been used for thousands of years in the Mediterranean for its medicinal properties. There are scientific claims that artichokes can help support your heart, liver, and digestive health.

The directions are simple.

First, combine all of the ingredients in a large bowl. You can then serve right away if you like. You can also store it in an airtight container in the refrigerator for a few days. Still, I prefer to eat this Mediterranean Tuna Salad the next day after the flavors have had an opportunity to combine! It’s a treat my whole family enjoys!

Mediterranean Tuna Salad

Course: Salad
Cuisine: Mediterranean
Keyword: Dairy Free, Gluten Free
Servings: 5
Calories: 387kcal


  • 4 cans albacore tuna drained
  • 1 can quartered artichoke hearts drain and remove hard parts
  • ½ red bell pepper chopped
  • 3/4 cup greek olives halved
  • ½ small red onion chopped
  • ¼ cup fresh parsley chopped
  • 1 Tbsp partially dried basil
  • 2 cloves garlic finely chopped
  • 1 tsp dried oregano
  • lemon juiced
  • 1 tomato sliced
  • ½ cup mayo
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper


  • In a large bowl, combine all ingredients and gently fold together until well combined.
  • Serve on gluten-free pita cut in half (1/2 cup of tuna salad in each half) with a slice of tomato and 1/4 romaine lettuce leaf in each half. You can also serve it wrapped in lettuce instead of the pita.


Serving: 1cup | Calories: 387kcal | Carbohydrates: 7g | Protein: 34g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 67mg | Sodium: 1275mg | Potassium: 487mg | Fiber: 3g | Sugar: 2g | Vitamin A: 966IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 3mg
Tried this recipe?Let us know how it was!

This recipe and many others are a part of my Eat Clean 21 detox program. Grab your copy today!