This easy Mediterranean Tuna Salad recipe is the quick lunch I make on repeat all summer. It comes together in 10 minutes with fresh, bright flavor and packed with protein.
The Healthy Tuna Salad Lunch That's No-Cook And Ready In 10!
If you're looking for an easy meal prep lunch idea, I'm confidant you'll love this tuna salad (and if high-protein lunch is your thing, it packs about 40 grams of protein!). No cooking required means it is perfect for hot summer days when the last thing you want to do is turn on the stove, or for any busy weekday.
Sometimes I like to serve it over greens, or stuffed in pita bread, or with crackers, but mostly I just eat it straight from the bowl.
Try more of my salad recipes, like my Asian Chicken Salad, Chicken Caesar Pasta Salad, Orzo Salad, Cold Noodle Salad, Italian Grinder Chopped Salad, or Mason Jar Salad!
How to make Mediterranean Tuna Salad:
Combine: Add tuna, cucumber, tomato, onion, and beans to a mixing bowl. Top with olive oil, red wine vinegar, lemon juice, oregano, fresh parsley or mint and salt and pepper. Stir to combine.
Serve: Divide salad into two bowls or containers and top each one with ½ cup low fat cottage cheese. Season with salt and pepper and enjoy!
Mediterranean Tuna Salad
Equipment
Ingredients
- 5-6 oz canned chunk light tuna
- ½ of an English cucumber , chopped
- 1 cup halved cherry tomatoes
- ¼ cup chopped red onion
- 1/4 cup chopped kalamata olives
- 1 cup cooked garbanzo beans
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 1/2 tsp lemon juice
- 1/2 tsp dried oregano
- 2 Tablespoons Fresh chopped parsley and/or mint (optional)
- salt and fresh cracked pepper , to taste
- 1 cup low fat cottage cheese
Instructions
- Combine: Add tuna, cucumber, tomato, onion and beans to a mixing bowl. Top with olive oil, red wine vinegar, lemon juice, oregano, fresh parsley or mint and salt and pepper and stir to combine. Divide into two containers. Top each with ½ cup low fat cottage cheese. Season with salt and pepper.5-6 oz canned chunk light tuna, ½ of an English cucumber, 1 cup halved cherry tomatoes, ¼ cup chopped red onion, ¼ cup chopped kalamata olives, 1 cup cooked garbanzo beans, 2 Tbsp olive oil, 1 Tbsp red wine vinegar, 1 ½ tsp lemon juice, ½ tsp dried oregano, 2 Tablespoons Fresh chopped parsley and/or mint
- Divide and Serve: Divide salad into two containers. Top each with ½ cup low fat cottage cheese. Season with salt and pepper. Refrigerate for meal prepping or enjoy immediately.salt and fresh cracked pepper, 1 cup low fat cottage cheese
Notes
Nutrition
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