No-Mayo Mediterranean Tuna Salad

no-mayo mediterranean tuna salad served with salad greens
Photo: Johnny Miller
Total Time:
15 mins

In this light but filling lunch, canned tuna—our consummate pantry pal—is tossed with a punchy lemon-caper vinaigrette and served with a crisp side salad. Try this once and you won't miss the mayonnaise-heavy alternative one bit.


  • 1 (5-ounce) can albacore tuna in water, drained

  • 1 small bell pepper, halved, cored, and finely chopped (1 cup)

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon grainy mustard

  • 3 tablespoons chopped capers

  • ½ cup chopped fresh parsley

  • Kosher salt and freshly ground pepper

  • Dressed salad greens, such as escarole, for serving

  • Sliced cucumbers and crackers, for serving


  1. Place tuna in a bowl and flake with a fork. Add bell pepper, oil, lemon juice, mustard, capers, and parsley; stir well to combine and season with salt and pepper. Serve with salad greens, cucumbers, and crackers on the side.

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