Mediterranean Tuna Salad

This spring and summer I’m sharing a lot of classic recipes that satisfy and giving them a new twist. For this week’s episode I’m making this with classic summer tuna sandwich and turning it into Mediterranean Tuna Salad. We all love the classic version of tuna salad in our house. It’s makes for a great, easy meal no matter the time of day. My kids like it on toasted bread and served as a sandwich. It can also be served on a nice bed of lettuce or stuffed in an avocado. Sometimes I even make a tuna melt! 

This version contains a little more flavor and texture and can be served Mediterranean style on a nice slice of grilled pita if you’d like. My kids still like it on toasted bread and I serve it stuffed in an avocado half at lunches I cater. So, essentially, do what you wish! 

The nice thing about this tuna salad is that you can make it fresh and keep in the fridge for when you’re ready to serve it. It always works well this way. Also, when you do go to plate it the salad is still nice and chilled from the fridge, which can be extra refreshing on a really hot summer day. If you’re going to make a bowl of this and have it on a buffet then please keep it somewhere cool and in the shade. 

I love this Mediterranean Tuna Salad because it really works well in the summer when you’re in the mood for nutritious, flavorful lunch without it being too heavy. It always works with a crowd and it contains all of my true favorite Mediterranean flavors. I hope you enjoy this fresh twist on an old favorite this summer. It’s going to become a new favorite, I’m sure of it! 

Mediterranean Tuna Salad Recipe 

There are a lot of great ways to make tuna salad, and this might be my favorite. It’s spiced up with all kinds of delicious Mediterranean flavors that give it a vibrant, fresh flavor. 

Ingredients 

• 2 cans (5 oz each) tuna, drained 

• ½ cup chickpeas, drained & rinsed 

• ½ cup cherry tomatoes, halved 

• ½ cup cucumber, diced 

• ¼ cup Kalamata olives, sliced 

• 2 tbsp red onion, finely chopped 

• ¼ cup crumbled feta cheese 

• 2 tbsp fresh parsley, chopped 

• 1 tbsp dried oregano 

• 3 tbsp olive oil 

• 1 tbsp lemon juice 

• ½ tsp salt 

• ¼ tsp black pepper 

• Pinch of red pepper flakes (optional) 

Instructions 

1. Drain the tuna and chickpeas. Chop the cucumber, tomatoes, olives, and red onion. 

2. In a large bowl, mix the tuna, chickpeas, veggies, parsley, oregano, and feta. 

3. Drizzle with olive oil and lemon juice, then season with salt, pepper, oregano and red pepper flakes. Toss everything together. 

4. Enjoy in a pita, wrap, or on a salad for a light Mediterranean meal. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.