Name: Mediterranean Tuna Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 medium English cucumber (diced); 1 small red onion (finely chopped); 2 cans tuna packed in water ( 5 ounces (145 g) each, drained well); 2 avocados (diced); 100 g cherry tomatoes (halved); ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; juice of ½ lemon; 2 tablespoons extra virgin olive oil

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This Mediterranean tuna salad combines canned tuna, avocado, cucumber, cherry tomatoes, and red onion with a lemon and olive oil dressing. It is a no-mayo, no-cook lunch you can serve in 10 minutes.

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Mediterranean tuna salad with avocado, cucumber, cherry tomatoes, and red onion in a white bowl

Why You'll Love This Mediterranean Tuna Salad

No mayonnaise: Avocado adds creaminess without a thick dressing.
No required chilling: Serve straight away, or refrigerate briefly for a cooler salad.
One-bowl preparation: Add the dressing directly to the salad rather than mixing it separately.

What I love about this tuna salad is the color and variety the vegetables bring to a simple can of tuna. As the cucumber, red onion, cherry tomatoes, and avocado go into the bowl, it becomes much more than tuna with a few extras. There is crisp cucumber, juicy tomato, and soft avocado alongside the little pieces of onion. That mixture of colors and textures is what appeals to me about this combination, with the vegetables playing just as much of a part as the tuna.

Lemon juice and extra virgin olive oil bring everything together without a creamy dressing. The result is a chopped salad to eat by the forkful, rather than a sandwich filling like my tuna salad with Greek yogurt. For another way to combine canned tuna with vegetables, my tuna pasta salad adds pasta to make a more substantial dish.

Key Ingredients in Mediterranean Tuna Salad

The full quantities are in the recipe card below. These are the ingredient choices to keep in mind:

Canned tuna: Adds savory flavor and a flaky texture, making the salad more substantial. I use water-packed tuna, but oil-packed tuna also works. Drain it thoroughly so the packing liquid does not dilute the dressing.
Avocados: Bring creaminess without mayonnaise, contrasting with the crisp vegetables. Choose ripe avocados that are still firm enough to dice, and fold them in gently to keep the pieces intact.
English cucumber, cherry tomatoes, and red onion: Cucumber adds a refreshing crunch, tomatoes bring sweetness and juiciness, and red onion adds a sharper flavor that balances the avocado. Leave the cucumber unpeeled and dice it into bite-sized pieces, halve the tomatoes, and chop the onion finely so it does not overpower individual bites.
Lemon juice, extra virgin olive oil, salt, and black pepper: Fresh lemon juice balances the richness of the tuna and avocado, while olive oil coats the ingredients. Salt brings out their flavors, and black pepper adds gentle warmth. Taste the dressed salad before adding more salt, as the tuna already contributes some saltiness.

How to Make Mediterranean Tuna Salad

You will find the complete printable recipe with measurements below.

1. Prepare the ingredients: Drain the tuna, dice the cucumber and avocados, finely chop the onion, and halve the tomatoes. Place everything in a large mixing bowl.

2. Add the dressing: Sprinkle over the salt and pepper, then add the lemon juice and olive oil.

3. Fold gently: Combine until coated, keeping the avocado in pieces rather than mashing it.

4. Serve or chill: Taste and adjust the seasoning. Serve immediately, or refrigerate for 15 minutes; chilling is optional.

Mediterranean tuna salad with avocado, cucumber, cherry tomatoes, and red onion in a white bowl, close-up view with light dressing

Tips for the Best Mediterranean Tuna Salad

Avoid excess liquid: Drain the tuna well so its packing liquid does not dilute the dressing.
Keep the pieces manageable: Cut the cucumber and avocado into similar bite-sized pieces, with the onion chopped more finely.
Check before adding more salt: Taste a bite that includes tuna as well as vegetables before adjusting the seasoning.

Storage

For the best texture, plan to serve this salad freshly made. Refrigerate leftovers promptly in a sealed container at 40°F (4°C) or below. Cut avocado can brown during storage, so do not expect the salad to look exactly as it did when first mixed. Freezing the assembled salad is not recommended.

What to Serve With Mediterranean Tuna Salad

Serve it with warm homemade ciabatta or crusty bread to soak up the lemon and olive oil dressing. You can also spoon it into pita pockets, serve it over salad greens, or pair it with a light soup for a more substantial meal.