Ree Drummond's Mediterranean Tuna Salad Is the Fresh, No-Mayo Lunch You'll Be Making All Summer

Sun, May 10, 2026 at 12:15 PM UTC

I love throwing together a quick tuna salad for lunch because it’s so fresh and filling, and you don’t have to cook a single thing. This Mediterranean-inspired version is a little different from your classic tuna salad. It’s lighter and tangier and has a few more crunchy mix-ins. If you’re not a big fan of mayonnaise, you’re in luck because there’s not a single spoonful in sight.

This salad is full of delicious things like cucumber, briny olives, artichoke hearts, and bell pepper, plus cannellini beans, which make it even heartier. Pile it on salad greens, spread it on sliced bread for a sandwich, or scoop it up with crackers. Yum. This recipe is always at the top of my list of favorite healthy lunch ideas!

What kind of tuna is best for tuna salad?

When it comes to canned tuna recipes, I usually like tuna packed in water because its mild flavor doesn’t overpower the rest of the ingredients. Solid, chunk, or flaked tuna all work well, so just pick your favorite.

How long does Mediterranean tuna salad last in the fridge?

The salad will keep in an airtight container in the refrigerator for up to two days. I like to add a fresh squeeze of lemon juice just before serving to brighten up the flavor!

Yields: 4-6 servings

Prep Time: 20 minutes

Total Time: 25 minutes

Ingredients

1/2 small red onion, finely chopped

3 tbsp. fresh lemon juice (from 1 to 2 lemons)

1/2 tsp. kosher salt, plus more to taste

1/4 tsp. black pepper, plus more to taste

Pinch of crushed red pepper flakes

1/2 c. marinated artichoke hearts, drained and coarsely chopped

1/2 c. pitted kalamata olives, finely chopped

1/4 c. fresh parsley or dill, chopped

1/2 red bell pepper, finely chopped

1/2 English cucumber, seeded and finely chopped

2 (5-ounce) cans water-packed tuna, drained

1 (15-ounce) can cannellini beans, rinsed and drained

Mixed greens or sliced bread, for serving

Directions

In a medium bowl, soak the red onion in ice water for 10 minutes. Drain and pat dry.

In a large serving bowl, whisk together the lemon juice, olive oil, vinegar, honey, mustard, salt, black pepper, oregano, and red pepper flakes.

Add the artichoke hearts, olives, parsley, red bell pepper, cucumber, and red onion and toss to combine. Add the tuna and beans and toss again so everything is coated. Season with salt and pepper to taste. Serve over mixed greens or on sliced bread for sandwiches.