Mediterranean Tuna Salad Sandwich

Name: Mediterranean Tuna Salad Sandwich
Prep time: 10 min
Total time: 10 min
Ingredients: 2 five ounce cans tuna (drained); 1/3 cup minced red onion; 1/4 cup real mayonnaise (or plain Greek yogurt); 1/4 cup Mezzetta Pitted Greek Kalamata Olives (sliced); 1/4 cup Mezzetta Roasted Red Bell Peppers; 2 tablespoons fresh lemon juice; 2 tablespoons fresh basil - mined (or Italian parsley); 8 slices whole grain bread; Sliced Optional Toppings: romaine lettuce (Mezzetta Deli Sliced Pepper Rings and Roasted Red Bell Pepper)

1 Ingredients
2 How to Make a Mediterranean Tuna Salad Sandwich
3 Switch THings Up
4 Frequently Asked Questions:
5 More Delicious Lunches
6 Eat It, Like It, Share It!
7 Mediterranean Tuna Salad Sandwich

The lunchtime classic gets a major upgrade with this Mediterranean Tuna Salad Sandwich made with kalamata olives, roasted red peppers, and fresh basil.

PIcking up a Mediterranean tuna salad sandwich.

Growing up, we always had a few cans of tuna in the pantry for a quick, protein-packed lunch. I like to keep the same thing stocked in my pantry for quick eating for my own kids! My Mediterranean Tuna Salad Sandwich is an homage to my childhood favorite. Packed with roasted red peppers, briny kalamata olives, and fresh basil, this sandwich is going to quickly become your new family favorite.

Ingredients

Tuna: Canned tuna is an affordable and accessible way to add protein to your diet, as well as many other nutrients.
Red onion: Red onion adds delicious crunch and flavor, mild enough to be eaten raw.
Mayonnaise: Mayo is the classic dressing for a tuna salad, but you could also use plain Greek yogurt if you wanted!
Kalamata olives: Rich and fruity in flavor, kalamata olives are common in Greek cuisine and a classic Mediterranean flavor.
Roasted red bell peppers: Roasting red bell peppers enhances the natural sweetness. You could roast them yourself in the oven, or buy them already roasted in a jar from the grocery store.
Lemon juice: Adds fresh, bright, acidity to the salad.
Basil: A perfect balance between sweet and savory, I would only use fresh for this salad as dried basil will taste different.
Bread: My go-to is a sliced, whole-grain bread, but you could use whatever your favorite bread is.

How to Make a Mediterranean Tuna Salad Sandwich

Start your tuna salad by mincing your onion and basil, slicing your olives and bell pepers, and preparing any toppings of your choosing.

Then in a large bowl, add the drained tuna and break it up.

Then add your minced parsley, basil, and kalamata olives.

Then add your roasted red bell pepper.

Squeeze in some fresh lemon juice.

And finish with the mayo.

Stir well until everything is fully combined and the mayo is coating everything evenly.

Assembling mediterranean tuna salad sandwich

Then assemble your sandwich by taking your tuna salad and layering it onto your choice of bread with your choice of toppings.

Serve and enjoy your Mediterranean Tuna Salad Sandwich!

Switch THings Up

Use chicken instead. Take a couple cans of chicken and make it a chicken salad instead of tuna!
Swap out your herbs. If you don’t have basil, try some fresh parsley or arugula.

Frequently Asked Questions:

Is canned tuna healthy?

Yes! Canned tuna is rich in protein, iron, and omega-3 fatty acids.

Do you put egg in tuna salad?

Many tuna salads do add hard-boiled egg, but I wouldn’t add it to this one.

Can you make tuna salad ahead of time?

Yes, tuna salad is a great thing to make in advance! You can make it and eat it for lunch all week long.

More Delicious Lunches

Eat It, Like It, Share It!

Did you try this sandwich and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz eating mediterranean tuna salad sandwich.

For added crunch and even more flavor, I love topping it with plenty of sliced banana peppers. We love whole grain seed bread from our local bakery, but this Mediterranean Tuna Salad would be great in a whole wheat wrap or stuffed in a pita.

No fork required.