Mediterranean Tuna Salad - The Lemon Bowl
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5 from 1 vote

Mediterranean Tuna Salad

Tuna salad, the lunchtime classic, gets a Mediterranean upgrade in my tasty version made with kalamata olives, roasted red peppers and fresh basil.
Course Salad
Cuisine Mediterranean
Keyword tuna salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 338kcal
Author Liz Della Croce


  • 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
  • Slices Optional Toppings: romaine lettuce Mezzetta Deli Sliced Pepper Rings and Roasted Red Bell Pepper


  • Place drained tuna in a medium bowl and add onion, mayonnaise, olives, roasted peppers, lemon juice and fresh basil. Stir with a fork until all ingredients are fully incorporated.
  • Top four slices of bread with a lettuce leaf then add equal portions of tuna salad to each piece. Garnish with optional toppings then top with second slice of bread before slicing and serving.


Calories: 338kcal | Carbohydrates: 29.4g | Protein: 24.8g | Fat: 15.6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 14.1g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 933mg | Fiber: 4.2g | Sugar: 3.3g