Paleo Plan

Mediterranean Tuna Salad

Mediterranean Tuna Salad

Makes 2 Servings

Approximate Prep Time: 15 Minutes


  • 1 6-ounce can of tuna
  • 1/2 cup artichoke hearts, diced
  • 1/2 cup pitted kalamata olives, chopped
  • 1/2 cup sun dried tomatoes, diced
  • 1 roasted red pepper, chopped (from a jar is fine but check for non-Paleo ingredients)
  • 3 TB. olive oil
  • Juice of 1 lemon
  • 1 tsp. Dijon mustard
  • 1/4 cup fresh chopped parsley
  • 2 TB. slivered basil leaves
  • 2 TB. chopped mint leaves
  • Lettuce leaves, for serving
  • Salt and fresh ground pepper, to taste


  • Put the tuna in a large bowl and flake with a fork so that there are no large chunks.
  • Add the artichoke hearts, olives, sun dried tomatoes, and red peppers and mix well.
  • Season with salt and plenty of fresh ground pepper.
  • Put the olive oil, lemon juice, mustard, and chopped herbs in a jar or other container with a lid. Add pinch of salt and shake until well combined.
  • Toss the tuna mixture with the dressing and chill for 30 minutes (optional) to let the flavors meld. Serve in the lettuce leaves.


  1. YUM! My new very favorite recipe. I doubled it so I can eat this all week. Thanks!

  2. This is incredible! I will be making again for sure!

  3. Flavors were robust! Very flavorful.

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