Food & Cooking Recipes Ingredients Seafood Recipes No-Mayo Mediterranean Tuna Salad 5.0 (1) 1 Review This lightened-up take on the deli classic gets bright flavor from a lemon-caper vinaigrette. By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on May 23, 2024 Rate PRINT Share Close Photo: Johnny Miller Total Time: 15 mins Servings: 2 Our No-Mayo Mediterranean Tuna Salad packs a big punch without the usual addition of mayonnaise. Instead, the canned tuna is dressed with a mixture of grainy mustard, olive oil, lemon juice, and capers, which adds plenty of moisture and flavor while keeping this salad feeling nice and light. Fresh parsley and chopped bell peppers round things out and add some welcome crunch. We like to serve this tuna salad with crisp mixed greens, sliced cucumbers, and crackers, but you can also roll the mixture into a wrap, sandwich it between slices of your favorite bread, or pile it into lettuce cups. However you choose to enjoy it, we’re confident that you won’t miss the mayonnaise version one bit. 22 Lunch Salads for When You Crave Something Fresh, Easy, and Filling Shopping for Canned Tuna Overwhelmed by the tuna options at the grocery store? We get it. Take a look at these tips to figure out which kind is right for you: White vs. Light vs. Chunk Light Tuna Cans labeled white mean they contain only albacore tuna, which is mild in flavor and has a pleasing natural salinity.Light tuna can include a mix of tuna species, often skipjack but sometimes a mix of skipjack, yellowfin, bigeye, and/or tongol. This option tends to tends to be somewhat fishier tasting than all-albacore options.Tuna labeled chunk light means it contains smaller pieces of tuna as opposed to one packed filet. Oil-Packed vs. Water-Packed Oil-packed tuna has more moisture and a richer mouthfeel than water-packed tuna. It's best used in recipes that already call for olive oil like salads or pasta dishes. You can drain it or utilize both the tuna and the oil from the can for extra flavor and richness. Water-packed tuna is best used wherever you would want the pure, clean flavor of tuna to shine through. Because it doesn't contain any added fat, it's a leaner choice than oil-packed tuna. (While we call for water-packed tuna in this recipe, you can use oil-packed as well with equally great results.) Pouch vs. Can vs. Jar Jarred tuna tends to be more moist than fish that's sold in cans or pouches, though it's also the most expensive option of the bunch. Tuna sold in pouches doesn't include any added water, so there's no need to drain it before using like with canned and jarred tuna. To reduce your sodium intake, briefly rinse tuna under cold water after draining. Ingredients 1 (5-ounce) can albacore tuna in water, drained 1 small bell pepper, halved, cored, and finely chopped (1 cup) 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon grainy mustard 3 tablespoons chopped capers ½ cup chopped fresh parsley Kosher salt and freshly ground pepper Dressed salad greens, such as escarole, for serving Sliced cucumbers and crackers, for serving Directions Flake tuna to break up pieces: Place tuna in a bowl and flake with a fork. Stir in remaining ingredients and season: Add bell pepper, oil, lemon juice, mustard, capers, and parsley; stir well to combine and season with salt and pepper. Serve: Serve with salad greens, cucumbers, and crackers on the side. Storage Stored in an airtight container, this tuna salad can be refrigerated for 3 to 5 days. Other Tuna Recipes to Try: No-Cook Tomato-Tuna Sauce With Spaghetti Martha's Favorite Tuna Salad Sandwich Tuna Cakes with Tomato-Arugula Salad Emeril's Kicked-Up Tuna Melts Spaghetti With Tuna and Caper Sauce White Bean and Tuna Salad Pasta Peperonata With Tuna and Olives Salade Nicoise One-Pan Creamy Tuna Pasta Tuna Macaroni Salad Tuna-Noodle Casserole With Cauliflower Originally appeared: Martha Stewart Living, October 2021 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.