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Mediterranean Tuna Salad

In spite of a long list of ingredients, this tuna salad is very quick to prepare. You'll love the fresh flavors. —Renee Nash, Snoqualmie, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 celery ribs, chopped
  • 1 small sweet red pepper, chopped
  • 4 green onions, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons spicy brown mustard
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (5 ounces each) albacore white tuna in water
  • 4 cups shredded lettuce
  • 1/2 cup crumbled feta or blue cheese, optional


  • In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna.
  • Serve over lettuce. Sprinkle with cheese if desired.
Nutrition Facts
1-1/2 cups: 282 calories, 11g fat (2g saturated fat), 30mg cholesterol, 682mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

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  • muffbear74
    Aug 19, 2015

    Nice choice for dinner on a hot summer night.

  • Lorriloves2bake
    Mar 21, 2014

    Delicious...Made this morning to take to work. The difference was I threw in the lettuce. Instead of serving it over lettuce. I used black beans & I used 2 cans of Tuna fish . Very flavorful, Loved that there is a recipe out their that doesn't call for mayo. If one eats MORE Mediiterranean food they would be a lot healthier! Yummo

  • grady2316
    Feb 21, 2014

    This is a really tasty, versatile salad (I was surprised!). I prepare it w/out feta; if I serve it as a salad, I add the feta then. Otherwise, I mash the chickpeas and add a bit of mayonnaise to make a spread for sandwiches and crackers.

  • luhorn
    Aug 7, 2013

    Delicious! I added a small finely chopped jalepeno pepper (without seeds) and used fresh basil.

  • avab
    Jun 23, 2013

    No comment left

  • justmbeth
    Mar 8, 2013

    Awesome, healthier alternative to traditional tuna salad. Only changes I made omitting the cheese and substituted roasted red peppers for the red pepper since I was out of peppers. Definitely make again.

  • rhiler
    Feb 26, 2013

    No comment left

  • mrscrazyed1
    Jul 5, 2012

    Made this exactly as written, and tried it with and without the blue cheese. Either way, I did not care for the balsamic vinegar in the dressing.

  • Toni51
    Oct 28, 2011

    This was absolutely delicious. With one non-meat eating daughter and a carnivorous husband, it is difficult to find recipes the whole family can enjoy. This fit the bill perfectly. We followed the recipe exactly (except for substituting dijon mustard for spicy brown), but I can think of many possibilities for adapting it in the future ... adding olives, or capers, or maybe some chopped hard boiled eggs, etc. Thank you, Renee Nash! Much appreciated.

  • healthymom613
    Nov 3, 2010

    Excellent! My daughter and I loved it and we are making it again. So tasty and healthy, too.