Mediterranean tuna salad with spinach, tomatoes, cucumber, olives and feta cheese is bright and fresh, but also creamy and hearty. Serve it as a lettuce wrap, regular wrap, with crackers for snacking, or make it into a melt with extra cheese on top!

Earlier this week I brought you this colorful Mediterranean farro salad that’s going to be your new favorite sassy side dish.

Today, we’re continuing to lean full-on into the healthy eating vibes.

This Mediterranean tuna salad is bright and fresh and seriously healthy. It’s also deliciously creamy and hearty.

I love that combination for lunch time! We need to fuel our days after all.

And this salad packs some serious nutrition with the tuna, veggies and Greek yogurt.

We’ve got spinach, we've got tomatoes and cucumber, plus we've got some olives and feta cheese to really take it to the next level.

(And it uses canned tuna, which I always have in my pantry and want more and more ways to use!)

Bonus: This recipe is ready in just 10 minutes!

It's also low-carb, gluten-free and keto-friendly.

You might also like this tuna spinach salad. Or step things up a fancy notch or two with this tuna Niçoise salad.

OK, let’s get cooking.

Now, I’ve got some notes, tips and substitutions coming up below on how to make Mediterranean tuna salad. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Tuna: Canned solid albacore tuna that’s packed in water is my go-to for canned tuna. Feel free to sub another variety, but you may need to make adjustments if your tuna is packed in oil.
• Spinach: Baby spinach is usually washed and ready to use and so easy to add some veggie goodness. Do be sure to chop it up so the salad is easier to eat.
• Tomatoes: Cherry tomatoes are readily available year round and the perfect size to use in this salad. You could also used chopped roma tomatoes if you prefer.
• Cucumber: A regular cucumber or English/hot house cucumber will work for this recipe.
• Feta cheese: This adds a great saltiness and richness to the salad. You could swap in goat cheese if you’d like but it’ll change the flavor profile a bit.
• Greek yogurt: I use all Greek yogurt for this recipe to keep it light and add some extra protein. However, you could certainly use mayonnaise or half mayo and half Greek yogurt.

And of course, if you want it even creamier, you could add extra Greek yogurt to get it to your desired consistency.

Feel free to add in some diced red onions and/or some chopped fresh herbs if you’d like as well.

Also, a note about servings.

The recipe is written to use 2 cans of tuna and make up to 4 servings. This may vary depending on how hungry you are and how you serve it up.

You can of course halve the recipe and make a smaller amount if you prefer.

The upside to having more, though, is how very many ways there are to use it!

Serving Ideas:

• Make a lettuce wrap or wrap it up in a whole wheat tortilla for a light and healthy lunch.
• Or just add crackers and snack away, a particularly good option for a busy day when you're eating at your desk.
• Make a tuna salad melt. Pile up the tuna salad on a whole wheat English muffin or some bread, add your favorite sliced cheese on top and pop it under the broiler for a couple of minutes. (Watch closely so it doesn’t burn!)
• Create a tuna salad sandwich with this salad, or serve open-faced on a piece of toast.

Gotta love having options.

Last thing, let’s talk about what to do with any leftovers.

Store leftover tuna salad in the refrigerator in a covered container. It’ll keep for 1-2 days.

I hope this helps you refresh your lunch game and gets you envious looks from your co-workers. Or roommate… or cat…

Enjoy!

XO,

Kathryn