Italian Tuna Salad Bowl

This hearty Italian Tuna Salad has been my Mediterranean lunchtime staple for years. Packed with fresh vegetables, vibrant herbs, and quality oil-packed tuna, this no-mayo recipe delivers incredible flavor while keeping carbs low for those following a keto lifestyle.

I first created this recipe after tasting a similar version at a small Italian diner in Providence. While their version was popular, I've perfected mine over the years to satisfy even the most particular tuna connoisseurs like myself.

Ingredients

• Yellowfin Tuna in Olive Oil: undrained provides the perfect base and natural dressing
• Diced tomatoes: add juicy freshness and subtle acidity
• Fresh parsley: brings brightness and a pop of color
• Black olives: contribute Mediterranean flavor and healthy fats
• Sweet yellow pepper: adds crunch and natural sweetness
• Red onion: delivers sharp bite that balances the rich tuna
• Green olives without pimento: offer briny complexity
• Fresh garlic: infuses the entire salad with aromatic goodness
• Lemon juice: brightens everything with necessary acidity
• Sea salt: enhances all flavors without overpowering

Step-by-Step Instructions

Prepare the Tuna Base:

Open the tuna cans directly into a large mixing bowl, keeping all the olive oil. Gently break up the larger chunks of tuna with a fork, being careful not to shred it completely. The oil from the can will serve as part of your dressing, eliminating the need for mayonnaise.

Prep the Vegetables:

Dice your tomatoes and drain excess liquid to prevent the salad from becoming watery. Chop parsley leaves finely, discarding tough stems. Slice olives uniformly. Dice yellow pepper into small pieces similar in size to the tomatoes. Finely dice red onion to distribute its flavor without overwhelming bites. Chop green olives into small pieces. Mince garlic very finely to integrate throughout the salad.

Combine Ingredients:

Add all prepared vegetables, herbs, and seasonings to the bowl with the tuna. Wait until everything is added before mixing to minimize breaking up the tuna chunks. The olive oil from the canned tuna combined with the fresh lemon juice creates a light, flavorful dressing that coats all ingredients.

Final Mixing and Serving:

Using a large spoon or rubber spatula, gently fold all ingredients together until just combined. Avoid overmixing which can break down the tuna too much. Taste and adjust salt if needed. Serve immediately on a bed of greens or between slices of bread for a sandwich.

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The quality of your tuna makes all the difference in this recipe. I discovered Yellowfin tuna packed in pure olive oil creates the perfect flavor foundation. My Italian grandmother always said the simplest ingredients prepared with care create the most memorable meals, and this tuna salad proves her right every time.

Storage Tips

This Italian Tuna Salad keeps beautifully in the refrigerator for up to two days. Store it in an airtight container to preserve freshness and prevent other refrigerator odors from penetrating the salad. The flavors actually develop and improve after a few hours of refrigeration as the ingredients meld together. If preparing ahead, consider adding the diced tomatoes just before serving to maintain their texture and prevent excess moisture in the salad.

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Serving Suggestions

This versatile tuna preparation shines in multiple presentations. For a classic Italian approach, serve it alongside crusty ciabatta bread with a drizzle of extra virgin olive oil. For a lower carb option, create lettuce cups using butter lettuce or romaine hearts. The salad also works beautifully atop sliced tomatoes or cucumber rounds for elegant appetizers. For a complete meal, pair with a simple arugula salad dressed with lemon and olive oil to complement the flavors of the tuna.

Mediterranean Inspirations

This no-mayo tuna salad has deep roots in coastal Italian cuisine, where fresh seafood is celebrated with simple preparations. In seaside towns along the Italian Mediterranean, similar dishes feature whatever vegetables are seasonally available. The combination of olive oil, lemon and fresh herbs is a culinary signature throughout the region. Traditionally, Italian fishermen would prepare similar recipes with the day's catch, creating satisfying meals from simple, high-quality ingredients.

Frequently Asked Questions

→ What type of tuna is best for this salad?

Yellowfin tuna packed in olive oil is ideal for this salad, as it adds rich flavor and a smooth texture. Alternatively, Albacore tuna can also be used.

→ Can I make this salad ahead of time?

Yes, this salad can be made ahead and stored in the refrigerator for up to two days. However, for the freshest taste, add lemon juice just before serving.

→ Can I customize the vegetables?

Absolutely! You can add or substitute vegetables like cucumber, celery, or artichokes to suit your preferences while keeping the Mediterranean essence intact.

→ Is this salad suitable for a keto diet?

Yes, this tuna salad is low in carbs and fits perfectly within a keto diet. With fresh vegetables and no mayonnaise, it’s a healthy and flavorful option.

→ What can I serve with Italian Tuna Salad?

This salad pairs wonderfully with crusty bread, as a sandwich filling, or over a bed of leafy greens. You can also serve it alongside soup for a complete meal.