Fresh, vibrant, and packed with flavor, this Paleo Mediterranean Tuna Salad With Olives is the perfect healthy dish for any occasion.
I lived along the stunning coast of France during my 20s, and it was nothing short of magical. The salty breeze, the endless blue sea, and the vibrant local markets filled with fresh produce and seafood—I was truly surrounded by the best of Mediterranean food. To this day, those flavors fill my dreams. There’s something about the simplicity yet boldness of Mediterranean dishes that stays with you long after you’ve left.
One dish that still takes me straight back to those sun-drenched afternoons by the seaside is a classic tuna salad, with a twist. This Mediterranean-inspired tuna salad combines a plethora of colorful, zesty flavors and crisp textures. It has briny olives, smoky red peppers, vibrant lemon, and aromatic herbs along with toasted pine nuts and fresh leaves of lettuce. Every bite reminds me of those carefree days basking in the French sunshine. It’s the perfect lunch or light meal to keep in mind this summer when temperatures soar. Pair it with a bottle of chilled rosé, and you’ll be exclaiming “ooh là là!”
Is This Paleo Mediterranean Tuna Salad With Olives Healthy?
Yes, this tuna salad is definitely a healthy choice. Tuna is an excellent source of protein and omega-3 fatty acids, while the olives and pine nuts also provide healthy fats. Cherry tomatoes and dried herbs add both antioxidants and flavor, making this salad as healthy as it is delicious. It’s naturally gluten-free, grain-free, and full of wholesome ingredients.
Is Tuna Paleo?
The Paleo diet, often referred to as the “caveman diet”, is based on the idea of eating whole, unprocessed foods that our ancestors would have eaten. The focus is on natural, nutrient-rich foods like lean meats, fish, vegetables, fruits, nuts, and seeds—essentially, anything that could be hunted or gathered. The idea is to mimic the eating habits of early humans, whose diets were more in tune with nature and free from modern-day additives and artificial ingredients.
Tuna fish is an excellent choice for those following the Paleo diet. Not only is it a lean source of protein, but it’s rich in omega-3 fatty acids. Tuna aligns with the Paleo diet’s focus on wild-caught protein. Its versatility in dishes, from salad to grilled fillets, makes it easy to incorporate into a wide range of meals. Packed with essential vitamins and minerals, tuna is a powerhouse for overall health.
How Do I Store Leftovers?
I like to mix this salad in a glass container that has a lid; that way I can pop it right into the refrigerator. It’ll keep well this way for 3 to 4 days.
Serving Suggestions
This tuna salad is versatile and perfect for many occasions. Whether you’re serving it as a light lunch or even as a main meal, it pairs beautifully with various sides to enhance the Mediterranean flavors. For a refreshing touch, serve it alongside a simple Cucumber And Tomato Salad (With Onions), or add a side of Crispy Baked Sweet Potato Fries In The Oven for a slightly sweet contrast. A drizzle of extra-virgin olive oil on top will also elevate the flavor, if you love that extra Mediterranean flair. I’ve also served the tuna salad on top of Garlic Toast, although this will mean that this dish is no longer Paleo-friendly.
While tuna is the star here, you can easily switch it up for other proteins like grilled chicken, shrimp, or salmon. I also love to add avocado for extra creaminess (I swap it for the mayo). It’s richer, and the creamy texture complements the briny olives beautifully while adding a healthy dose of fats to boot.
Ingredients
- 1 teaspoon pine nuts
- 1 5-ounce can of tuna packed in water and drained
- 2 tablespoons roasted red peppers sliced
- 1 tablespoon Paleo mayo
- 1 tablespoon sun-dried tomatoes packed in olive oil, drained, and diced
- 4 kalamata olives sliced
- 4 cherry tomatoes diced
- 1 teaspoon lemon zest
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt to taste
- 1 1/2 teaspoons lemon juice or to taste
- Lettuce leaves
Instructions
- Preheat your oven to 350℉. Place the pine nuts on a small baking sheet and toast until lightly golden brown, about 5-7 minutes. Watch them closely so they don't burn.
- Gently mix all the other ingredients together in a bowl, seasoning to taste with salt and lemon juice.
- Chop the pine nuts and stir them into the salad
- Serve on lettuce wraps.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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