Paleo Mediterranean Tuna Salad with Olives

This Paleo Mediterranean Tuna Salad with Olives is a quick and easy recipe that is great for meal prep and lunches! Gluten free, low carb, keto and whole30!

Course lunch
Cuisine Mediterranean
Keyword Keto, low carb, paleo
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 Person
Calories 351 kcal
Author Taylor


  • 1 tsp Pine nuts
  • 1 Can Tuna, packed in water (5 oz. Drained)
  • 2 Tbsp Roasted red peppers, sliced
  • 1 Tbsp Paleo Mayo
  • 1 Tbsp Sun Dried Tomatoes Packed in Olive Oil, drained and diced
  • 4 Kalamata olives, sliced
  • 4 Cherry Tomatoes, diced
  • 1 1/2 tsp Lemon juice, or to taste
  • 1 tsp Lemon zest
  • 1/2 tsp Dried parsley
  • 1/4 tsp Dried oregano
  • 1/4 tsp Dried Basil
  • Salt, to taste


  1. Heat your oven to 350 degrees. Place the pine nuts on a small baking sheet and cook until lightly golden brown, about 5-7 minutes. Watch them closely so they don't burn.

  2. Stir ALL the other ingredients together in a bowl, seasoning to taste with salt and lemon juice. 

  3. Chop the pine nuts and stir them into the tuna.

  4. Serve in lettuce wraps or on bread.

  5. DEVOUR!