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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
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 Person
Calories 351kcal
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


  • 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.
  • Stir 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 tuna.
  • Serve in lettuce wraps or on bread.


Calories: 351kcal | Carbohydrates: 13.2g | Protein: 35.2g | Fat: 20g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 0.6g | Cholesterol: 58mg | Sodium: 1271mg | Potassium: 986mg | Fiber: 2.9g | Sugar: 8g | Vitamin A: 1060IU | Vitamin C: 31.8mg | Calcium: 38mg | Iron: 4.1mg