Mediterranean Keto Tuna Salad

This Mediterranean Keto Tuna Salad combines flaky tuna, crisp cucumber, colorful bell pepper, salty olives, and creamy feta with a bright lemon and olive oil dressing for a refreshing, low carb meal. Packed with protein and healthy fats, it comes together in minutes with no cooking required and stays keto friendly while delivering classic Mediterranean flavor in every bite.

Course Dinner, Lunch, Main Course, Salad

Cuisine Keto, Low Carb, Mediterranean

Keyword high protein, keto tuna, low carb salad, Mediterranean keto, no cook, tuna salad

Prep Time 15

Total Time 15

Servings servings

Calories 340kcal

Equipment

Mixing bowl
Cutting board
Chef's knife
measuring spoons
spoon or spatula

Ingredients

For the Mediterranean tuna salad

2 cans tuna, drained each can about 5 ounces, packed in water or olive oil
1 cup English cucumber, finely chopped about 1 small cucumber, seeds removed if watery
1/2 cup red bell pepper, finely chopped about 1/2 medium pepper
1/4 cup red onion, finely minced for a milder flavor, rinse under cold water and pat dry
1/3 cup pitted Kalamata olives, sliced
1/3 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped or use 1 tablespoon dried parsley or oregano

For the lemon olive oil dressing

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice about 1/2 large lemon
1 teaspoon Dijon mustard check label to ensure no added sugar
1/2 teaspoon dried oregano or Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon fine sea salt adjust to taste, olives and feta add saltiness
1/4 teaspoon freshly ground black pepper or more to taste

Optional for serving

2 cups mixed salad greens such as spring mix, romaine, or arugula
1 medium avocado, sliced for extra healthy fats and creaminess

Instructions

Add the drained tuna to a large mixing bowl and use a fork to break it into small flaky pieces.
Add the chopped cucumber, red bell pepper, red onion, sliced olives, crumbled feta, and chopped parsley to the tuna and gently toss to combine.
In a small bowl or measuring cup whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until the dressing looks smooth and slightly thickened.
Pour the lemon olive oil dressing over the tuna mixture and gently fold everything together until the salad is evenly coated but the tuna and vegetables still hold their texture.
Taste the salad and adjust with a pinch more salt, black pepper, or lemon juice if you want a brighter, tangier flavor.
Let the salad rest for about 5 minutes so the flavors can meld, then serve over a bed of salad greens and top with sliced avocado if using.
Refrigerate any leftovers in an airtight container for up to 3 days and give the salad a quick stir and a drizzle of olive oil or squeeze of lemon before serving again.

Notes

To keep the salad crunchy for meal prep, store the chopped cucumber separately and fold it into portions just before serving. You can swap parsley for fresh dill or basil for a different Mediterranean twist, and use oil packed tuna for a richer salad or water packed tuna if you prefer to control the added fat with olive oil. This salad makes a great filling for lettuce wraps, stuffed mini bell peppers, or cucumber boats for an easy keto lunch or appetizer.

Nutrition