This is the kind of meal that makes weeknights feel special and weekends feel effortless. A Mediterranean Tuna Salad Platter is crisp, citrusy, and full of color, with plenty of textures to keep every bite interesting. It’s also the perfect “assemble and enjoy” recipe, great for company or a solo lunch that feels like a treat.
You’ll mix a fast lemon-olive oil dressing, toss it with quality tuna, and surround it with crunchy veggies, olives, and tender greens. It’s fresh, filling, and done in minutes.
Why This Recipe Works
This recipe leans on pantry staples and simple techniques. High-quality tuna packed in olive oil delivers rich flavor and a silky texture without much effort. A bright lemon and garlic dressing wakes up the tuna and ties the whole platter together.
The rest is all about contrast. Crunchy cucumbers, juicy tomatoes, briny olives, and creamy feta give balance in every bite.
Serving it as a platter makes it flexible: scoop it onto greens, pile it into pita, or eat it with crackers. It’s quick, wholesome, and easily scaled for any crowd.
Shopping List
- Tuna: 2 cans (5–6 oz each) high-quality tuna, preferably packed in olive oil
- Extra-virgin olive oil: For dressing and drizzling
- Lemon: 1 large, for juice and zest
- Garlic: 1 small clove, finely grated or minced
- Dijon mustard: 1 teaspoon
- Red wine vinegar: Optional, 1 teaspoon for extra tang
- Capers: 1–2 tablespoons, drained
- Fresh herbs: Parsley and/or dill, a small handful, chopped
- Red onion or shallot: Thinly sliced
- Cherry tomatoes: 1 pint, halved
- Persian or English cucumbers: 2 small or 1 large, sliced
- Kalamata or mixed olives: 1 cup, pitted
- Feta cheese: 4–6 oz, crumbled or sliced
- Romaine, arugula, or mixed greens: 4 cups
- Roasted red peppers or artichoke hearts: Optional, for extra variety
- Sea salt and black pepper: To taste
- Pita, crusty bread, or crackers: For serving
How to Make It
- Make the dressing. In a small bowl, whisk 3 tablespoons olive oil, the juice of 1 lemon, zest from half the lemon, 1 teaspoon Dijon, the grated garlic, and a pinch of salt and pepper. Add 1 teaspoon red wine vinegar if you like extra tang.
- Prep the tuna. Drain the cans if packed in water; if packed in olive oil, drain lightly and keep a bit for extra flavor.
Flake the tuna into a medium bowl.
- Add flavor boosters. Stir in capers, chopped herbs, and a spoonful of the dressing. Taste and add more dressing, salt, and pepper as needed. You want it juicy but not soupy.
- Slice the veggies. Halve the tomatoes, slice the cucumbers, and thinly slice the red onion or shallot.
Rinse and pat dry the greens. If using olives, pit them or buy pre-pitted.
- Assemble the platter. Arrange greens on a large plate or board. Pile the dressed tuna in the center.
Fan out cucumbers, tomatoes, olives, and roasted peppers or artichokes around it. Tuck in feta.
- Finish with a drizzle. Spoon the remaining dressing over the veggies and feta. Add a final drizzle of olive oil and a sprinkle of black pepper on top.
- Serve. Put out lemon wedges, warm pita or crackers, and let everyone build their own bite.
How to Store
Store the tuna mixture in an airtight container in the fridge for up to 3 days.
Keep the greens and chopped vegetables separate so they stay crisp. If the tuna dries out slightly in the fridge, revive it with a splash of olive oil and a squeeze of lemon before serving.
Avoid freezing this dish; the texture of the tuna and vegetables won’t hold up well after thawing.
Benefits of This Recipe
- Fast and flexible: Comes together in 15–20 minutes and adapts to what you have on hand.
- Balanced nutrition: Tuna adds protein and omega-3s, olive oil brings healthy fats, and the vegetables offer fiber and vitamins.
- Great for meal prep: Make the tuna and dressing ahead, then assemble fresh with greens and veggies.
- Entertaining-friendly: A colorful platter looks impressive but takes minimal effort.
- Budget-smart: Uses pantry staples and seasonal produce.
What Not to Do
- Don’t skip quality tuna. The flavor hinges on good tuna. Choose solid or chunky tuna, ideally packed in olive oil.
- Don’t overdress the greens. Keep the majority of the dressing for the tuna and a light drizzle over the veggies to avoid soggy salad.
- Don’t use watery tomatoes. If your tomatoes are very juicy, salt them and let them drain for a few minutes to avoid watering down the platter.
- Don’t forget acidity. Lemon juice brightens everything.
Taste and adjust before serving.
- Don’t mix everything together. Keep the platter format for better texture and presentation.
Recipe Variations
- Greek-Style: Add sliced pepperoncini, extra oregano, and a splash of red wine vinegar. Serve with warm pita.
- Italian-Style: Use oil-packed tuna with chili flakes, roasted red peppers, artichokes, and a few anchovy slivers for depth.
- Herb-Forward: Load up on dill, parsley, and mint. Add thinly sliced radishes for extra crunch.
- Bean Boost: Fold in a cup of drained cannellini or chickpeas to the tuna for added fiber and creaminess.
- No-Dairy: Skip feta and add marinated olives and toasted pine nuts for richness.
- Spicy: Stir harissa or Calabrian chili paste into the dressing for heat.
- Crunch Upgrade: Sprinkle with toasted almonds or pistachios right before serving.
FAQ
Can I use tuna packed in water?
Yes.
Just drain it well and add an extra tablespoon of olive oil to the dressing for a richer mouthfeel and flavor.
What can I use instead of tuna?
Try canned salmon, grilled shrimp, or even smashed chickpeas for a vegetarian twist. Adjust salt and lemon to taste.
How do I make it kid-friendly?
Keep the platter format and let kids choose their favorites. Offer milder olives, skip raw onion, and serve with toasted pita or simple crackers.
What kind of feta works best?
A block of feta in brine has the best texture and flavor.
Pat dry and crumble or slice just before serving.
Can I make this ahead?
Yes. Mix the tuna and dressing up to a day ahead and keep refrigerated. Slice the vegetables and assemble the platter right before serving for the best crunch.
How do I keep the onions from being too strong?
Soak sliced onions in cold water with a pinch of salt for 10 minutes, then drain and pat dry.
This softens the bite without losing flavor.
What should I serve with it?
Warm pita, crusty bread, or seeded crackers are great. For a heartier meal, add boiled baby potatoes or a side of couscous.
In Conclusion
This Mediterranean Tuna Salad Platter brings together simple ingredients in a way that feels fresh and satisfying. With bright lemon, good olive oil, and crisp veggies, you get big flavor with very little work.
Keep it as is for a quick lunch, dress it up for guests, or tweak it with your favorite add-ins. It’s an easy staple you’ll come back to again and again.