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Mediterranean Tuna Salad with Greek Yogurt (No Mayo) is an easy twist on classic tuna salad. Your favorite Mediterranean ingredients like feta cheese, olives and fresh vegetables are mixed with tuna and a Greek yogurt dill dressing. This works great for lunches on pita or over lettuce or bring it to a summer get together!
This Mediterranean Tuna Salad with Greek Yogurt (No Mayo) is a lunch recipe ready in 20 minutes, packed with protein, fresh vegetables, and big Mediterranean flavor. Creamy Greek yogurt replaces mayo in the dressing, giving you a lighter, higher-protein result without sacrificing any richness or creaminess.
What sets this version apart is the ingredient combination, kalamata olives, feta cheese, artichoke hearts, roasted red peppers, cucumber, and a from-scratch Greek yogurt dill dressing with fresh lemon and olive oil. These are ingredients I grew up eating, and they bring a depth of flavor to tuna salad that a simple mayo version just cannot match. Serve it stuffed into pita pockets, over greens, with crackers, or scooped into a grain bowl. It keeps for up to 3 days, making it a great meal prep lunch. You might also like my Mediterranean Tuna Pasta Salad, Tuna Patties Recipe, and White Bean and Tuna Salad.
Why This Recipe Works
• Greek yogurt does everything mayo does, and then some. The texture is nearly identical, creamy, thick, and coating, but Greek yogurt adds protein and a gentle tang that actually brightens the Mediterranean ingredients rather than muting them. Use full-fat or 2% for the creamiest result.
• The ingredient mix creates textural contrast in every bite. Crisp cucumber and celery, creamy feta, tender artichoke, chewy olives, these are not random additions. Each one plays a different role in the bowl, which is why this salad is more interesting to eat than a basic tuna mix.
• Letting it rest improves the flavor. Even 20 to 30 minutes in the refrigerator after mixing allows the dressing to absorb into the tuna and the flavors to meld together. If you have time to make it an hour ahead, it will taste even better.
Recipe Ingredients You’ll Need
See full list of ingredients with exact measurements below in recipe card.
- Tuna: I use chunk light albacore tuna in water for this tuna salad. You can use whatever your favorite canned tuna is. If you opt for the tuna in olive oil it will add more flavor to the salad!
- Feta Cheese: I love adding feta cheese to salads. It adds protein and a nice flavor to the salad. You can either buy pre-crumbled feta cheese or you can buy a block of feta cheese and crumble it yourself.
- Fresh Veggies: Fresh vegetables are a great addition to this tuna salad. I used cucumber, celery, red onion, roasted red peppers, green onions and artichokes.
- Olives: I love adding olives to my Mediterranean inspired salads. This salad uses kalamata olives that are pitted. You can also use green olives or black olives.
- Greek Yogurt Dressing: The Greek yogurt dressing is my favorite to use in tuna salad recipes. It uses a plain Greek yogurt that is combined with lemon juice, olive oil and fresh dill. I used the yogurt in place of mayo but if you prefer mayo you can use that!
Recipe Modifications
- Vegetables: As I mentioned above fresh vegetables are a great addition to this salad. You can use other vegetables like carrots, bell peppers and tomatoes.
- Cheese: I like to use feta cheese in Mediterranean salads but you can also use goat cheese or even a shredded mozzarella cheese.
- Spices: You can mix up the spices in this recipe. Try oregano, Italian seasoning, paprika, chili powder or crushed red pepper.
- Beans: Add in chickpeas, white beans or black beans.
- Herbs: Fresh herbs can take a salad to the next level. Curly or flat leaf Italian parsley work nicely along with basil.
- Greens: Try stirring in chopped greens to this salad like arugula, kale or spinach.
How to Make No-Mayo Tuna Salad
Step 1: Combine Ingredients: Combine the chunk light tuna, red onion, cucumber, artichoke hearts, roasted red peppers, celery, olives, feta cheese, green onions and parsley in large mixing bowl and gently combine.
Step 2: Create Dressing: In a medium mixing bowl combine the plain Greek yogurt, extra virgin olive oil, lemon juice, dill, salt and pepper and whisk to combine.
Step 3: Mix Dressing with Salad: Add the dressing to the tuna salad and gently mix until combined. Serve the tuna salad as is, on a bed of greens, a sandwich or pita bread.
Common Mistakes to Avoid
- Not draining the tuna well enough. Excess water dilutes the dressing and makes the salad watery. Press the tuna firmly in the can or strainer before adding it to the bowl.
- Using nonfat Greek yogurt. It works, but the texture is thinner and the flavor is more tart. Full-fat or 2% gives a noticeably creamier result that holds up better over a few days in the fridge.
- Skipping the rest time. This salad is good immediately but genuinely better after 20 to 30 minutes in the refrigerator. The dressing absorbs and the flavors come together in a way they do not right after mixing.
- Overmixing. Stir gently with a fork rather than a spoon and stop once everything is coated. Aggressive mixing breaks the tuna down into mush and flattens the texture.
- Chopping vegetables too large. Dice cucumber, celery, and red onion small so they integrate into each bite rather than sliding out. Uniform small pieces also help the salad stay together in a pita or wrap.
Ways to Serve This Mediterranean Salad with Tuna
- Sandwich: This tuna salad works great on a sandwich, in a pita or as a topping on a flatbread like this Mediterranean Flatbread.
- Bowl: Add this tuna salad to a rice bowl, hummus bowl or this Buddha Bowl. It is such a great protein to add into any bowl you are having.
- Snack: This makes a protein packed snack that the whole family would love. Try serving it with crackers, pita chips or pita bread.
Make-Ahead and Storage Tips
This is one of the best meal prep salads in my rotation precisely because it holds up well and actually improves over time.
- Make it up to 24 hours ahead for the best flavor. The dressing absorbs fully and the ingredients meld together overnight.
- Store in an airtight container in the refrigerator for up to 3 days. After day 3 the vegetables start to soften and the dressing becomes watery.
- Do not freeze this salad. Greek yogurt separates when frozen and thawed, leaving a watery, grainy texture that cannot be recovered.
- If the salad seems dry after refrigerating, stir in a small squeeze of fresh lemon juice or a drizzle of olive oil to loosen it before serving.
Recipe FAQ
Yes, and it is one of the best lunch meal prep options for this reason. Make the full batch on Sunday and portion it into individual containers. Pair each container with pita bread, crackers, or a bag of greens so your lunch is completely grab-and-go. Just keep the serving vehicle separate until you are ready to eat to prevent sogginess.
I use chunk light albacore tuna packed in water, which keeps the salad lighter. Tuna packed in olive oil adds more flavor and richness, both work well here. If you want the firmest texture and largest flakes, albacore white tuna holds up better than skipjack. Whatever you use, drain it very well before adding it to the bowl.
Other Tuna Recipes to Try:
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Mediterranean Tuna Salad with Greek Yogurt (No Mayo)
Video
Ingredients
Salad ingredients:
- 3 – 5 ounce cans of canned tuna, drained
- 1/4 of a cup of red onion, chopped
- 1 english cucumber, diced
- 1 – 15 ounce jar of artichoke hearts, quartered
- 1 cup roasted red peppers, chopped
- 1 celery stalk, finely chopped
- 1/2 cup of kalamata olives, halved
- 1/2 cup feta cheese, crumbled
- 5-6 green onions, chopped
- 1/4 cup of fresh parsley, chopped
Greek Yogurt Dressing:
- 1/3 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 3 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the tuna, red onion, cucumber, artichoke hearts, roasted red peppers, celery, olives, feta cheese, green onions and parsley in large mixing bowl and gently combine.
- In a medium mixing bowl combine the plain Greek yogurt, extra virgin olive oil, lemon juice, dill, salt and pepper and whisk to combine.
- Add the dressing to the tuna salad and gently mix until combined.
- Serve the tuna salad as is, on a bed of greens, a sandwich or pita bread.
Notes
- Drain tuna very well before mixing. Excess water dilutes the dressing and makes the salad watery.
- Use full-fat or 2% Greek yogurt for the creamiest texture. Nonfat works but produces a thinner, more tart result.
- Let the salad rest in the refrigerator for 20 to 30 minutes before serving if you have time. The flavor improves significantly.
- Store in an airtight container for up to 3 days. Do not freeze — Greek yogurt separates after thawing.
- Dice vegetables small and evenly so the salad holds together in a pita or wrap.
- Tuna packed in olive oil adds extra richness; tuna packed in water keeps it lighter. Both work in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
I am so glad!