Hold-the-Mayo Mediterranean inspired Tuna Salad


In preparing for our Whole 30 Day 1 lunch, I wanted to make tuna salad since we didn’t have leftovers that would have been Whole 30 compliant.  I really didn’t feel like making mayo at 9pm so I decided to make this Mediterranean inspired tuna salad.

This will make enough for 2-3 salads and can be prepared a day in advance.


  • 1T extra virgin olive oil
  • 1.5 T red wine vinegar
  • 1t dijon mustard
  • 1/4t garlic powder
  • 1/4t basil
  • 1/4t oregano
  • 1/4t parsley
  • salt and pepper to taste
  • 2 – 5oz cans of tuna in water, drained
  • 1/4c celery, finely chopped
  • 1/4c olives (black or Kalamata work great), chopped
  • 1/2c grape tomatoes, chopped


  • In a bowl, whisk the olive oil, vinegar, Dijon mustard and all the seasonings
  • Add the tuna and celery to the bowl and mix to incorporate
  • Add the olives and tomatoes and mix to incorporate
  • Serve over lettuce or in a cucumber or red bell pepper cup.



One thought on “Hold-the-Mayo Mediterranean inspired Tuna Salad

  1. Pingback: Whole 30 – Planning and Day 1 | Find the Time to Cook

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