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Mediterranean Tuna Salad

Tuna salad is good, but it can be better when you add in artichoke hearts, red peppers, and a little Mediterranean flavor.

Mediterranean Tuna Salad


  • 3 (5 ounce) cans of tuna
  • 6-7 ounces of roasted red peppers, chopped
  • 6-7 ounces of artichoke hearts, chopped
  • 4 stalks of celery, diced
  • 4 heaping tbsp of mayonnaise or salad dressing
  • 2 heaping tbsp of dill relish
  • 1 tsp of granulated garlic
  • 2 tsp of oregano
  • 1 tsp of lemon pepper
  • 1 tsp of dill
  • Salt to taste


Simply mix all the ingredients together in a bowl, then store in the refrigerator for a few hours before serving.

Quick Notes

Be sure to drain the tuna if you go with canned tuna. Open the cans and use the top to compress the meat inside a bit to get the liquid out. You should do it over the sink to avoid a mess.

Be sure to use dill relish. I would not recommend sweet relish because it will add a funny taste to the whole salad.


The deli where I first saw this salad also put chopped kalamata olives in their tuna salad, but I withheld and prefer them on the side.

I try to keep things healthy and use fat-free mayonnaise. Feel free to use whatever mayonnaise or salad dressing you prefer.

Healthy It Up

Lowfat or fat free mayonaise will work well, but you could even use Greek yogurt.

Tags: tuna, deli, salad

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