Tuna Olive Salad
15 ounces canned tuna, drained
¾ cup pitted kalamata olives, chopped
Juice of 1 lemon
3 tablespoons (45 ml) chopped fresh flat-leaf (Italian) parsley
2 teaspoons (10 ml) lemon zest
2 teaspoons (10 ml) good-quality olive oil
Salt and freshly ground black pepper, to taste
- In a medium bowl, mix all the ingredients together until well combined.
- Serve the tuna mixture on top of a green salad or eat it just as is!
NOTES: You can use any kind of olives that you'd like, but the briny flavor of the kalamatas works very well in this dish. To add more crunch, mix in some diced celery or apples, or any vegetables or fruits of your choosing.
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Tuna olive salad is a five-minute lunch that tastes like a Mediterranean holiday. Briny kalamata olives, bright lemon zest, and fresh parsley transform canned tuna into something genuinely crave-worthy, bound with nothing more than good olive oil. Pile it onto a bed of greens or eat it straight from the bowl — no judgment here.
Pro Tips
- Use the best canned tuna you can find packed in olive oil or well-drained water — this simple salad leaves nowhere for dull tuna to hide.
- Zest the lemon before juicing it, and add both: the zest gives fragrance while the juice wakes up the whole bowl.
- Chop the kalamata olives reasonably small so every bite gets a hit of brine without overpowering the tuna.
- Make it up to two days ahead — the flavors meld and improve overnight in the fridge, making it ideal for meal-prep lunches.
- Serve over a green salad, stuff it into lettuce wraps, or scoop it with cucumber rounds for a quick snack plate.
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes — sear a fresh tuna steak until just pink in the center, flake it, and fold it in while still slightly warm so it absorbs the lemon and olive oil.
What other olives work in this salad?
Castelvetrano or green olives give a milder, buttery flavor if kalamatas are too briny for your taste. Avoid black olives from a can — they lack the punch this salad needs.
How long does tuna olive salad keep?
Up to 3 days in a sealed container in the fridge. Stir well before serving since the olive oil and lemon settle at the bottom.
Is this recipe Whole30 compliant?
Yes, as written. Canned tuna, olives, lemon, parsley, and olive oil are all Whole30-compatible — just check that your tuna is packed without soy or added sugars.
Recipe Card
Ingredients
Method
- In a medium bowl, mix all the ingredients together until well combined.
- Serve the tuna mixture on top of a green salad or eat it just as is!
