Keto Mediterranean Tuna Salad (No Gloppy Mayo Here)

This is not your typical gloppy, mayonnaise-heavy tuna salad. Keto Mediterranean tuna salad takes a humble can of tuna and genuinely upgrades it, with feta, capers, and bright fresh herbs.

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Almost any tuna works here, water-packed or oil-packed, just drain it well first. The one kind to skip is pre-seasoned tuna, since its flavor tends to clash with everything else in the bowl.

I usually serve this in the cavity of a halved avocado, though a lettuce cup or low-carb wrap works just as well.

Chef Jenn’s Take on Mediterranean Tuna Salad

Deciding which canned tuna to buy is often the hardest part of this recipe, and the good news is almost anything works. Water-packed or oil-packed both work fine, just drain thoroughly first, water off completely, oil drained and discarded. The one kind to skip is pre-seasoned tuna, since its flavor tends to clash with everything else already in the bowl.

This recipe is genuinely forgiving on substitutions too. No capers? Use chopped olives instead. No shallot? Green onion works. No fresh parsley? A teaspoon of dried covers it. If you’re missing either the sour cream or the mayo, just use a little more of whichever one you have. Even the tuna itself is optional, well-drained canned chicken makes a fine substitute if that’s what’s in your pantry.

One reader chilled the tuna first, then chopped the avocado directly into the salad instead of serving it in avocado halves, and ate the whole thing tucked into a keto pita. That kind of flexibility is really the point here.

Tuna has a shorter shelf life than some other proteins, so plan to eat this within 2 to 3 days.

What You’ll Love About Mediterranean Tuna Salad

• Forgiving on substitutions, so a missing ingredient rarely means starting over.
• A genuine upgrade from typical mayo-heavy tuna salad, with real Mediterranean flavor.
• Ready in about 10 minutes, no cooking required at all.

Ingredients

• Tuna – Water or oil-packed, drained well. Skip pre-seasoned tuna.
• Sour cream and mayonnaise – Full fat. If you’re missing one, use more of the other.
• Feta cheese – Crumbled. Ricotta salata works as a substitute.
• Red bell pepper – Finely diced.
• Capers – Roughly chopped. Chopped olives work as a substitute.
• Shallot – Finely diced. Green onion works if you don’t have shallots.
• Parsley – Fresh, chopped. A teaspoon of dried works in a pinch.
• Avocado – For serving, halved and pitted.

How to Make Mediterranean Tuna Salad

Scroll down for the full recipe card with exact measurements and printable instructions.

Drain the tuna well and add it to a bowl.

Add the sour cream, mayonnaise, capers, shallot, bell pepper, parsley, and feta.

Mix well, then season with a touch of salt and pepper if desired.

Cut the avocados in half and remove the pit. Fill each avocado half with about 1/4 cup of the tuna salad.

Make It A Meal

Serve this alongside Antipasto Salad for a bigger spread, or pair it with Salmon Patties or Southern Chicken Salad for a composed salad plate.

Storage

This does not freeze well, sour cream and mayo both lose texture and separate through the freezing and thawing process. Tuna also has a shorter shelf life than some proteins, so eat this within 2 to 3 days, kept in the fridge.

Frequently Asked Questions

Like This? Also Try:

• Antipasto Salad
• Salmon Patties
• Southern Chicken Salad
• Taryn’s Keto Chicken Salad with bacon!