Fresh, vibrant, and full of bold flavour — this Mediterranean Tuna Salad with Fresh Herbs and Lemon-Caper Dressing is everything you want in a quick, no-fuss lunch or light dinner. Made with sweet red pointed peppers, crisp celery, aromatic herbs, and high-quality tuna, it’s a 15-minute recipe that feels anything but basic. It’s family-friendly, packed with nutrients, and perfect for meal prep, too.
The refreshing combination of fresh flat-leaf parsley, cool mint, red sweet pointed pepper, crunchy celery, red onion, and chunky tuna tossed with an ever-so-vibrant tangy lemon dressing with salty capers and anchovies is nothing less than tasty. This parsley tuna salad is so simple, so delicious. Packed with an array of flavors and loads of vitamins, this is a fantastically quick salad to throw together — perfect served as a side, or a meal size salad for 2 alongside a crusty baguette.
What’s in this Fresh Herb Tuna Salad?
This refreshing tuna salad recipe combines bright herbs, crunchy veg, and pantry staples for a zesty, satisfying dish.
- Tuna – Choose sustainably caught tuna, either from a jar (white tuna in olive oil) or a good-quality tin.
- Fresh herbs – Flat-leaf parsley and mint add a vibrant aroma and fresh flavour.
- Red pointed pepper – Sweeter and softer than regular bell peppers; easy to find year-round.
- Celery – For that satisfying crunch.
- Red onion – Milder and prettier than yellow onions.
- Lemon-caper dressing – Made with freshly squeezed lemon juice, anchovies, capers, garlic, sea salt, black pepper, and extra virgin olive oil.
How to Make This Tuna Salad (In Just 3 Simple Steps)
This herby Mediterranean tuna salad comes together quickly with minimal effort—perfect for those busy weekdays.
- Combine & serve. Pour the dressing over the salad, gently toss everything together, and top with tuna pieces. Give it a final mix just before serving.
- Prep the base. Chop your herbs and vegetables, then toss everything into a large bowl—parsley, mint, celery, red pointed pepper, and red onion.
- Make the dressing. In a small bowl, whisk together lemon juice, chopped capers, minced anchovies, garlic, and olive oil. Season with salt and pepper to taste.
You’ll find full ingredient amounts in the printable recipe card below.
Mediterranean Tuna Salad with Super Food Qualities
Kale might get all the glory, but parsley is a quiet superfood hero. Just two tablespoons deliver over 150% of your daily vitamin K, along with a healthy dose of vitamin C and B12. Tossed with crunchy celery, sweet red pointed pepper, and good-quality tuna, this parsley tuna salad is rich in antioxidants that help combat free radicals from stress, processed foods, and pollution—supporting healthy skin and overall vitality.
When building a salad, don’t forget the herbs. Parsley, basil, dill, and coriander bring bold flavour and serious nutrition. Add colourful veggies or fruit for an extra boost.
And that red pointed pepper? Sweeter than your average bell pepper, with a slim, tapered shape that brings crunch and natural sweetness to every bite.
More Reasons to Love This Herbed Tuna Salad Recipe
- Quick & easy. Just 15 minutes and a few ingredients.
- Naturally healthy. Packed with lean protein, omega-3s, and loads of vitamins from fresh veg and herbs.
- Flavour bomb. That lemon-caper-anchovy dressing is tangy, salty, and perfectly complements the tuna.
- Great for meal prep. Stays fresh in the fridge for a couple of days.
- No mayo required. A lighter take on the classic tuna salad—ideal for summer.
More Delicious Salad Recipes Like This Tuna Salad
If you loved this Mediterranean tuna salad, I’ve got a few more recipes that are sure to hit the spot. Try my Mediterranean bean salad with tuna — it’s packed with fresh herbs and veggies for a vibrant, flavourful dish. Or go for a twist with my light tuna pasta salad — no mayo, just fresh, wholesome ingredients.
Tuna Salad with Herbs and Lemon-Caper Dressing
Tuna salad with a refreshing combination of cool mint, red sweet pointed pepper, celery, red onion, in a tangy lemon dressing with capers and anchovies.
Ingredients
For the salad:
- 2 cups fresh flat-leaf parsley leaves (about 2 bunches), chopped
- 4 sprigs fresh mint, leaves removed and chopped
- 2 celery stalks, peeled, sliced thinly on an extreme diagonal
- 1 red sweet pointed pepper, seeded and sliced thinly
- 1 small red onion, cut in half and sliced thinly
- 1 x 185 g can or jar good-quality sustainable tuna packed in oil, broken into large pieces
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon drained capers
- 1 teaspoon chopped anchovy fillets
- 1 small garlic clove, minced
- sea salt and freshly ground pepper, to taste
Method
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In a large bowl, mix together the parsley, mint, celery, red pepper and onion.
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In a small bowl, whisk together the lemon juice, capers, chopped anchovy fillets, and garlic. Gradually whisk in oil until well combined.
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Pour dressing over salad ingredients; toss to coat. Add tuna chunks, season with salt and pepper and toss again before serving. Enjoy!
Notes
- If you’re using high-quality tuna packed in olive oil, don’t just pour the oil away as it makes a fantastic addition to the dressing and adds even more flavour to the salad.
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