A tuna salad that takes a flavorful turn with simple Greek inspired ingredients like feta, artichokes, lemon, and herbs that make that canned tuna into something bright and refreshing. The ingredients come together quickly for lunches, light dinners, and meal prep making a satisfying meal with mostly pantry ingredients. You’ll never be at a loss again for those cans of tuna!

tuna salad on lettuce leaves and white plate

This is another recipe in our occasional, ongoing series of easy meals from your pantry! For this series “pantry” includes not only the pantry shelves, but also the things we may have (or that we preserved!) in our fridges and freezers, too.

Having a few simple meal ideas, what I call “back pocket recipes,” makes everyday cooking easier and this tuna salad is one of those dependable options that works well for meal prep, lunches, or light dinners. It comes together quickly with pantry ingredients and can be served in many different ways, making it a practical choice when you want something satisfying without a lot of effort.

In our house, I’m always looking for meals that feel lighter but still have plenty of flavor. Traditional lunch foods can lean heavily on breads and packaged items, so recipes like this Mediterranean tuna salad help balance things out with simple proteins and fresh ingredients. It also makes a wonderful no-cook dinner I serve when it’s warm or a busy season.

I adapted this Greek inspired tuna salad from a recipe I first noticed in a Cooking Light magazine, keeping the simplicity of classic tuna salad while adding brighter flavors with a light vinaigrette instead of a heavy mayonnaise dressing. It’s a fresh, flexible meal that I think you’ll love having in your meal planning routine for any time you’d like something healthy, tasty, and quick.

Recipe Ingredient Notes

The pantry ingredients include canned tuna (choose chunk light for less mercury), marinated artichoke hearts (or you can use plain, quartered hearts), kalamata olives (or other olives you have – green olives are another favorite for this), onion, garlic, oil, vinegar, and spices.

The only refrigerated ingredient is the feta cheese and you can use a grated parmesan if you don’t have feta. I also always serve this on a bed of greens, usually lettuce, a lettuce mix, or spinach.

Make Tuna Salad with Artichokes + Meal Prep Option

tuna salad with artichokes and onions on lettuce

To make this, you literally toss everything in a bowl. Don’t you love it? I like to then pile in on lettuce or any greens I have.

To meal prep this for lunches at or away from home (or quick dinners on the go):

Mix together the salad and then portion it between 1 cup containers.
In a separate 1 cup container, add chopped lettuce for serving, if you’d like.
For eating on the go, package the containers with pita chips or crackers.

TIP: By keeping the lettuce and tuna salad separate until it’s time to eat – and including the optional pita chips in a separate bag for away meals – it all stays fresh and crisp.

tuna salad with artichokes on white plate

Jami’s Meal Prep Tip

Brian and I found this version of tuna salad SO good that we had it for dinner one night, and then lunches the next! That’s actually one of my favorite meal prep tips – plan your menu to use up leftovers as lunches and you’ve figured out two meals in one fell swoop.

I hope you love this quick and easy tuna salad pantry recipe like we do – please leave a review and rating to let us know how you liked it!

Want to save this?

Enter your email below and you’ll get it straight to your inbox. Plus you’ll get easy new recipes, gardening tips & more every week!

Print Recipe Pin Recipe Save

5 from 3 votes

Tuna Salad with Artichokes, Olives & Feta (No Mayo)

A tuna salad recipe with Mediterranean flavors like artichokes, lemon, and herbs is a fresh, easy meal made with pantry ingredients.

Prep Time12

Total Time12

Yield: servings

Author: Jami Boys

Click for Cook Mode

Ingredients

3 6-ounce cans water-packed tuna drained
1 6.5-ounce jar marinated artichoke heart quarters drained
1/3 cup kalamata olives, pitted & halved (or other preferred olive)
1/2 cup crumbled feta cheese (or grated parmesan)
1 tablespoon minced garlic
1/2 cup sliced red onion or sweet onion
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley, optional
lettuce for serving (or any type of greens)

Instructions

In a medium bowl combine all ingredients except the lettuce. Mix well.
Add a couple lettuce leaves (or chop it for easier eating, if desired) on six individual plates (or one large platter for serving family-style as a dinner). Spoon tuna salad on top.
For Meal Prep: pack the tuna salad into one container and the lettuce into another container. Store in the fridge 4-5 days. To serve, spoon the tuna salad on top of lettuce.