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Close up shot of the finished dish in a gray bowl.

Easy Mediterranean Salad with Tuna and Creamy Lemon Dressing

A super fast and simple pescatarian salad made with canned tuna, lots of fresh vegetables, and a creamy lemon, dill and garlic dressing.
Course Main Course, Salad
Cuisine American, Mediterranean
Keyword Quick Lunch, Tuna
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2 servings
Calories 344kcal


Mediterranean Salad

  • 2 cans tuna in olive oil
  • 4 cups romaine lettuce
  • 1/4 cup sundried tomatoes
  • 1 medium cucumber
  • 1 cup artichoke hearts
  • 2 tbsp pepitas
  • 1 red bell pepper

Creamy Lemon Garlic Dressing

  • 1/4 cup coconut milk or substitute plain greek yogurt (however this is NOT Paleo or Whole30 compliant)
  • 2 tbsp lemon juice
  • 1/4 tsp dried dill
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper


Do the Prep Work

  • Wash and chop the romaine. Dice the bell pepper, cucumber, and red onion.

Make the Salad Dressing

  • Bring the coconut milk to room tempertature. Whisk together all the dressing ingredients.

Assemble & Serve!

  • Add the lettuce to a large bowl, then assemble all the ingredients on top. Drizzle the salad with the salad dressing.
    Toss it gently and divide between two plates or bowls.


Salad Dressing Notes:
  • If you're using coconut milk, bring it to room temp before you whisk it together to avoid it clumping.
  • If you're storing the finished salad dressing in the refrigerator for later, you can gently warm it in the microwave for 5 seconds at a time, before drizzling over the salad. 
Protein Notes:
  • Feel free to swap out other protein sources, like hard boiled eggs, grilled chicken, or shrimp. They'll all be delicious!!


Calories: 344kcal | Carbohydrates: 20g | Protein: 41g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 761mg | Potassium: 1413mg | Fiber: 6g | Sugar: 11g | Vitamin A: 10340IU | Vitamin C: 94mg | Calcium: 94mg | Iron: 7mg