Photo of Mediterranean tuna salad with lemon, red pepper, and oregano by WW

Mediterranean tuna salad with lemon, red pepper, and oregano

0 - 1
PersonalPoints™ per serving
Total Time
20 min
20 min
This easy tuna salad recipe is bursting with Mediterranean flavors—and it is ready in just 20 minutes. Serve it on its own, on a sliced of toasted wheat bread, or atop a bed of peppery arugula or milder-flavor baby spinach. We’ve opted for plain Greek yogurt instead of mayonnaise to give this dish a boost of protein while maintaining its creaminess. You’ll need just half a lemon to produce enough zest and juice for this recipe. Red bell peppers give this dish color and sweetness, but you can substitute a yellow or orange one. Don’t substitute a green bell pepper though, as their flavor isn’t sweet enough.


Plain fat free Greek yogurt

¼ cup(s)

Fresh oregano

2 tsp, minced

Fresh parsley

2 tsp, minced (plus extra for garnish)

Fresh lemon juice

¾ tsp

Lemon zest

¼ tsp, finely grated

Minced garlic

¼ tsp

Kosher salt

¼ tsp

Black pepper


Canned chunk white tuna in water

6 oz, well-drained

Sweet red pepper(s)

½ cup(s), diced

Uncooked celery

½ cup(s), thinly sliced

Uncooked shallot(s)

1 Tbsp, minced


  1. In a medium bowl, whisk together yogurt, oregano, parsley, lemon juice, lemon zest, garlic, salt, and black pepper.
  2. In another medium bowl, combine drained tuna, red pepper, celery, and shallot; spoon yogurt mixture over tuna mixture and gently fold to combine. Garnish with chopped parsley.
  3. Serving size: 1/2 cup