Italian Tuna Salad recipe

Italian Tuna Salad Recipe

Great low carb lunch recipe. Italian tuna dressed in olive oil and lemon juice with fresh chopped vegetables is a delicious and healthy way to make a mayo tuna salad.  

Course Salad
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 125 kcal
Author Robin Gagnon


  • 2 cans of Genova Yellowfin Tuna in Pure Olive Oil not drained
  • 1-1 1/4 cups diced tomato drained
  • 1/2 cup chopped parsley leaves
  • 1/2 of a 6 oz. can of black olives, sliced
  • 1/2 of a large sweet yellow pepper diced
  • 1/4 cup red onion fine diced
  • 1/4 cup green olives without pimento, chopped
  • 1 clove of garlic minced
  • 1 tbs fresh lemon juice
  • 1/4 tsp sea salt
US Customary - Metric


  1. Open cans into a large mixing bowl and gently break up the tuna a little.
  2. Add all the remaining ingredients. Do not mix until all are in thereto avoid breaking the tuna up too much.
  3. Serve immediately as a salad plate or on a sandwich, or refrigerate for up to two days.
Nutrition Facts
Italian Tuna Salad Recipe
Amount Per Serving
Calories 125 Calories from Fat 45
% Daily Value*
Fat 5g8%
Monounsaturated Fat 3g
Cholesterol 20mg7%
Sodium 557mg24%
Potassium 289mg8%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 780IU16%
Vitamin C 46mg56%
Calcium 38mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.