Lebanese Inspired Tuna Salad

Total Time
Prep 10 mins
Cook 0 mins

I made this tuna salad recipe up; it is based on a tabouli recipe. While there is no bulghour in this recipe, you could certainly add it in. (Soak 1 cup bulghour in warm water for 20 minutes. Drain. Squeeze dry. Combine with tuna salad.)

Ingredients Nutrition


  1. Squeeze out excess oil from the tuna.
  2. Flake the tuna.
  3. Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
  4. Mix the olive oil with the juice from the lemon until somewhat thickened.
  5. Pour this over the tuna and the other ingredients.
  6. Blend it all with a fork.
  7. Adjust seasonings if necessary.
  8. Chill for at least an hour.


Most Helpful

Excellent tuna salad! Leaving out the mayo made this salad so light and perfect for the summer. I did reduced the olive oil in half but this was the only change I made. I served it on a lettuce bed and it was a great lunch! Thanks for posting Melissa!

katia August 01, 2007

This was really good! It is such a treat to find a tuna salad recipe that does not call for mayonnaise! I also liked this because it's super low carb! I will definitely be making this again.

Shannon Cooks June 20, 2007

I used to have a neighbor who was Lebanese and she would put lemon in everything. But she never made tuna salad, she thought of it as "American" food. This is a wonderful idea! I love the fact that there is no mayonnaise in here, it makes the salad that much more special. I used half parsley and half coriander leaves, served the salad on toasted whole-grain bread with some mint tea on the side. Yum!

Mirj December 06, 2006

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