Spanish Tuna Salad

Carolyn Haas


My doctor recommends that I eat tuna once or twice a week. This is a change from traditional tuna salad made with mayo plus it has a Spanish profile.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


  • 1 can(s)
    albacore tuna, in water (5 1/2 or 6 oz can)
  • 1 Tbsp
    minced red onion
  • 1 Tbsp
    minced red pepper
  • 6 small
    green olives, sliced
  • 1 1/2 Tbsp
    olive oil (evoo)
  • 1 Tbsp
    red wine vinegar
  • 1/4 tsp
    salt (seasoned or garlic)
  • 1 large
    roma tomato or 2 small ones
  • ·
    baby spinach or spring greens
  • ·
    parsley flakes, to serve
  • ·
    vinaigrette dressing, to serve

How to Make Spanish Tuna Salad


  1. In a small mixing bowl, combine drained tuna, onion, pepper, olives, oil and vinegar. Add your choice of salt.
  2. Cut tomato(s) into slices or wedges.
  3. Spread a handful or two of greens onto each plate. Arrange tomato in a circle and pile half of the tuna into the center. Drizzle with parsley flakes and dressing.

Printable Recipe Card

About Spanish Tuna Salad

Course/Dish: Tuna Salads
Main Ingredient: Fish
Regional Style: Spanish
Hashtags: #low-carb #Spain

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