Easy Mediterranean Tuna Salad Bowl (No Cook, 10 Minutes)

There’s something magical about a lunch that comes together in under ten minutes and still makes you feel like you’re dining seaside in Santorini. I discovered this combination last summer when I was craving something fresh, protein-packed, and satisfying without turning on a single burner. Now it’s my go-to power lunch — bright, colorful, and endlessly customizable.

aka The Santorini Sunshine Bowl

Ingredients

• 2 cans (5 oz each) wild-caught albacore tuna, drained
• 4 cups mixed greens (arugula, spinach, romaine)
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/3 cup kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup marinated artichoke hearts, quartered
• 1/4 cup crumbled feta cheese
• 2 tablespoons capers, drained
• 1 avocado, sliced

Lemon Herb Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified. Set aside.
2. Prep the tuna: Drain both cans of tuna and flake into large chunks with a fork. You want nice, hearty pieces — don’t mash it into a paste.
3. Build the bowls: Divide the mixed greens between two large bowls. Arrange the cherry tomatoes, cucumber, olives, red onion, and artichoke hearts in sections around the greens.
4. Add the protein: Place the flaked tuna chunks in the center of each bowl. Fan the avocado slices alongside.
5. Finish and serve: Sprinkle crumbled feta and capers over the top. Drizzle generously with the lemon herb dressing. Toss gently or serve composed — it’s beautiful either way.

Tips

• Use high-quality wild-caught tuna — it makes all the difference in flavor and texture.
• For meal prep, keep the dressing separate and toss just before eating to keep greens crisp.
• Swap feta for dairy-free cheese to make this fully dairy-free.
• Add a handful of cooked quinoa or chickpeas for extra staying power.
• This bowl travels well — pack it in a mason jar with dressing on the bottom for an office lunch.