This summer tuna salad is one of my favorite easy, flavorful snacks — perfect for lunch, a light dinner, or a late-afternoon happy hour. It’s full of crisp vegetables, a splash of red wine vinegar, and bold briny notes that give every bite great texture and bright flavor.
This is likely the way I’ll be eating tuna from now on.
This summer tuna salad combines crunchy red bell pepper, hearts of palm, Castelvetrano olives, and minced shallot with tuna packed in water. A light vinaigrette of red wine vinegar and olive oil, plus a touch of mayo for body, keeps the mixture scoopable rather than creamy. It’s bright, summery, and versatile — serve it over arugula or mixed greens, on a baguette, on crackers, in a pita, or in lettuce cups.
I’m not a fan of deli-style salads that are overly wet or mayonnaise-heavy. I prefer a tuna salad with texture and a little olive oil for sheen rather than a dense, spreadable paste. This version delivers on crunch and freshness while still feeling substantial and satisfying.
Loaded with texture, this salad works as a sandwich filling, a topping for crostini, a quick filling for lettuce wraps or pita, or simply scooped onto crackers. The hearts of palm add a pleasant bite, while the olives bring a salty, briny counterpoint that brightens the entire dish.
The dressing is intentionally simple: red wine vinegar, olive oil, and a little mayo whisked together to coat the ingredients without weighing them down. Garlic powder and dried oregano add subtle savory notes, and a sprinkle of chopped fresh chives on top brings freshness and color.
This salad is scoopable rather than spreadable — pile it on toast, endive leaves, crackers, or an English muffin (add cheddar and broil for a quick tuna melt). It keeps well in a sealed container in the fridge for up to three days, so it’s great for meal prep or a last-minute snack.
This is what goes inside:
– Tuna (packed in water)
– Red bell pepper, diced
– Hearts of palm, diced
– Castelvetrano or other briny olives, chopped
– Shallot, finely diced
– Kosher salt and black pepper
– Garlic powder and dried oregano
– Red wine vinegar
– Olive oil
– A touch of mayonnaise
– Fresh chives, chopped (for topping)
The combination gives the salad body and substance without turning it into a smashed, creamy mixture. Instead you get distinct, chopped ingredients that each contribute texture and flavor.
Picture this alongside warm garlicky toast and a crisp glass of white wine on a warm summer evening: light, fresh, and filling — the perfect snack or light meal.
Summer Tuna Salad
Summer Tuna Chop
Ingredients
- 5 ounces tuna, packed in water
- 1 red bell pepper, diced
- 1/2 cup diced hearts of palm
- 1/3 cup chopped Castelvetrano or other briny olives
- 3 tablespoons diced shallot
- Kosher salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon mayonnaise
- 2 tablespoons chopped fresh chives
- For serving: arugula, crostini, crackers, pita, or lettuce cups
Instructions
- In a large bowl, combine the drained tuna with the diced red pepper, hearts of palm, chopped olives, shallot, and a pinch of salt and pepper. Sprinkle on the garlic powder and dried oregano, then toss to combine.
- In a small bowl, whisk together the red wine vinegar, olive oil, and mayonnaise until smooth. Pour the dressing over the tuna mixture and toss thoroughly so everything is evenly coated.
- Stir in the chopped fresh chives. Taste and adjust seasoning if needed. Serve piled on arugula, on baguette slices or crostini, with crackers, in pita, or in lettuce wraps.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Pretty too!