Low Carb Mediterranean-Style Tuna Salad

Low Carb Mediterranean-Style Tuna Salad


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This tuna salad recipe from the new Atkins Diet Cookbook “The New Atkins For a New You” has all the flavors of the Mediterranean. Make a batch for quick low-carb sandwiches or serve it rolled in lettuce leaves or over a bed of greens.

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Serving Size / Yield

4 servings


  • 4 6 oz. cans olive-oil-packed tuna, drained
  • 1/4 C. yellow onion, chopped
  • 3 Tbs. red wine vinegar
  • 2 tbs. extra-virgin olive oil
  • 2 Tbs. capers, rinsed and drained
  • 2 Tbs. chopped roasted red pepper
  • 2 Tbs. chopped pitted Niçoise or Kalamata olives
  • 2 Tbs. chopped fresh parsley
  • 2 Tbs. chopped anchovies (optional)
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

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  1. Combine tuna, onion, vinegar, oil, capers, red pepper, olives, parsley, anchovies, salt, and pepper in a bowl; toss gently to combine.

  2. Cover and refrigerate for 30 minutes before serving, or refrigerate in an airtight container for up to 3 days.

Tip: Look for anchovies in glass jars, which are easier to reseal than the tins. Anchovy fillets melt when heated. Add some to garlic as you sauté vegetables, or toss a few into a dip before you purée. Their somewhat off-putting texture disintegrates, and their pungent flavor is distributed throughout the dish.

From The New Atkins for a New You Cookbook by Colette Heimowitz.  Copyright (c) 2011 by Atkins Nutritionals, Inc.  Printed by permission of Touchstone Books, an imprint of Simon & Schuster, Inc.

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