Mediterranean Tuna Salad

Mediterranean Tuna Salad
Makes: 6 Servings
Prep time: 10 minutes
Cook time:

Replace mayonnaise with a tangy, Italian salad dressing to create a delicious new twist on tuna salad. Serve it in a pita, on a bun or roll, on top of crackers, or by itself.


9 ounces Tuna, chunk style, canned in water, drained (9 oz = about 1 cup 2 Tbsp)
3/4 cup Carrots, fresh, peeled, shredded
1/2 cup Cucumber, fresh, unpeeled, 1/4" diced
2/3 cup Peas, frozen
1/3 cup Italian salad dressing, fat-free
3 Whole-wheat pitas (at least 70 gm each)


1. Place drained tuna in a medium bowl.

2. Break apart chunks of tuna, using a fork.

3. Add carrots, cucumbers, peas, and salad dressing. Mix well.

4. Cover and refrigerate for 2 hours, or until salad is chilled and peas are thawed. Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.

5. Cut each pita in half.

6. Place 1/2 cup of tuna salad into the pocket of each pita half.

7. Serve 1/2 a pita pocket.

Critical Control Point: Hold for cold service at 40 °F or lower.



CACFP Crediting Information: 

1/2 pita  provides 1.5 oz. equivalent meat, 1/4 cup vegetable, and 1.25 oz. equivalent grains.

For a quantity recipe that yields 25 or 50 servings see:

Find tips and resources for safe food handling and proper cooking temperature guidance.