Kalyn's Kitchen

Tuna Salad with Tomatoes and Peperoncini

Tuna Salad with Tomatoes and Peperoncini is a tasty low-carb lunch or dinner made with my favorite tuna packed in olive oil! And this is perfect to eat when it’s just too hot to cook!

PIN the salad to try it later!

The weather is still HOT in Utah, so this Tuna Salad with Tomatoes and Peperoncini was a perfect easy dinner on a day when cooking was just out of the question. This salad uses some of my very favorite summer ingredients like tuna packed in olive oil, grape tomatoes, Greek Peperoncini, and parsley, plus a spicy dressing that uses some of the Peperoncini juice and Green Tabasco Sauce to give it a kick.

This new salad recipe is a lower carb version of a popular Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini back in the archives. And this new version is perfect for anyone who doesn’t want the carbs from beans. I loved how the salad turned out without beans (plus a few minor tweaks to the recipe) and I knew that my low-carb readers would enjoy it as a salad without beans. You can make the salad even lower in carbs by using fewer tomatoes if you prefer.

So that’s how I ended up with two similar salads with these beloved ingredients; take your choice of beans or no beans for this tasty salad! And have fun seeing how my food photography has improved, even though this salad isn’t overly photogenic.

What ingredients do you need for this salad?

  • canned tuna Packed in Olive Oil (affiliate link)
  • sliced peperoncini peppers
  • green onion
  • cherry or grape tomatoes
  • chopped fresh parsley
  • salt and fresh-ground black pepper to taste
  • extra-virgin olive oil
  • fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
  • Peperoncini brine (from the jar)
  • Green Tabasco Sauce (affiliate link), optional but good
  • Spike Seasoning (affiliate link), or use another all-purpose seasoning

What Kind of Tuna Do I Use?

I discovered Genova Tuna Packed in Olive Oil (affiliate link) more than 10 years ago, and when my store stopped carrying it, I started buying it on Amazon! I do want to emphasize how good the tuna packed in olive oil is in a salad like this. I’ve been raving about this delicious canned tuna for years, and (in case you’re wondering) this company has never paid me or given me free products). Check out My Favorite Low-Carb Recipes with Tuna Packed in Olive Oil for more treats with canned tuna!

What are Peperoncini?

Peperoncini are spicy Italian or Greek chili peppers, usually sold in a jar packed in a brine. Check out Spicy Low-Carb Salad with Peperoncini for more salad ideas with these tasty peppers.

Spicy Tuna Salad with Peperoncini, Tomatoes, and Parsley

How to make this salad:

(Scroll down for complete recipe with nutritional information.)

  1. Drain tuna Packed in Olive Oil (affiliate link) into a colander placed in the sink. Break tuna apart with a fork.
  2. Whisk together olive oil, lemon juice, Peperoncini juice, Green Tabasco Sauce (affiliate link), and Spike Seasoning (affiliate link) to make the flavorful dressing.
  3. Slice green onions, chop parsley, and measure out the sliced Peperoncini (or cut off stems, drain, remove seeds, and slice if you’re starting with whole Peperoncini.)
  4. Cut enough cherry or grape tomatoes in half to make 2 cups tomatoes.
  5. Add the tomatoes, sliced Peperoncini, chopped parsley, and sliced green onions to a bowl and combine with dressing, stirring to thoroughly coat the ingredients with dressing.
  6. Add the chunks of tuna and gently combine. (Don’t over-mix, you want chunks of tuna in the finished salad.)
  7. Season to taste with salt and fresh ground pepper. Serve right away and enjoy!

More Tasty Recipes with Tuna Packed in Olive Oil:

Tomato, Avocado, and Tuna Salad
Zucchini Noodles with Tuna and Green Olives
Cucumber Avocado Salad with Tuna, Cilantro, and Lime
Cucumber Salad with Tuna and Basil
Tuna Salad Lettuce Wraps

Tuna Salad with Tomatoes and Peperoncini

Tuna Salad with Tomatoes and Peperoncini

Yield 6 servings
Prep Time 20 minutes
Total Time 20 minutes

This Tuna Salad with Tomatoes and Peperoncini uses some of my favorite summer ingredients in a salad that's perfect when it's too hot to cook.

Ingredients

Salad Ingredients:

  • two 5 oz. cans tuna packed in olive oil
  • 1 cup sliced peperoncini peppers
  • 1/2 cup sliced green onion
  • 2 cups cherry or grape tomatoes, cut in half
  • 3/4 cup chopped fresh parsley (more or less to taste)
  • salt and fresh-ground black pepper to taste

Dressing Ingredients:

  • 4 T extra-virgin olive oil
  • 2 T fresh-squeezed lemon juice (see notes)
  • 1 T Peperoncini brine (from the jar)
  • 1/2 tsp. Green Tabasco Sauce (optional but good)
  • 1 tsp. Spike Seasoning (or use another all-purpose seasoning that you like)

Instructions

  1. Drain 2 cans tuna packed in olive oil into a colander placed in the sink. Break tuna apart with a fork.
  2. Whisk together olive oil, lemon juice, Peperoncini brine, Green Tabasco Sauce (affiliate link), and Spike Seasoning (affiliate link) to make the dressing.
  3. Slice enough green onion to make 1/2 cup thinly sliced green onions.
  4. Wash parsley if needed and spin dry in salad spinner (affiliate link). Then chop parsley enough to make about 3/4 cup parsley (or less if you're not much of a parsley fan.
  5. Measure out one cup of sliced Peperoncini. (Or cut off stems, drain, remove seeds, and slice if you're starting with whole Peperoncini.)
  6. Cut enough cherry or grape tomatoes in half to make 2 cups tomatoes.
  7. Add the tomatoes, sliced Peperoncini, chopped parsley, and sliced green onions to a bowl and combine with dressing, stirring to thoroughly coat the ingredients with dressing.
  8. Add the chunks of tuna to ingredients in the bowl and gently combine. (Don't over-mix, you want chunks of tuna in the finished salad.)
  9. Season to taste with salt and fresh ground pepper and serve.

Notes

I used my fresh-frozen lemon juice for this recipe. I like to use Genova Tuna Packed in Olive Oil (affiliate link) for this recipe.

Recipe Created by Kalyn and inspired by Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 22mgSodium: 675mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 15g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Spicy Tuna Salad with Peperoncini, Tomatoes, and Parsley

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tuna and Tomato Salad with Peperoncini is a great dish for low-carb diet plans, and for any phase of the South Beach Diet. For Keto you may want to reduce the amount of tomatoes.

Find More Recipes Like This One:
Use Salad Recipes to find more tasty salads like this one! Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This salad was posted in 2019. It was last updated in 2021.

Pinterest image of Tuna Salad with Tomatoes and Peperoncini

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    8 Comments on “Tuna Salad with Tomatoes and Peperoncini”

  1. I have been buying Genova tuna on Amazon for several years.  First discovered it while visiting friends on Florida at the Publix and loved it!!

  2. Fantastic recipe! Made this twice and it was loved by all.. thank you!

  3. That’s quite a beautiful salad. I wish it would stop raining here so I would think salad more often!

  4. You drain the olive oil, then add olive oil.

    I don’t get it.

    • I prefer fresh olive oil for the dressing so the flavors of lemon and Peperoncini really stand out. But you can make it with the oil that drains off the tuna if you prefer.