Tuna Salad with Tomatoes, Cucumbers, Parsley, and Mint

This Tuna Salad with Tomatoes, Cucumbers, Parsley, and Mint is a kicked up version of my favorite Middle Eastern Tomato Salad, with the addition of tuna for more protein, and this is so tasty for a quick dinner! Use Salad Recipes for more ideas like this one.

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Every year when the end of summer approaches, I have a hard time letting go of summer foods. And I’m not apologizing for it, because salads like this Tuna Salad with Tomatoes, Cucumbers, Parsley, and Mint are perfect to make in September, when garden tomatoes are at their prime and the herb garden is still loaded with leafy goodness. And there is also no apologizing for the fact that this salad was definitely inspired by my favorite Middle Eastern Tomato Salad, something I make every year when I have good tomatoes, fresh cucumbers, and parsley and mint from the garden.

This salad with tuna has some of the same flavors, but it features tomatoes and cucumbers cut into bigger chunks, for more of a main-dish salad feel. But what really makes this salad a winner (at least for me) is the generous amount of chopped fresh parsley and mint. I haven’t been to the middle east, but I’ve eaten in enough middle eastern restaurants to know about their salads with fresh herbs, where the herbs are almost eaten as a form of greens. I used a whole cup each of chopped parsley and chopped mint in this salad, for that great middle eastern flavor combination I’m so fond of.

Of course if you don’t have a garden with fresh herbs or aren’t so much of a parsley and mint fan, feel free to make the salad with less herbs. Check out My Favorite Low-Carb Recipes with Tuna for more tasty recipes like this one, plus my recommendation for the absolute best canned tuna that’s also a reasonable price. Hope you enjoy!


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How to Make Tuna Salad with Tomatoes, Cucumbers, Parsley, and Mint:

(This is just a summary of the steps show in the photos; scroll down for the complete recipe.)

  1. Cut up enough small tomatoes to make 2 cups of tomato pieces.
  2. Put tomatoes into a colander placed in the sink and let some of the liquid drain off.
  3. In another colander, drain 1 or 2 cans tuna packed in olive oil. (affiliate link)
  4. Cut up enough cucumbers to make 2 cups cucumber pieces.
  5. Chop up fresh parsley and fresh mint.
  6. Slice green onions.
  7. Whisk together ingredients to make the dressing.
  8. Mix together tomatoes, cucumber, green onion, chopped parsley, and chopped mint and toss with the dressing.
  9. Gently fold in the drained tuna and season with salt and fresh ground black pepper.

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This salad will keep in the fridge for about a day, but it’s best freshly made.

More Tasty Tuna Salad Recipes:

Tomato Salad with Tuna, Avocado, Cilantro, and Lime ~ Kalyn’s Kitchen
Avocado Tuna Salad ~ Crunchy Creamy Sweet
Tuna Stuffed Avocado with Cilantro and Lime ~ Kalyn’s Kitchen
Keto Spicy Tuna Salad ~ Two Sleevers
Spicy Tuna Salad with Peperoncini, Tomatoes, and Parsley ~ Kalyn’s Kitchen
Smoky Tuna Pickle Boats ~ I Breathe I’m Hungry
Cucumber Avocado Salad with Tuna, Cilantro, and Lime ~ Kalyn’s Kitchen

Tuna Salad with Tomatoes, Cucumbers, Parsley, and Mint

This Tuna Salad with Tomatoes, Cucumbers, Parsley, and Mint is so tasty for a quick dinner!

Ingredients:

Salad Ingredients:

  • 2 cups chopped vine-ripened tomatoes (chopped large)
  • 2 cans (5 oz. size) tuna packed in olive oil (see notes; you can use only one can of tuna if you prefer less tuna)
  • 2 cups chopped garden cucumbers (chopped large)
  • 1 cup coarsely chopped fresh parsley (more or less to taste)
  • 1 cup coarsely chopped fresh mint (more or less to taste)
  • 1/2 cup thinly sliced green onions (white and green parts)
  • salt and fresh-ground black pepper to taste

Dressing Ingredients:

  • 3 T extra-virgin olive oil
  • 2 T fresh-squeezed lemon juice (see notes)
  • 1/2 tsp. Spike Seasoning (see notes)

Directions:

  1. Cut up enough vine-ripened small tomatoes to make 2 cups of tomato pieces, chopped fairly large.
  2. Put tomatoes into a colander placed in the sink and let some of the liquid drain off.
  3. In another colander, drain 1 or 2 cans Genova Tuna Packed in Olive Oil. (affiliate link)
  4. Cut up enough cucumbers to make 2 cups cucumber pieces, chopped fairly large. I like to use a vegetable peeler to cut stripes on the skin of the cucumber, but that’s certainly optional.
  5. Chop up 1 cup each of fresh parsley and fresh mint.
  6. Slice enough green onions to make 1/2 cup, using white and green parts
  7. Whisk together olive oil, lemon juice, and Spike Seasoning to make the dressing. (affiliate link)
  8. Gently mix together the tomatoes, cucumbers, green onions, chopped parsley, and chopped mint and toss with the dressing.
  9. Gently fold in the drained tuna and season with salt and fresh ground black pepper.

Notes:

I’m a huge fan of Genova Tuna Packed in Olive Oil (affiliate link) and that’s what I’d use for this recipe. I love Spike Seasoning (affiliate link) for savory recipes, but use any good all-purpose seasoning blend if you don’t have Spike. I use my fresh-frozen lemon juice for this recipe.

Recipe created by Kalyn and inspired by a love of Middle Eastern Tomato Salad.

All images and text ©

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tuna Salad with Tomatoes, Cucumbers, Parsley, and Mint is a great dish for low-carb diet plans, and for any phase of the South Beach Diet. You can use less tomatoes in the salad if you’d like even less carbs.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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