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A clear glass bowl with a wavy rim filled with creamy Mediterranean Loaded Tuna Dip Salad, featuring tuna, chickpeas, cherry tomatoes, olives, feta, and fresh dill on a wooden table with lemons in the background.

Mediterranean Loaded Tuna Dip Salad

A fresh, flavorful, and protein-packed Mediterranean-inspired dish that bridges the gap between a crisp, vegetable-loaded salad and a creamy, scoopable dip. Perfect for meal prep, healthy lunches, or party platters.
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Prep Time 15 minutes
Servings: 4
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Salad Base
  • 2 cans 5 ounces each albacore or chunk white tuna, drained and flaked
  • 1 can 15 ounces chickpeas, rinsed and drained
  • 1 cup cherry tomatoes cut into halves
  • ½ cup green peas cooked or thawed
  • ½ cup Kalamata olives pitted and sliced
  • ⅓ cup red onion finely diced
  • ½ cup feta cheese crumbled
  • 2 tablespoons fresh dill finely chopped
For the Creamy Dressing
  • ¾ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

Prep the Veggies:
  1. Wash and chop the cherry tomatoes, red onion, Kalamata olives, and fresh dill according to the ingredient list specifications.
Mix the Base:
  1. In a large salad bowl, gently combine the drained and flaked tuna, rinsed chickpeas, halved cherry tomatoes, thawed green peas, diced red onion, and sliced olives.
Make the Dressing:
  1. In a separate small bowl, whisk together the plain Greek yogurt, mayonnaise, extra virgin olive oil, fresh lemon juice, garlic powder, salt, and black pepper until completely smooth and emulsified.
Combine:
  1. Pour the creamy dressing over the prepared salad ingredients. Stir gently with a large spoon or rubber spatula from the bottom up until everything is evenly coated, taking care not to break up the tuna too much.
Garnish & Chill:
  1. Sprinkle the crumbled feta cheese and chopped fresh dill across the top of the salad. Cover the bowl tightly and place it in the refrigerator for at least 30 minutes before serving to let the flavors blend together perfectly.

Notes

  • Storage: Keep in an airtight container in the fridge for up to 3-4 days. Stir gently before serving leftovers.
  • Tuna Choice: Tuna packed in olive oil gives a richer flavor, but water-packed tuna works wonderfully if you want to keep calories lower.
  • Mayo-Free Option: You can swap the mayonnaise out for an equal amount of extra Greek yogurt or sour cream if desired.