This simple and flavorful Italian tuna salad—made with potatoes, olives, capers, and olive oil—is our go-to no-mayo salad for easy lunches and relaxed dinners.
For more easy salad recipes, check out our beans and tuna salad, Greek salad, Caprese pasta salad, and Orzo salad.

A Rustic Italian Tuna Salad
This Italian tuna salad is the kind of dish you’ll find on family tables across Southern Italy—simple, satisfying, and full of good ingredients. Inspired by insalata pantesca from the island of Pantelleria (in the middle of the Mediterranean), it brings together tuna, potatoes, capers, and olives in one big, flavorful bowl.
What makes this different from the usual tuna salad is how honest ingredients make up one the most delicious flavor combinations. Just olive oil, vinegar, and a handful of herbs to dress it.
It’s a tuna salad without mayo that actually feels like a complete meal: salty, briny, bright, and rich in just the right places. Potatoes add body, tuna brings protein, and the olives and capers wake everything up.
Serve it warm or cold. It’s even better after a short rest in the fridge, when the flavors have time to meld. Louise and I call it tuna and potato salad, but it’s really more than that—a flexible, make-ahead meal we find ourselves coming back to again and again. Keep it classic or add extras like green beans, roasted peppers, or a boiled egg.
Ingredients
For quantities, see recipe card at the bottom of the page.

- Potatoes: We love using baby potatoes for this salad—they’re creamy and cook quickly. Waxy varieties like Yukon Gold, red potatoes, or fingerlings hold their shape best after boiling, which is important in a Mediterranean tuna salad like this. Avoid russets, as they tend to fall apart.
- Tuna in Oil: Use a good-quality canned tuna packed in olive oil for rich flavor and tender texture. This is the heart of a great tuna salad without mayo—light, flavorful, and authentically Italian. If you’re using tuna in water, be sure to drain it well and add a bit of extra olive oil. Substitute with canned mackerel in oil, boiled or rotisserie chicken, or boiled octopus.
- Red Onion: Adds sharpness and crunch. Sweet Tropea onions from Calabria are fantastic here. Shallots make a good milder substitute. If you use regular red onion you can slice it and soak it in cold water for 10 minutes if you want to soften the bite.
- Capers: Add a salty, tangy burst that pairs perfectly with the tuna and olives. They’re optional but highly recommended if you want that briny edge.
- Cherry Tomatoes: These bring sweetness, juiciness, and color. While not always traditional in Italian tuna salads, they brighten up the dish and make it feel fresh.
- Olives: Go for briny, flavorful types like Taggiasca, Gaeta, or Castelvetrano. Both black and green work well.
- Extra Virgin Olive Oil: A fruity, peppery Italian EVOO ties the salad together. If you don’t have one, any high-quality cold-pressed olive oil will do.
- White Wine Vinegar: Adds acidity to balance the tuna and olive oil. You can also use red wine vinegar or apple cider vinegar, depending on what’s in your pantry.
- Dried Oregano: Just a pinch brings classic Mediterranean herb flavor. It’s simple, but it really rounds out the dish.
- Fresh Basil or Parsley: Both herbs add a burst of freshness. Basil is sweet and aromatic; parsley is grassy and bright. Use whichever you like best—or both.
- Salt and Pepper: Season to taste. If you like a little heat, a pinch of chili flakes is a great addition.
- Lemon Zest & Juice (Optional): Not always traditional in Italian tuna salad, but we love the brightness they add. Use both zest and juice if you want a citrusy lift.

Variations
- With Roasted Bell Peppers: Add strips of roasted red or yellow bell peppers for a smoky-sweet flavor that pairs beautifully with the tuna and olives—this version leans into Southern Italian vibes and adds vibrant color to the plate.
- With Green Beans: Blanch a handful of green beans until just tender and mix them into the salad for added crunch and freshness—this twist is inspired by Ligurian-style tuna salads and makes the dish even more satisfying.
- With Hard-Boiled Eggs: Slice in a couple of hard-boiled eggs for extra protein and richness; it turns the salad into a more complete one-bowl meal and echoes flavors found in Italian versions of Niçoise-style salads.
- Switch up the protein: Swap the tuna for mackerel in oil, boiled octopus, grilled or rotisserie chicken, or keep it plant-based with a handful of white beans—each option brings a different texture and flavor twist to the salad.
How to Make Italian Tuna Salad
1. Boil the Potatoes
Place the whole potatoes, skin on, in a large pot and cover with cold water. Bring to a boil, season with salt, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 30 minutes depending on their size. Drain and let them cool until easy to handle then peel them. While the potatoes cook, go ahead to step 2 and 3.

2. Make Dressing
In a large bowl, whisk extra virgin olive oil, vinegar, lemon zest, lemon juice, dried oregano, salt and black pepper.

3. Quick Marinade
Add Add the halved cherry tomatoes, olives, finely sliced red onion, capers (if using), and torn basil. Toss well and set aside while the potatoes finish cooking.

4. Add Potatoes and Tuna
Cut the cooled potatoes into halves or bite-sized chunks and add them to the bowl. Flake the tuna into the bowl—drain some of the oil, but leave a little for extra flavor. Mix gently, keeping some chunks intact. Your Mediterranean Tuna Salad with Potatoes is ready to enjoy!

Let it chill in the fridge for 30 minutes if you have time—it tastes even better once the flavors meld. It keeps well for up to a day. If you're serving it for a crowd, transfer it to a platter and finish with a few fresh basil leaves and a sprinkle of dried oregano.

Tips
- Boil the potatoes with the skin on: It helps them hold their shape and keeps the texture creamy inside. You can peel them after cooking if you prefer, but leaving the skin adds rustic charm—just like in a traditional Mediterranean tuna salad.
- Use good-quality tuna in olive oil: This makes a huge difference. Oil-packed tuna is more flavorful and moist, and it's the heart of this tuna salad without mayo.
- Don’t skip the salt in the boiling water: Just like pasta water, it seasons the potatoes from the inside out.
- Let the potatoes cool slightly before mixing: Warm potatoes soak up the olive oil and vinegar better, making the whole salad more flavorful.
- Soak the red onion: A quick soak in cold water (10 minutes) takes away the harsh bite and makes it more pleasant in the salad.
- Add the tuna last and mix gently: Flake it over the salad and fold it in gently so you keep some nice big chunks for texture.
- Let it rest before serving: If you can, chill the salad for 30–60 minutes before eating. The flavors will meld, and it’ll taste even better—especially if you’re serving this as an authentic Italian summer salad.
- Adjust the dressing to taste: Some like more vinegar, others more olive oil. Taste and tweak before serving.
- Optional extras add a twist: Try adding green beans, roasted red peppers, or hard-boiled eggs if you want to make it more of a one-bowl meal.
Frequently Asked Questions
Yes! This tuna and potato salad actually gets better as it sits. Just cover and refrigerate it for up to 24 hours. Let it come to room temperature before serving for the best flavor.
Use high-quality tuna packed in olive oil—it adds richness and flavor. If you only have tuna in water, drain it well and add a bit more olive oil to the salad to make up for it.
No—boil them with the skin on, then peel after cooking if you prefer. We like to leave the skins on for extra texture and nutrients.
Either works! It’s delicious slightly warm, at room temperature, or cold from the fridge. Just be sure to let the flavors meld for a bit before serving.
Absolutely—that’s the beauty of this Italian version! Olive oil, vinegar, lemon zest, and herbs give it all the flavor it needs, no mayo required.
Definitely. Green beans, roasted peppers, or even hard-boiled eggs are all traditional. You can also swap the tuna for mackerel, chicken, or white beans.
Store it in an airtight container in the fridge for up to 2 days; freezing isn’t recommended, as the potatoes and tuna lose their texture.
More Easy Italian Recipes
- Asparagus Carbonara (No-Meat)
- Chicken alla Norma (with eggplant & tomato)
- Gnocchi alla Sorrentina (with tomato & mozzarella)
- Mediterranean chicken (sheet-pan dinner)
- Chicken pesto pasta
- Chicken arrabbiata (spicy Italian chicken)
- Ultimate focaccia
- Pappa al pomodoro (Tuscan tomato & bread soup)
If you tried this Italian Tuna Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe

Italian Tuna Salad
Video
Ingredients
For the Salad
- 1½ pounds potatoes
- 1 pound cherry tomatoes halved
- ½ cup olives pitted - Taggiasche, Kalamata, or Castelvetrano are best
- 2 tablespoons capers rinsed
- 1 red onion thinly sliced
- 1 can/jar (5-7 oz) tuna in olive oil
For the Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice sub vinegar
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 handful basil leaves optional
- ½ teaspoon salt and black pepper to taste
Instructions
- Boil the potatoes: Place whole, unpeeled potatoes in a pot of cold water. Bring to a boil, season water with salt, simmer until fork-tender (15–30 min), then drain, cool slightly, and peel if desired.
- Make the dressing: In a large bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper.
- Marinate the Veggies: Add 1 pound cherry tomatoes (halved), ½ cup olives, 1 red onion (thinly sliced), 2 tablespoons capers (if using), and 1 handful basil leaves. Toss and let sit while the potatoes cool.
- Add Potatoes & Tuna: Cut the cooled potatoes into chunks and add to the bowl. Flake in 1 can/jar (5-7 oz) tuna in olive oil, leaving a little of its oil for flavor. Gently toss to combine.Chill for 30–60 minutes if possible. Keeps well in the fridge for up to 1 day.
Notes
- Potatoes: Substitute with peeled steamed sweet potatoes or cooked farro for a different texture.
- Tuna in Oil: Swap with canned mackerel in oil, rotisserie chicken, boiled octopus, or white beans for a plant-based option.
- Red Onion: Use shallots for a milder flavor, green onions for freshness, or soaked yellow onion if needed.
- Capers: Replace with chopped green olives or a splash of pickle brine for similar briny tang.
- Cherry Tomatoes: Substitute with grape tomatoes, datterini, quartered Campari, or chopped sun-dried tomatoes.
- Olives: Use Taggiasche, Gaeta, Kalamata, oil-cured black olives, or any good-quality pitted olives you like.
- Extra Virgin Olive Oil: Sub with any cold-pressed olive oil or avocado oil. Avoid light or blended oils.
- White Wine Vinegar: Replace with red wine vinegar, apple cider vinegar, or fresh lemon juice.
- Dried Oregano: Substitute with dried thyme, marjoram, or a pinch of Italian seasoning.
- Fresh Basil or Parsley: Use fresh mint, dill, chives, arugula, or a mix of soft herbs.
- Lemon Zest & Juice (optional): Sub with white wine vinegar, orange zest, or a splash of orange juice for a citrus twist
- Boil potatoes with the skin on: Helps them hold their shape and stay creamy. Peel after if you like.
- Use tuna in olive oil: It's the key to flavor and moisture—skip the water-packed stuff.
- Salt the water: Like pasta, the boiling water should be salty to season the potatoes from within.
- Cool slightly before mixing: Warm potatoes absorb the dressing better.
- Soak the red onion: A 10-minute soak in cold water softens the bite. Only if your onions are sharp.
- Add tuna last, mix gently: Keeps those delicious chunks intact.
- Rest before serving: Chill for 30–60 min to let the flavors meld.
- Taste and adjust: More vinegar? More oil? Make it yours.
- Optional extras: Green beans, roasted peppers, or hard-boiled eggs turn it into a full meal.









Lynda says
Simple, fresh, tasty YUM 😋
Nico Pallotta says
Thanks for your message, Lynda. We are so happy you liked the tuna salad 🙂
Cheers,
Nico
Lisa says
Absolutely delicious! Wholesome and sophisticated. I was wrong to cut back on the potatoes thinking 1-1/2 lbs seemed like too much; next time I'll use the full amount. My "chunk light" tuna didn't have any "chunks" at all, so I'll be looking into what brands do; I can tell that getting a nice hit of a mouthful of tuna would make it better for sure. I'll be trying this recipe with rotisserie chicken, and then with cannellini beans! Definitely best at room temp, the next day. Thanks so much for this!
Louise Vestergaard says
Hi Lisa! So glad you enjoyed it and thanks for the thoughtful feedback about the potatoes - you're absolutely right that the full amount makes a difference. Great idea to try it with rotisserie chicken and cannellini beans too. Hope you find a good chunky tuna brand!
Louise
Lisa says
Substituting the tuna with rotisserie chicken or cannellini beans is suggested right here in this post--it's YOUR great idea!
Lisa Honore says
Made this dish yesterday for dinner. It is delicious and the dressing was well balanced. Thanks for the recipe for I am trying to incorporate more tuna in my diet than eating salmon consistently.
Louise Vestergaard says
Hi Lisa! Thank you so much for trying the recipe! I'm delighted you found the dressing well balanced. Tuna is such a wonderful protein to work with, and this salad is a great way to enjoy it.
All the best,
Louise
Lesley (uk) says
I took a huge bowl of this to a family bbq last night. it was a huge hit with everyone wanting the recipe. Thanks guys.
Louise Vestergaard says
Thank you so much, Lesley! We're thrilled to hear it was a hit at your BBQ — that truly means a lot to us! 💛 All the best,
Louise
Amelia says
This Italian tuna salad is an absolute winner! I love how fresh, light, and satisfying it is—perfect for lunch on a warm day. The combo of high-quality tuna, tender potatoes, and that simple olive oil dressing really lets the ingredients shine. I added a few more capers for a briny kick, and it was divine! Definitely going into my summer meal rotation. Thanks for such a delicious and easy recipe!
Nico Pallotta says
Thank you so much, Amelia! I’m thrilled to hear you loved the tuna salad—it really is a summer favorite around here too. The extra capers sound like a delicious touch (I’m a big fan of that briny kick too!). So happy it’s earned a spot in your seasonal meal rotation. Thanks again for your lovely comment and for bringing the recipe to life in your kitchen! ☀️🐟🥗