Italian Tuna Salad

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.

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.

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.

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.

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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!