Tuna Salad Italian Style made with tuna in olive oil, roasted peppers, kalamata olives, parsley, pine nuts, and lemon juice—simple, rustic, and ready in minutes.

I’ll be honest—growing up, tuna salad was… well, not my favorite thing. My mom would mix tuna with mayo and maybe a few sad bits of celery, and it always felt like the “we didn’t go grocery shopping this week” kind of meal. You know the one. The kind you eat while staring at the clock and thinking about dinner already.

Then one summer, years later, I ended up in Italy. Not the touristy kind of trip either—it was one of those offbeat, slightly chaotic, stay-in-your-friend’s-apartment-in-Rome kind of visits. It was hot, I was jet-lagged, and honestly, I would’ve eaten anything that didn’t require turning on the stove.

My friend Chiara (who has the sort of effortless Italian charm that makes even chopping parsley look cinematic) opened a can of tuna—tuna!—and I braced myself for disappointment. But she didn’t reach for mayo or bread. Instead, she grabbed a jar of roasted peppers, a few olives, fresh parsley, pine nuts, and this massive lemon that smelled like sunshine.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

She mixed everything right there on the counter, tossed it together, and handed me a plate. We ate outside, barefoot on her tiny balcony, the sounds of Rome buzzing around us. The tuna was rich, the olive oil silky, the peppers sweet and smoky. It wasn’t fancy—it was real. And it made me realize how something so simple could feel like a little act of love.

Ever since then, this Tuna Salad Italian Style has been my lazy day go-to. It’s what I make when I want something comforting but not heavy, something that reminds me of that slow afternoon in Italy when the world felt quiet and perfect for a moment.

Here’s a quick peek at what’s inside:

Why You’ll Love This Tuna Salad Italian Style Recipe?

You know those meals that just make you feel put-together, even if your kitchen’s a mess and you’re still in pajamas? This is one of them.

Tuna Salad Italian Style isn’t your typical tuna situation—it’s fresh, colorful, and alive with flavor. You’ve got rich tuna (the kind packed in olive oil, not water… trust me on this), sweet roasted red peppers, briny olives, and just enough lemon juice to make everything pop. Then there’s the crunch from the pine nuts—tiny little flavor bombs that make you feel like you know what you’re doing.

And the best part? You can whip it up in ten minutes. Seriously. You could scroll TikTok for longer than it takes to make this.

It’s light enough for summer lunches but satisfying enough to eat straight from the bowl when you’ve had one of those days. It’s Italian comfort food, but in salad form.

Ingredient Notes:

This dish is all about good ingredients doing all the work. So, use the best versions you can find—even if it’s just a slightly nicer can of tuna.

Tuna in olive oil: Not water, please. The olive oil is where the flavor lives. It’s rich, smooth, and makes the dressing naturally.
Roasted red peppers: Sweet, smoky, and full of color. They give the dish that “I tried” appearance even when you didn’t.
Kalamata olives: Salty, briny, and moody—like an Italian movie character.
Parsley or basil: Use what you’ve got. Basil makes it more summery; parsley keeps it grounded.
Pine nuts (or almonds): Toast them a bit. The nutty crunch adds texture that’s quietly impressive.
Red onion or shallot: A touch of sharpness balances all that olive oil.
Lemon juice: The sunshine moment of the whole dish. Don’t skip it.
Salt and pepper: Go gentle here. The olives already carry salt, and you can always add more later.

Sometimes I even toss in a few cherry tomatoes if they’re lying around—because, why not? Cooking (or assembling, in this case) should be forgiving.

How To Make Tuna Salad Italian Style?

You’re going to laugh—it’s almost too easy. Like, why does this taste so fancy when all I did was open a can of tuna?

Step 1: Start with the tuna.
Pour the tuna and all its olive oil into a bowl. That oil is everything. Don’t even think about draining it.

Step 2: Add the color.
In go your roasted peppers, olives, herbs, pine nuts, onion, and that glorious squeeze of lemon juice.

Step 3: Toss it up.
Mix gently with a fork—just enough to coat everything, but don’t mash the tuna. You want it chunky and rustic, not baby food.

Step 4: Season and taste.
A little salt, a few cracks of pepper, and maybe another splash of lemon if you’re feeling zesty.

And that’s it. You’re done. Serve it over greens, on toast, or eat it straight from the bowl like I usually do when nobody’s watching. (Actually, even when they are.)

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Storage Options:

Got leftovers? (Unlikely, but okay.) Store your Tuna Salad Italian Style in an airtight container and pop it in the fridge. It’ll keep for up to 3 days.

Just give it a little toss before eating again—the olive oil might thicken when chilled, but it loosens right up at room temperature. It’s one of those dishes that actually gets better after a few hours.

Variations and Substitutions:

Here’s where you can have a little fun. Italians might raise an eyebrow at “variations,” but hey—make it yours.

No pine nuts? Use almonds, walnuts, or pistachios. It’s all good.
Add some greens: Arugula or baby spinach turns this into a light meal.
Feeling cheesy? A bit of crumbled feta or shaved Parmesan never hurt anyone.
More protein? Toss in white beans or a hard-boiled egg.
Want to bulk it up? Add pasta or quinoa—it’s suddenly a picnic salad.

Honestly, there are no rules. This salad forgives you for not following them anyway.

What to Serve with Tuna Salad Italian Style?

Here’s the fun part—this salad goes with everything.

Crusty bread: To soak up that olive oil dressing (a must).
Over greens: Makes a beautiful, hearty lunch.
Pasta: Yep, toss it right in. Instant Mediterranean pasta salad.
Wine: A crisp white or chilled rosé. Bonus points if you drink it outside.
Or just eat it solo: Sometimes you don’t need sides. Just a fork and peace of mind.

Frequently Asked Questions:

Can I use tuna in water instead of olive oil?
Technically yes, but it won’t have the same richness. The olive oil is the magic here.

Can I add pasta or grains?
Go for it! It turns into a fantastic, hearty salad.

What’s the best tuna to use?
Something high quality and packed in olive oil. Brands like Ortiz or Rio Mare make a big difference.

I always say this Tuna Salad Italian Style is what I make when I want something that feels like self-care without requiring effort. It’s a simple meal, but it has personality — a little rustic, a little elegant, kind of like that Roman afternoon that started it all.

So next time you’re staring into your pantry wondering what to make, grab that can of tuna and give it the Italian treatment. A drizzle of olive oil, a squeeze of lemon, a little faith — that’s all it takes.

And if you end up eating it straight from the bowl with a glass of wine… well, consider us friends now.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Cheesy Smoked Sausage Skillet

Rich and Savory Slow Cooker French Dip Sandwiches

Delicious Mini Pecan Pies – A Sweet Bite of Heaven