Tuna Salad with Yogurt, Capers, and Za’atar

Tuna salad with yogurt, capers and za’atar is a fresh take on the ubiquitous tuna salad that we’ve all experienced. Fresher flavors and healthy ingredients make it a pleasure to eat in any way you like. We’re partial to a scoop atop a cool bed of lettuce.

A pottery bowl filled with tuna salad, yogurt, olive oil, capers, and za'atar.

Adapted from Chloe, Olivia, and Nicholas Tsakiris | Sea Salt and Honey | Harper Design, 2021

We’ve made the Mediterranean lifestyle—with its emphasis on the sea, sun, family, friends, and, crucially, the food that celebrates all these things—the center of our lives. Our family has always been obsessed with food. Our lives actually revolve around it. We also all share a passion for hosting friends in our homes and showing love by feeding them. Recipes like our tuna salad with yogurt, capers, and za’atar fit that ethos perfectly..–Chloe, Olivia, and Nicholas Tsakiris

Tuna Salad with Yogurt, Capers, and Za’atar

A pottery bowl filled with tuna salad, yogurt, olive oil, capers, and za'atar.
This is our spin on the classic American tuna salad. It can be enjoyed plain, with crackers, on a sandwich, or over a bed of crisp lettuce as a salad.
Chloe, Olivia, and Nicholas Tsakiris

Prep 10 mins
Total 10 mins
2 servings
70 kcal
5 / 2 votes
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  • 1 can (5 ounce) tuna in oil drained (or leftover grilled tuna)
  • 2 to 3 tablespoons whole milk Greek yogurt
  • 1 tablespoon capers drained if brined or rinsed if salted
  • 1 tablespoon store-bought or homemade za’atar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • Bread or crackers for serving


  • In a small bowl, combine all the ingredients and stir together. Serve, sandwiched between slices of bread or piled atop crackers.
Print RecipeBuy the Sea Salt and Honey cookbook

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Tuna Melt Variation

To turn this into a tuna melt, turn the oven on to broil. Slice bread of your choice, brush both sides of the slices with olive oil, and place on a baking sheet lined with aluminum foil. Place a hefty scoop of the tuna salad on each slice of bread. Top with the cheese of your choice (feta and halloumi are good options). Broil until the cheese begins to brown, 5 to 7 minutes. Serve hot.

Show Nutrition

Serving: 1servingCalories: 70kcal (4%)Carbohydrates: 2g (1%)Protein: 1g (2%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 114mg (5%)Potassium: 22mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 82IU (2%)Vitamin C: 1mg (1%)Calcium: 41mg (4%)Iron: 3mg (17%)

Recipe Testers' Reviews

This is one of those recipes that completely exceeded expectations! It's ridiculously easy and made with pantry ingredients, yet has complex, interesting flavor. All while managing to seem "fancy" enough to serve to guests for lunch. My cousin and I enjoyed this delightful tuna salad with yogurt, capers and za’atar so much that I am making it again for lunch today. No mayo makes it so much easier to serve al fresco on a hot summer day. The flavors add a subtle, yet distinct punch, and are easily customizable to suit your particular taste. Olives would be a lovely addition, too!

I am always pleased to read and to try a truly creative slant on a kitchen staple. This Mediterranean/Middle Eastern adaptation of traditional tuna salad was just terrific; easy enough to prepare, yet innovative enough to really bring it to another level. Spoiler alert: there is NO MAYONNAISE. None! Often to the traditional, we’ve added herbs, citrus and various veggies, but mayo has always been present. Not this time. The za’atar and yogurt were spot on.

I served it with a lovely green salad, crumbled feta cheese and fresh garden basil. Tonight, are tuna melts on whole grain bread with Jersey tomatoes and fresh corn. This preparation of tuna salad with yogurt, capers and za’atar was a terrific departure and a bit fancy in flavor. I loved it.

Originally published July 31, 2021


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  1. 5 stars
    I like to try different versions of tuna salad. And I love your other recipe for tuna salad sandwiches. I made this today, and after tasting, I decided to add 2 Tablespoons of muffuletta olive salad. Not sure it goes with the Mediterranean vibe but it gave it a bit of “zing.” This would be great with fresh garden tomatoes.

    P.S. I’m a big fan of this website ever since David spoke with our cookbook club.

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