Cool and crisp, this protein-packed Mediterranean salad keeps energy high for river trip lunches or side hikes. Delicious tuna provides a hearty base, the cucumbers and peppers keep it light and colorful, and sunflower seeds give it a satisfying crunch. It all comes together with a refreshingly tangy dill and lemon dressing. This tuna salad works equally well in pitas, tortillas, or romaine lettuce wraps.
Why these tuna wraps work for camping and river trips
Prepping as much food as possible before camping or river trips means you spend more time paddling and hiking. These tuna wraps fit that description: You can prep most of the ingredients beforehand, swap out ingredients to fit different eating styles, and quickly assemble them at your lunch stop. (Check out Easy River Trip Meals for Vegans, Vegetarians, and Meat Eaters for more ideas about accommodating different eating styles on camping and river trips).
Make-ahead prep for river trips
When you prep the ingredients beforehand, this salad comes together easily in camp or at a river lunch stop.
Most of this recipe can be prepared at home. Dice the sweet peppers, olives, and green onions and store them together in an airtight container in the cooler.
Pack the diced cucumbers separately so they don’t make the other ingredients soggy. Make the lemon-dill dressing at home and store it in the cooler in a tightly sealed container or vacuum-seal it in a small pouch and freeze before packing in the cooler. Pack the sunflower seeds separately so they stay crunchy.
Leave the tuna cans or pouches unopened until lunchtime. When you’re ready to eat, drain the tuna, combine the salad ingredients, stir in the dressing, and add the sunflower seeds just before serving. Bring a mix of tortillas, pitas, and romaine leaves or cheese wraps to satisfy campers with different eating styles.
For more guidance on saving space and preserving food freshness , check out 9 Food Packing Tips for Camping. If you’re new to meal planning for river trips, take a look at Raft Trip Meal Planning Made Easy.
Easy Mediterranean tuna salad swaps
You can change this recipe up but still keep the Mediterranean vibe going by swapping some ingredients. Some ideas:
- Substitute drained and chopped roasted red peppers for the mini sweet peppers
- Use roasted chickpeas rather than sunflower seeds for crunch
- Add crumbled feta as an optional topping
- Swap the tuna for pre-cooked grilled chicken
Bright, crunchy, and satisfying, this tuna salad wrap is in constant rotation on our river trips. Looking for other make-ahead lunch option for river trips? Take a look at our easy tofu (or chicken) curry wraps and kale and smoke salmon wraps.
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Easy Mediterranean Tuna Salad Wraps for Camping
Cool, crunchy tuna salad with cucumbers, sweet peppers, olives, sunflower seeds, and a tangy lemon-dill Greek yogurt dressing for camping wraps.
- Total Time: 20 minutes
- Yield: 8 servings 1x
Ingredients
Instructions
- Before the trip: In a small bowl or jar, whisk together the Greek yogurt, lemon juice, olive oil, dill, and salt. Store in an airtight container, or vacuum seal in a pouch, and place in the camp cooler.
- At the lunch stop: Drain the tuna thoroughly and place it in a large bowl. Break it into bite-size pieces with a fork.
- Add the sweet peppers, cucumbers, olives, green onions, and black pepper. Gently toss to combine.
- Add the dressing a little at a time, stirring until the salad is evenly coated. Go light on the dressing, then offer the remainder for those who want more.
- Taste and add salt if needed.
- Stir in the sunflower seeds immediately before serving.
- Set out the salad, extra dressing, and feta, and let campers assemble their own wraps with tortillas, pita pockets, romaine leaves, or cheese wraps.
Notes
- For optimal freshness, don’t open the tuna or mix up the salad until you’re ready to serve.
- Dressing prep tip: Make the dressing ahead, vacuum seal it in a small pouch, and freeze before the trip.
- Store the cucumbers in a separate container in the cooler.
- River-trip storage tips: Keep the dressing, cut vegetables, and other perishable ingredients cold in a well-iced cooler. Store the cucumbers and sunflower seeds separately and assemble the salad shortly before serving. Return any leftovers to the cooler quickly.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Lunch
