Skip to main content

Wild Tuna and Watermelon Salad with Olive, Feta, and Mint

Prep time
15 mins
Cooking Time
0 mins


msc ecolabel landscape
  • 1 tin/can MSC certified tuna 
  • 6 cups of ripe watermelon, chopped into bite-sized pieces 
  • ¼ cup kalamata olives, roughly chopped 
  • ½ cup of fresh sheep feta, roughly crumbled 
  • A handful of fresh mint, torn into pieces 
  • 2 limes, juiced 
  • Loads of hot honey, I suggest Zings! 
  • A pinch of crunchy salt to finish 


  1. Place the watermelon, olives, feta, fresh mint, and tuna in a large mixing bowl. Reserve the oil in the tuna tin/can if packed in oil. 
  2. Toss gently to make sure you don’t break everything up too much. You want some larger chunks.  
  3. Load everything onto a large serving platter and finish with the oil in the tin/can, fresh lime juice, more mint, a few more olives and loads of hot honey. 
  4. Serve right away or chill in the fridge for a refreshing burst of flavor.
Thank you for subscribing to the newsletter. Look out for delicious sustainable seafood recipes in your inbox soon.