Recipe: Greek-Style Tuna Salad

Recipe: Greek-Style Tuna Salad

Sheela Prakash
Apr 12, 2017
(Image credit: Lauren Volo)

Tuna salad that's loaded with mayo and stuffed between two slices of wheat bread doesn't thrill me — this guy, however, absolutely does. It's the polar opposite: loaded with fresh vegetables and herbs, with not a trace of goopy mayo in sight.

Taking inspiration from Greek ingredients and flavors, this tuna salad practically whisks you away to a breezy Greek island, even if you're only digging into it at your desk. Olive oil-packed tuna is greeted by crunchy cucumbers, juicy tomatoes, and briny kalamata olives, then the whole mess is is tossed with lots of fresh chopped parsley and oregano and dressed with nothing but olive oil and lemon juice. It's a bright salad that can be eaten straight from the bowl or piled on toast for a satisfying lunch or a light dinner.

(Image credit: Lauren Volo)

A Lighter, Brighter, More Flavorful Tuna Salad

Putting a Greek spin on the lunch standby transforms it into one that's a whole lot more interesting. Classic Greek ingredients like assertive kalamata olives and pungent fresh oregano boost the flavor of the whole dish and make it a more energized tuna salad — one that doesn't rely on the fish alone for flavor, but rather uses it as one of many flavors in the dish. Diced cucumbers and halved cherry tomatoes add crunch, juiciness, and, most importantly, freshness. The whole mix needs nothing more than a big squeeze of lemon juice and a drizzle of olive oil to tie it together.

5 Ways to Bring the Flavors of Greece to Your Weeknight

One of the most fun ways to spice up your weeknight dinner routine is by exploring a new cuisine — and it's not as hard as you may think. This week, five recipes show you just how easy it is to bring a touch of Greek flair to the table.

Greek-Style Tuna Salad

Serves 2 to 4 (makes about 3 cups)

  • 2

    (5-ounce) cans oil-packed tuna, drained

  • 1/2 cup

    halved cherry or grape tomatoes

  • 1/2 cup

    peeled, diced cucumbers

  • 1/4 cup

    pitted, chopped kalamata olives

  • 2 tablespoons

    coarsely chopped fresh oregano leaves

  • 2 tablespoons

    coarsely chopped fresh parsley leaves

  • 2 tablespoons

    olive oil

  • 1 tablespoon

    freshly squeezed lemon juice

  • Kosher salt

  • Freshly ground black pepper

Place all the ingredients in a medium bowl and gently stir to combine. Taste and season with salt and pepper as needed.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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