Greek Tuna Salad Recipe
A new and refreshing take on tuna salad, this easy recipe works for lunches and dinners and makes meal prep a breeze.
Servings: 6 servings
Calories: 208kcal
Ingredients
- 3 6- ounce cans water-packed tuna drained
- 1 6.5- ounce jar marinated artichoke heart quarters drained
- 1/3 cup pitted halved kalamata olives
- 1/2 cup crumbled feta cheese
- 1 tablespoon minced garlic
- 1/2 cup sliced red onion or sweet onion
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- lettuce for serving
Instructions
- In a medium bowl combine all ingredients except the lettuce.
- Add a couple lettuce leaves (or chop it for easier eating, if desired) on six individual plates (or one large platter for serving family-style as a dinner). Spoon tuna salad on top.
- Alternately, for a brown bag lunch, pack the tuna into one container and the lettuce into another and spoon tuna on top of lettuce at lunch time.
Notes
Serving Idea: Serve with pita chips or warmed pita halves.
Recipe adapted from Cooking Light.
Nutrition
Calories: 208kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 701mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 1mg