Greek Tuna Salad
This Greek style chopped tuna salad is the perfect Summer or anytime side dish or light and quick lunch or dinner. Filled with fresh crisp veggies, protein packed tuna, and all tossed in a light and refreshing lemon vinaigrette. A light, refreshing and healthy tuna salad loaded with incredible flavor from the freshest ingredients and comes together easily with no cooking involved in just 15 minutes. This tuna salad has ZERO mayonnaise unlike your typical creamy tuna salad that’s packed with it. Instead, this Greek Tuna Salad is tossed in a super simple lemon vinaigrette made with extra virgin olive oil and freshly squeezed lemon juice. I love the refreshing taste and how light it is. It’s the perfect compliment to the tuna and all the veggies.
Greek Tuna Salad Ingredients
This salad is loaded with fresh and healthy ingredients:
- Vegetables: lettuce, red onion, cucumber, black kalamata olives, tomatoes, green onions (for variation feel free to add in extra veggies like sweet red pepper, crunchy chopped celery, or roasted red peppers or any bell pepper, sun-dried tomatoes or artichokes too)
- Albacore Tuna - the best quality you can get is what I always recommend
- Seasonings: Garlic, Fresh herbs like fresh parsley,dill & mint, capers, lemon, salt & black pepper
- For the Dressing: Olive oil, red wine vinegar and freshly squeezed Lemon juice, garlic, herbs, dijon mustard and slat and pepper to taste
- Optional Add ins: One 19 oz can no salt added white beans, chickpeas or black beans drained and rinsed, or 1½ cups cooked pasta making this a tuna pasta salad - both making this tuna salad even heartier
How to make this Greek tuna salad recipe
It takes about 15 minutes to make this delicious summer salad! Tuna salad is also one of those great grab and go meals. Perfect for meal prepping weekday lunches. Full recipe instructions and details are listed in recipe below.
- Add tomatoes, red onion, green onions, feta cheese, lettuce, cucumber, albacore tuna fish, caper, black olives, fresh herbs, in a large mixing bowl.
- Whisk together the vinaigrette ingredients then drizzle over salad and toss until coated.
- Garnish with extra herbs and serve cold. Enjoy!
All your questions, answered
How long can this Greek tuna salad last in the fridge?
Once the tuna has left the can, or vacuumed sealed pouch, it can last in the refrigerator for 3-4 days if properly stored in an airtight container. However, be aware that the other elements of this salad, such as the lettuce, may begin wilting sooner.
Can this Greek Tuna salad be made ahead of time?
This recipe can be prepared a day ahead of time. Prepare all the ingredients as written, but store them in individual containers in the fridge. When you’re ready to serve your salad combine all the ingredients in a salad bowl and toss.
What kind of tuna to use?
Tuna on its own can be a wonderful protein option. It is also nutrition rich, containing B-6, B12, vitamin A, iron, zinc, magnesium, potassium and omega-3 fatty acids. There are a ton of great canned tuna options out there nowadays. For this recipe I recommend wild albacore tuna packed in water.
How much tuna is safe to eat?
Fish is good for you. However, it does does contain mercury. The amount of tuna someone can eat depends on the type of tuna.
Can I substitute canned salmon?
Yes! Canned salmon with the bones and skins is a great alternative to canned tuna.
What are different ways to eat tuna salad?
- On a sandwich, stuffed in pita pockets
- On a lettuce wrap
- In an avocado boat
- With gluten-free pasta added in
- As a tuna melt
- With crackers
Recipe notes and tips
- Cut the vegetables into small and evenly sized pieces. They will be easier to combine when you mix it and it will be easier to eat.
- Use fresh lemon juice rather than bottled. It has a much brighter and fresher flavor and makes all the difference!
- Adding chickpeas. black beans or white beans provide a good amount of protein and fiber and turn this salad into a fuller meal.
Other Mediterranean salad recipes:
Recipe
Ingredients
For the salad
- 1 head romaine lettuce cleaned and chopped
- 1 large english cucumber thinly sliced
- 3 cups cherry tomatoes halved
- 2 cans or bottles light chunk tuna drained
- ¼ red onion thinly sliced or chopped
- ½ cup kalamata olives pitted and halved
- ⅓ cup feta cheese crumbled or more to taste
- ¼ cup fresh chopped herbs - (I used a Greek combo of fresh flat leaf parsley, dill & mint)
- 2 green onion sliced
- 3 tablespoons capers
For the dressing
- ¼ cup extra virgin olive oil
- 3 tablespoon red wine vinegar
- Juice of ½ lemon
- 1 teaspoon grainy dijon mustard
- 1 garlic clove finely minced or grated
- 1 teaspoon dried oregano (or you could use fresh oregano also)
- Salt and pepper to taste
Directions
- Make the vinaigrette: In a bowl or jar, combine the olive oil, red wine vinegar, lemon juice, garlic, mustard, oregano, salt, and pepper. Whisk the ingredients together, or close the jar and shake until combined. Set the vinaigrette aside.
- Drain the tuna. Chop or slice all the veggies, onion, green onions, crumble the feta and halve the olives.
- Place all the salad ingredients in a large bowl.
- If serving the salad all at once, drizzle enough dressing on to lightly coat it, then toss to combine. Or, if you are serving the salad over a series of days, toss the salad without the dressing to combine, then dress only the portion you plan to eat right away. Taste and add extra salt or pepper as desired.
Recipe Notes
- Feel free to add more seasoning or adjust if needed according to taste as with any salad and dressing
- Meal Prep. This make-ahead Greek tuna salad can be assembled a full day in advance (add the dressing just before serving) and you can enjoy the leftovers throughout the week.
- To Prep Ingredients Ahead. Chop the veggies and add ins up to 1 day in advance. Store each ingredient in a separate airtight storage container in the refrigerator.
- To Prep Salad Ahead. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzlingPrepare the salad (minus the dressing) up to 3 days in advance, and refrigerate it in an airtight storage container. Mix the dressing together, and refrigerate it in a separate airtight storage container. Portion out the salad and dressing as desired over the next 3 days for easy meals and sides.
