Greek Tuna Salad
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This Greek tuna salad has become my go to weeknight dinner because it comes together in just 20 minutes with zero cooking required. I love how the crisp vegetables and briny olives pair with creamy feta, while the Greek yogurt keeps things light and adds extra protein to make the meal more satisfying. The fresh dill and lemon juice brighten everything up beautifully, and honestly, it's so simple and inexpensive to throw together that I find myself making it constantly. It's the kind of healthy, delicious meal that actually fits into a busy life.
Ella x
Ingredients
- 400tuna in water
- 1red onion(finely chopped)
- 1cucumber(sliced)
- 2tomato(halved)
- 150 gfeta cheese(crumbled)
- 100 ggreek yogurt(plain)
- 100 gkalamata olives(pitted)
- 2fresh dill
- 20 mllemon juice(freshly squeezed)
- 1 gsalt(to taste)
- 1 gblack pepper(to taste)
Detail level
Instructions
- 1
Drain and flake the tuna into a large bowl.
Tip: Use a fork to break up the tuna into small pieces.
- 2
Add the chopped red onion, sliced cucumber, halved tomato, crumbled feta cheese, and pitted olives to the bowl with the tuna.
Tip: Make sure all the ingredients are well combined.
- 3
In a small bowl, whisk together the Greek yogurt, lemon juice, salt, and black pepper.
Tip: Adjust the seasoning to taste.
- 4
Pour the yogurt dressing over the tuna mixture and gently stir everything together.
Tip: Be careful not to break up the tuna too much.
- 5
Stir in the fresh dill sprigs.
Tip: This will add a nice burst of freshness to the salad.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Tip: This will help the salad to chill and the flavors to combine.
- 7
Serve the Greek Tuna Salad chilled, garnished with additional fresh dill if desired.
Tip: This salad is perfect for a light lunch or dinner.
- 8
Serve with a side of crusty bread or pita chips for a satisfying meal.
Tip: This is a great option for a quick and easy meal.
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