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Greek Tuna Salad

Greek Tuna Salad

This Greek Tuna Salad is a DELICIOUS high protein low carb meal built on classic Greek flavors—feta, olives, cucumber, red onion. All tossed in a bright Mediterranean vinaigrette and topped with rich oil-packed tuna. A vibrant, filling, no-cook healthy dinner or quick meal prep lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Dinner, Lunch, Salad
Cuisine: Greek, Mediterranean
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

  • 3 oz oil-packed tuna, drained
  • 2 cups chopped romaine lettuce
  • 0.25 cup chopped sweet bell peppers
  • 0.5 cup chopped cucumbers (seedless preferred)
  • 2 tbsp thinly sliced red onion
  • 1 radish, sliced (optional)
  • 5 Kalamata olives
  • 5 Castelvetrano olives
  • 1 oz crumbled feta cheese
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 fresh garlic clove, crushed
  • 0.25 tsp dried oregano
  • salt and black pepper, to taste

Equipment

  • cutting board
  • Chef's knife
  • mixing bowl
  • small bowl
  • whisk or fork

Method
 

  1. Chop the lettuce, cucumber, bell pepper, red onion, radish, and olives. Add them all to a large salad bowl.
  2. In a small bowl, whisk together olive oil, red wine vinegar, crushed garlic, dried oregano, salt, and pepper until slightly emulsified.
  3. Pour the dressing over the salad and toss well to coat all vegetables evenly.
  4. Top with crumbled feta cheese and the drained oil-packed tuna. Serve immediately.

Notes

Use a crunchy lettuce base like romaine to prevent sogginess. Choose high-quality extra virgin olive oil for the BEST vinaigrette flavor. Always crush the garlic for maximum aroma. Store dressing separately for meal prep. Add olives, herbs, or avocado to customize. The recipe yields one large serving but can divided into two smaller portions.