Greek Tuna Salad

Total Time
25 mins

It’s surprising how light and fresh this vinaigrette-dressed salad tastes, given that most of the ingredients come from the pantry. Here it’s served as an entrée, but it also works as an appetizer or sandwich filling.

Photo: Jennifer Martine; Styling: Karen Shinto

3 cans (6 oz. each) unsalted, water-packed tuna, drained

1 jar (6.5 oz.) marinated artichoke hearts, drained and quartered

1/2 cup pitted, halved kalamata olives

1/3 cup crumbled feta cheese

2 tablespoons minced garlic

1/2 cup sliced red onion

2 tablespoons sherry vinegar

1/4 cup extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup chopped flat-leaf parsley

1 head butter lettuce

Step 1

Combine all ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.

Step 2

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories251

% Daily Value *
Total Fat 16g21%

Saturated Fat 2.7g14%
Cholesterol 30mg10%
Sodium 626mg28%
Total Carbohydrate 6.7g3%

Dietary Fiber 2.2g8%
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Greek Tuna Salad