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Greek Tuna Salad





Yields
Serves 6




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.

Greek Tuna Salad




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
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
2

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Serves 6


Amount Per Serving
Calories 251Calories from Fat 55
% Daily Value *
Total Fat 16g25%

Saturated Fat 2.7g14%
Cholesterol 30mg10%
Sodium 626mg27%
Total Carbohydrate 6.7g3%

Dietary Fiber 2.2g9%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.