Greek Salad with Tzatziki Tuna

Greek Salad with Tzatziki Tuna

Crisp cucumbers and ripe tomatoes meet flaky tuna folded into cool, tangy tzatziki.

Total 20 min Makes 4 servings Calories 390/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Fish, Dairy

This no-cook salad pairs the classic Greek combination of cucumber, tomato, olives, and feta with canned tuna stirred into creamy tzatziki for extra protein. It comes together in minutes, making it a dependable choice for a light lunch or a quick dinner on a hot evening.

Ingredients

  • 2 cans tuna in olive oil, drained (5 ounces each)
  • 1 cup tzatziki
  • 1 English cucumber, chopped
  • 3 medium tomatoes, cut into wedges
  • 1/2 red onion, thinly sliced
  • 1 green bell pepper, chopped
  • 1/2 cup kalamata olives
  • 4 ounces feta cheese, cut into blocks
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • salt, to taste
  • black pepper, to taste

Method

  1. In a small bowl, flake the drained tuna with a fork and stir in the tzatziki until evenly combined. Set aside.

  2. In a large bowl, combine the cucumber, tomato wedges, red onion, bell pepper, and kalamata olives.

  3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.

  4. Pour the dressing over the vegetables and toss gently to coat.

  5. Divide the salad among four plates and top each portion with a block of feta cheese.

  6. Spoon the tzatziki tuna mixture over the top of each salad and serve immediately.

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    Greek Salad with Tzatziki Tuna

    This no-cook salad pairs the classic Greek combination of cucumber, tomato, olives, and feta with canned tuna stirred into creamy tzatziki for extra protein. It comes together in minutes, making it a dependable choice for a light lunch or a quick dinner on a hot evening.

    20 min 4 servings 390 cal

    Ingredients

    • 2 cans tuna in olive oil, drained (5 ounces each)
    • 1 cup tzatziki
    • 1 English cucumber, chopped
    • 3 medium tomatoes, cut into wedges
    • 1/2 red onion, thinly sliced
    • 1 green bell pepper, chopped
    • 1/2 cup kalamata olives
    • 4 ounces feta cheese, cut into blocks
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon dried oregano
    • salt, to taste
    • black pepper, to taste

    Method

    1. 1

      In a small bowl, flake the drained tuna with a fork and stir in the tzatziki until evenly combined. Set aside.

    2. 2

      In a large bowl, combine the cucumber, tomato wedges, red onion, bell pepper, and kalamata olives.

    3. 3

      In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.

    4. 4

      Pour the dressing over the vegetables and toss gently to coat.

    5. 5

      Divide the salad among four plates and top each portion with a block of feta cheese.

    6. 6

      Spoon the tzatziki tuna mixture over the top of each salad and serve immediately.