There’s tuna salad, and then there’s Greek Tuna Salad! This classic American sandwich filler gets a decidedly Mediterranean twist with feta, lots of vegetables and fresh basil.
I’m pretty picky about the seafood I buy. I read labels and pay attention to where it’s caught. After a trip to Alaska several years ago, I learned about the best practices for salmon harvesting. Now I avoid buying canned tuna. I like to be sure about the origin of the tuna I am buying. Is it wild-caught? Secondly, I try to avoid canned products with BPA.
My usual go-to tuna fish recipe is just mayonnaise, a little bit of green onion and celery. For this recipe, I decided to embrace Mediterranean roots and travel to Greece, adding feta, Greek olives, bell peppers, onions and cucumbers, to mimic the traditional Greek salads I so loved in Greece.
This recipe is perfect any summer get-together. Serve it inside of a hollowed out tomato for a bridal or baby shower, on a bed of lettuce, or in between two slices of bread.
If you like tuna salad and Greek salad, I think this version.
Greek Tuna Salad
- 1 6 ounce can tuna drained
- 1/4 cup Cucumber seeded and diced
- 1/2 cup bell pepper diced
- 1/4 cup purple onion diced
- 1 clove garlic minced
- 1 1/2 Tablespoons basil chopped
- 1/4 cup Greek olives
- 1 teaspoon lemon juice
- 1/4 cup Greek yogurt
- Fresh pepper and kosher salt to taste
- 4 tomatoes insides scooped out. (optional)
- Combine tuna with cucumbers, peppers, onions, olives and garlic in a bowl.
- Toss with yogurt, lemon juice and basil and season to taste.
- Serve in a hollowed out tomato, on a bed of lettuce or in a sandwich.