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Greek Tuna Salad

Photo: Jennifer Martine; Styling: Karen Shinto
Total time 25 mins
Yield Serves 6
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.

Ingredients

  • 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

Nutrition Information

  • calories 251
  • caloriesfromfat 55 %
  • protein 22 g
  • fat 16 g
  • satfat 2.7 g
  • carbohydrate 6.7 g
  • fiber 2.2 g
  • sodium 626 mg
  • cholesterol 30 mg

How to Make It

  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.

  2. Note: Nutritional analysis is per serving.