Greek Tuna Salad

Photo: Jennifer Martine; Styling: Karen Shinto

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.

Yield: Serves 6
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 55%
  • Protein: 22g
  • Fat: 16g
  • Saturated fat: 2.7g
  • Carbohydrate: 6.7g
  • Fiber: 2.2g
  • Sodium: 626mg
  • Cholesterol: 30mg

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

Preparation

  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.
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