This was very tasty. I cut way back on the oil, and didn't miss it. Next time I'll try adding some finely diced celery or raw red bell pepper to add some texture contrast.
Greek Tuna Salad
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.
More From Sunset
- Calories: 251
- Calories from fat: 55%
- Protein: 22g
- Fat: 16g
- Saturated fat: 2.7g
- Carbohydrate: 6.7g
- Fiber: 2.2g
- Sodium: 626mg
- Cholesterol: 30mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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