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Photo: Jennifer Martine; Styling: Karen Shinto Photo by: Photo: Jennifer Martine; Styling: Karen Shinto

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.

Sunset FEBRUARY 2010

  • Yield: Serves 6
  • Total: 25 Minutes


  • 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.

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

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Greek Tuna Salad Recipe