Every Sunday I make a big batch of food for my husband to take to work. I often make this tuna salad because it keeps well and is crazy easy to make. You can really add whatever you like, but I like to give it some Greek flavors. Because I’m obsessed with Greece. And Greek food. And Greek herbs and spices.
Dani
I often make this tuna salad because it keeps well and is crazy easy to make. You can really add whatever you like, but I like to give it some Greek flavors. Because I’m obsessed with Greece. And Greek food. And Greek herbs and spices.
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, side
Cuisine Greek
Servings 3 servings
Calories 614 kcal
- 5 cans wild BPA-free tuna (drained)
- 1 cup of grape tomatoes sliced in half
- 1/4 large cucumber diced
- 1/2 red onion diced
- 1/2 cup of seedless kalamata olives cut in half
- 1/2 cup of olive oil
- dill to taste see note
- oregano to taste
- salt and pepper
-
Drain the tuna and put it in a big bowl.
-
Add the tomatoes, cucumber, red onion, olives and olive oil.
-
Toss to combine.
Now, as for the herbs. I didn’t give an exact amount because our palettes vary so much. I like a ton of dill and a little bit of oregano. Add in each in small amounts until you like the taste.
Serving: 1gCalories: 614kcalCarbohydrates: 5gProtein: 56gFat: 42gSaturated Fat: 6gCholesterol: 102mgSodium: 1054mgPotassium: 688mgFiber: 1gSugar: 2gVitamin A: 690IUVitamin C: 8.8mgCalcium: 73mgIron: 5.1mg
Keyword healthy tuna salad, paleo tuna salad recipe, tuna salad with olives
