Tuna Greek Salad

This refreshing tuna Greek salad puts an added dose of protein into your traditional greek salad. Make a quick and easy Greek dressing to toss this salad, or use your favorite store-bought dressing. Either way, this salad comes together in just a few minutes.

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This recipe was sponsored by Starkist Selects E.V.O.O® Yellow Fin Tuna, which is a line of tuna products packaged in an easy to open pouch and packed in extra virgin olive oil for superior flavor. 

I like salads with a little umph and interest. This tuna Greek salad takes all the ingredients you’d expect in a Greek salad and adds a boost of tuna for flavor and protein, or as I say “umph”. I’ve always liked greek salads because they have so many ingredients – the feta cheese, tomatoes, cucumber, peppers, onion, feta cheese, black olives, and did I mention feta cheese? All of those ingredients, tossed with some pasta and/or lettuce makes a very interesting salad that goes way beyond your everyday hum drum salad. 

Ingredients for Tuna Greek Salad on a cutting board - tomatoes, feta cheese, red onion, black olives, yellow pepper, cucumber, salad greens, dried pasta and dressing.

The only down side to me about a Greek salad is when the red onions are so harsh that you taste them for days afterwards. So, I always soak my sliced onion in water before incorporating them into the salad. That does the trick of reducing the harsh flavor of red onion and its aftertaste. 

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Salad ingredients in a white bowl.

The tuna I used in this salad was StarKist Selects E.V.O.O.® Yellowfin Tuna with Sun-dried Tomatoes, but you could use their regular Yellowfin Tuna instead if you don’t like sun-dried tomatoes. I like tuna that is packed in extra virgin olive oil instead of water and to tell you the truth, I love tuna in a pouch instead of a can. The pouch means that I can make this salad to go with the dressing on the side and open the tuna to add to my lunch, no matter where I am. It’s travel friendly.

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Salad servers serving up a portion of Tuna Greek Salad.

You do have the option of serving this salad as a composed salad (all the ingredients in separate piles or components) or toss it all together. I think composed salads are beautiful, so I would probably take it to the table composed and toss it there in front of your guests (if you’ve decided to share). 😉

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A single serving of tuna greek salad on a white plate with blue rim.

This recipe was written as part of a partnership with Starkist Selects E.V.O.O® Yellowfin Tuna.

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Tuna Greek Salad

  • Prep Time: 15 m
  • Total Time: 15 m
  • Servings:
    4

Ingredients

  • 2 (2.6-ounce) packages StarKist Selects E.V.O.O.® Yellowfin Tuna with Sun-dried Tomatoes
  • 8 cups mixed romaine and red leaf lettuce torn into bite-sized pieced
  • 1 cup cherry tomatoes halved
  • 1 yellow pepper sliced
  • 1 cucumber halved and sliced
  • 2 cups cooked pasta such as fusilli, rotini or cavatappi
  • ½ cup kalamata olives pitted
  • ¼ red onion sliced
  • ½ cup feta cheese crumbled
  • cup Greek salad dressing store-bought or see below
Greek Dressing:
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh oregano chopped
  • cup extra virgin olive oil
  • salt and freshly ground black pepper

Instructions

  1. Soak the sliced onion in water for about 10 minutes while you prepare the rest of the ingredients. (This will remove the harsh flavor and aftertaste of the onions.) Drain the onions and dry well with a clean kitchen towel.
  2. Place the romaine and red leaf lettuces in a large salad bowl. Add the StarKist Selects E.V.O.® Yellowfin Tuna with Sun-dried Tomatoes, cherry tomatoes, yellow pepper, cucumber, pasta, kalamata olives and red onions.
  3. To make the dressing, whisk the vinegar, Dijon mustard and oregano together in a bowl. Add the oregano and whisk in the olive oil. Season to taste with salt and freshly ground black pepper.
  4. Drizzle the dressing over the top of the salad and toss the ingredients together. Season with salt and freshly ground black pepper and serve.
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