Recipe by Jen M.
"I had this in a restaurant once and it was so good I had to go home and recreate it. I have it with spinach stuffed in a pita or sandwich. I've cut back on the dressing to keep the calorie count low but adding more is yummy!"
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1 (5 ounce) can
chunk light tuna in water, drained
chopped red onion
prepared Greek vinaigrette salad dressing (such as Kraft®)
pitted Kalamata olives, chopped
crumbled feta cheese
Very delicious! I will definitely make this again! The only thing I would change is maybe cut back on the red onion a little bit and add a few more olives.
I made this and put it in a tortilla with slices of red pepper. It made a satisfying, healthy lunch that tastes pretty good.
This made a really good, easy, healthy lunch. I served it on a bed of lettuce tossed with a tiny bit more dressing. I don't care for raw onion too much, so I left that out.
So delicious! And very healthy considering all the protein! This will definitely be a repeat in my diet =-)
YUM!! I've been trying to find ways to jazz up my tuna salad for lunch at work. This recipe hit the spot! I used the absolutely fabulous greek/house dressing from this site and switched out the kalamata olives for black olives because of personal preference. Thanks for the great recipe!
Exquisite tuna salad that made my husband squeal! I added 1 T. of capers, grape tomatoes, fresh oregano, diced cucumbers, wedges of fresh lemon and served it w/ warmed pita wedges on a bed of torn spinch. Such a lovely presentation, thank you for sharing Jen M.
A delicious lunch that I will certainly make again. I added grape tomatoes, some cucumber, and put it into a tomato basil wrap. I used the 3 oz can and had plenty for two. Very tasty! Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek-Style Tuna Salad
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 87
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