Greek Tuna Egg Salad
This salad combines the creaminess of boiled eggs with flaky tuna, crisp veggies, briny olives, and a tangy Greek-style dressing. It’s lighter than a traditional mayo-based salad, leaning on olive oil, lemon, and herbs for flavor.
⏱ Time
Prep: 10 minutes
Cook: 12 minutes (for eggs)
Total: 22 minutes
Ingredients
2 cans tuna in olive oil or water, drained (about 10–12 oz total)
4 large eggs, hard-boiled, peeled, and chopped
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp dried oregano
1 small garlic clove, minced
Salt & black pepper, to taste
Instructions
1. Prepare eggs – Boil eggs for 10–12 minutes, then cool in ice water, peel, and chop.
2. Make dressing – In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper.
3. Combine salad – In a large bowl, add tuna, chopped eggs, tomatoes, cucumber, onion, olives, and parsley.
4. Dress & toss – Pour dressing over ingredients, toss gently, then sprinkle with feta.
5. Serve – Enjoy as a salad bowl, stuffed in pita bread, or over leafy greens.
Notes & Tips
For extra crunch: Add diced bell pepper or celery.
To make it creamy: Mix in 2 tbsp Greek yogurt or hummus.
Great for meal prep—keeps in the fridge up to 3 days.
❓ frequently asked questions FAQ
Q: Can I use fresh tuna instead of canned?
Yes—grilled or seared tuna chunks work beautifully.
Q: What can I serve it with?
Warm pita, whole grain crackers, or on top of a leafy green base.
Q: Can it be made without eggs?
Absolutely—just increase tuna or add chickpeas for protein.
Nutrition information
Calories: ~320
Protein: 28g
Carbs: 6g
Fat: 20g
Fiber: 2g