March 2 2022 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Lenka Selinger![Lenka Selinger]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Lenka Selinger
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Greek tuna salad
This beautiful Greek tuna salad has it all! Filling protein, colorful veggies, and healthy fats for flavor. It's a 10-minute meal that's perfect for a quick lunch or a weeknight dinner.
USMetric
servingservings
Ingredients
- 10 oz. 280 g tuna in water, drained
- 5 oz. (1 cup) 140 g (220 ml) feta cheese
- ¼ (1 oz.) ¼ (28 g) red onion, finely choppedred onions, finely chopped
- 2 tsp 2 tsp dried oregano
- salt and ground black pepper
- 2 (8 oz.) 2 (230 g) ripe tomato, quartered and slicedripe tomatoes, quartered and sliced
- 5 oz. 140 g cucumber, diced
- ½ (2½ oz.) ½ (70 g) green bell pepper, slicedgreen bell peppers, sliced
- 10 10 olives (preferably Kalamata)
- 2 tbsp 2 tbsp olive oil
- 1 tbsp 1 tbsp red wine vinegar
- ¼ ¼ lemon, cut into wedgeslemons, cut into wedges
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Crumble the feta cheese into a bowl and mix with tuna, onion, and oregano. Season with salt and pepper to taste.
- Cut the tomatoes, cucumber, and bell pepper. Add to a big bowl.
- Add the olive oil, vinegar, and olives and give it a mix.
- Arrange the salad on a serving platter or individual plates. Top with the tuna/feta mix and garnish with more oregano, freshly ground black pepper, and lemon wedges.
Great! So glad you love it!
Hi, Amy! This should be fine to keep in the fridge for several days!