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Greek-Style Tuna Salad with Citrus Dressing

November 2005
Greek-Style Tuna Salad with Citrus Dressing

by 7 people

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Don't substitute tuna in water for the olive oil-packed variety—heart-healthy olive oil ensures that the tuna is moist, and gives a light, fruity flavor to the salad.

Makes: 4 servings

Prep: 25 mins

  • Grated zest and juice of 1 lemon
  • 1 garlic clove, chopped
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 pint grape or cherry tomatoes, halved
  • 1 cup pitted Calamata olives
  • 1 red onion, halved and thinly sliced
  • 1 10 ounce bag  mixed salad greens, such as Mediterranean or European mix
  • 2 6 ounce cans  olive oil-packed solid light tuna, drained and flaked
  1. Put the lemon zest and juice into a screw-top jar. Press the garlic and salt together with the side of a knife until the garlic is mashed; scrape it into the jar. Add pepper to taste and the olive oil. Screw on the lid and shake well until blended.
  2. Put the tomatoes, olives and onion in a large salad bowl. Shake the dressing again and stir about half into the salad. Add the greens and toss. Gently stir in the tuna, then taste the salad and add a bit more dressing if needed.