Tuna Salad is one of my favorite lunch choices. I’ve made this recipe before, but today I’m tweaking it to be a Whole30 and Greek. There’s a little deli here in town, that used to be down the street from where I lived and they have most delicious Tuna Salad on their menu. I used to go almost weekly and order it. After a while, I started to wonder if I could make the tuna salad at home and “healthy” it up a bit. I’m pretty sure they use mayonnaise and sour cream in the version they make at the deli, so I wanted to lighten it up. The first version I made had Greek yogurt in it with just a tiny bit of mayonnaise and it turned out really good. Since you can’t have dairy on Whole30, I wanted to remake this tuna using compliant mayo. Now I know I just griped about my distaste for mayonnaise in the last post, but since we made homemade aioli the other day, and I love that, we’re adding it to Greek Tuna Salad!
You will absolutely love this recipe if you’re a tuna salad person. It’s so full of flavor and loads of goodies on top of the salad. You can prep everything ahead of time so that when lunch (or dinner) rolls around, all you have to do is assemble everything and you’re good to go.
This tuna salad doesn’t have to just be Greek. When I get it at the deli, I usually get it as a salad trio with grilled vegetables and fruit. I will say, it’s incredibly good served as a scoop with a side of fresh berries. It sounds a little odd, but I think it’s that sweet and savory thing that makes it taste so good.
I hope you enjoy this one! It’s one of my staples.
Greek Tuna SaladSERVES 4 servings PrintDownload
- 2 cans of tuna packed in water, low to no sodium if possible
- 1/4 cup fresh chopped dill
- 4-5 small scallions, chopped
- 2 Tbsp of capers
- 1 Tbsp of Dijon mustard
- 1/2 cup of homemade plain aioli
- salt and pepper to taste
- 12 cups of chopped lettuce such as romaine or spinach
- 2-3 small cucumbers, chopped
- 1/2 cup Kalamata olives, chopped
- 1/2 cup green olives, chopped
- 1/2 cup of roasted red peppers, chopped
- 1/2 cup of olive oil
- juice of 1 lemon
- To make the tuna salad, drain the tuna and flake it in a mixing bowl. Add the chopped dill, capers, scallions, aioli, Dijon and a sprinkle of salt and pepper. Mix to combine. Taste to adjust the seasoning.
- Chop the cucumbers, olives and roasted red peppers. set them aside.
- Wash and drain the lettuce and roughly chop it.
- Whisk together the olive oil and lemon juice with a sprinkle of salt and pepper.
- To assemble the salad, place some greens in a salad bowl and toss with about a tablespoon of the dressing. Top with some of the chopped vegetables and about 1/3 cup of tuna salad.