Mediterranean Tuna Salad

  • Yield 4 servings

Keep hard-cooked eggs on hand in the fridge to make easy, no-cook recipes like this one.

Mark Boughton Photography / styling: Teresa Blackburn


3 hard-cooked eggs, peeled and diced
1 (6-ounce) can tuna, packed in water, drained
2 tablespoons finely chopped red onion
1/4 cup pitted kalamata or black olives, sliced
1/4 cup crumbled feta cheese
2 teaspoons extra-virgin olive oil
1/2 teaspoon red wine vinegar
Coarsely ground black pepper
4 cups mixed greens


  1. Combine eggs, tuna, onion, olives and feta cheese. Combine olive oil and vinegar in a small bowl; whisk until well blended. Add to tuna mixture. Season with pepper. Serve over mixed greens.





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