Greek Tuna Salad

10 min


2-4 servings


  • 2 jars Tonnino Ventresca Tuna in olive oil, drained
  • 1/2 cup cherry or grape tomatoes
  • 1/2 cup cucumbers, peeled and diced
  • 1/4 cup kalamata olives, chopped
  • 2 tablespoons fresh oregano leaves, chopped
  • 2 tablespoons fresh parsley, chopped into large pieces
  • 2 tablespoons olive oil (the Tonnino Tuna olive oil may be used for seasoning)
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper


To assemble: Place the Tonnino Tuna, tomatoes, cucumbers, olives, oregano and parsley into a medium-sized bowl.
Cover with olive oil and lemon juice.
Stir gently to combine. Taste and season with salt and pepper as needed.
Serve immediately in bowls with pita bread or crispbread on the side.