Tuna salad was a staple in my childhood home.
Not for the kids, but for my dad. My sister and I didn’t want anything to do with tuna let alone tuna salad growing up. We preferred mom’s egg salad and turned our noses up when we saw tuna cans in the pantry.
If there is one way I’ve become like my mom and dad in my adult years, it would be that I now have an appreciation and love for seafood. Some of my favorite meals include tuna, salmon, cod, mahi mahi, shrimp, scallops and conch. (Foxy’s on Jost Van Dyke makes the best Conch Fritters you will ever have in your life. Seriously. Get on a plane, take the boat from St. John’s to Tortola to Jost Van Dyke and order yourself a plate. Right now.)
When it comes to tuna I usually prefer it in salad form, slathered between two pieces of bread or served on top of a large salad. I still turn my nose up at grocery store tuna salad, but that’s mostly because whenever I see it, it looks like it’s 10 levels of freshness removed from how it would look when making it at home.
This tuna salad recipe is both fresh and delicious and tastes great in both salad and sandwich form. It’s also great as a chip topper for parties or snacking!
Some people have Taco Tuesdays, but between this Greek Tuna Salad and my other go-to classic tuna salad recipe (which I’ve been meaning to put up on the blog for ages … maybe in a few weeks?) I might begin a new tradition. That’s right. Tuna Salad Tuesdays. I’ll still leave Thursday open for tacos, of course.
- 2 cans tuna in water (10 oz.)
- 1/3 cup artichoke hearts, canned and finely chopped
- 1/2 cup cherry tomatoes, chopped
- 1/4 cup kalamata olives, finely chopped
- 1 tablespoon olive oil
- 2 teaspoons white balsamic vinegar
- 1 teaspoon lemon juice
- 1 teaspoon parsley
- 1/2 teaspoon oregano
- Freshly ground salt and pepper to taste
- Combine all the ingredients in a bowl and stir until combined. Enjoy on top of a sandwich or salad as a meal, or spread across chips and cucumbers as an appetizer.