Tuna salad that’s loaded with mayo and stuffed between two slices of wheat bread doesn’t thrill me — this guy, however, absolutely does. It’s the polar opposite: loaded with fresh vegetables and herbs, with not a trace of goopy mayo in sight.
Taking inspiration from Greek ingredients and flavors, this tuna salad practically whisks you away to a breezy Greek island, even if you’re only digging into it at your desk. Olive oil-packed tuna is greeted by crunchy cucumbers, juicy tomatoes, and briny kalamata olives, then the whole mess is is tossed with lots of fresh chopped parsley and oregano and dressed with nothing but olive oil and lemon juice. It’s a bright salad that can be eaten straight from the bowl or piled on toast for a satisfying lunch or a light dinner.