Greek tuna salad with avocado, cucumber, fresh dill, kalamata olives, cherry tomatoes, and feta cheese. This fresh and light tuna salad recipe is big on flavor and takes only a few minutes to make.
Have I mentioned lately how much I love tuna?
After posting my Avocado Tuna Salad recipe, I began experimenting with various add-ins and flavors.
I landed on this super fresh and funky Greek Tuna Salad, which basically feels like the entire Mediterranean Diet exploded in your face in one beautiful crash landing.
Made using avocado, just a touch of mayo, stone ground mustard, cucumber, fresh dill, cherry tomatoes, kalamata olives and feta cheese, you end up with an amazing healthy tuna salad recipe that is far from boring.
For me, this is the ultimate lunch. I enjoy making a big batch of it and breaking it out for lunch during the week. It saves super well, so you can make it up to 4 days ahead of time!
Bring it with you to work, pack it up and take it on a hike or bring it camping…the options are endless with this versatile dish!
One of the best parts is it only takes a couple minutes to make. So let’s make it!
How to Make Greek Tuna Salad:
Simply toss every single ingredient in a big mixing bowl and mash it together. Once everything is nice and combined, taste the mixture for flavor. Add more sea salt or more of any of the ingredients to taste. Some folks like more mayo in their tuna salad than I do, so feel free to add more!
You can customize this recipe to your heart’s delight.
- Omit the feta cheese to make this paleo
- Add more mayonnaise (I’d start with ⅓ cup and go from there) and omit the avocado if desired.
- Leave out the mayonnaise altogether if it’s not your jam.
- Add fresh lemon juice and/or lemon zest.
- Toss in any herbs you have on hand. Fresh parsley would be bangarang!
- I love stuffing avocados with tuna salad and using them as a caravan for a delicious lunch.
- Make a tuna salad sandwich with fresh lettuce or spinach!
- Turn this into a tuna melt with havarti or gouda cheese and gluten-free bread.
- Consume it on grain-free or gluten-free crackers.
- Eat it as is! Sluuuurp!
Greek tuna salad for lunch on repeat!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Greek Tuna Salad, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
- 2 cans tuna, drained
- 1 large avocado, peeled and diced
- 2 Tbsp avocado oil mayonnaise, or more to taste
- 2 Tbsp stone ground mustard
- 1/4 tsp sea salt, to taste
- 1/3 cup cucumber, peeled, seeded and chopped
- 3 Tbsp fresh dill, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, chopped
- 1/3 cup feta cheese
- Add all ingredients to a mixing bowl and stir well until combined. Taste mixture for flavor and add more sea salt, mustard, and/or mayonnaise to taste.
- Serve in an avocado for a stuffed avocado approach, or use for sandwiches or green salads.
Nutrition InformationYield 4 Serving Size 1 of 4
Amount Per Serving Calories 159Total Fat 11gUnsaturated Fat 0gCarbohydrates 6gSugar 1gProtein 8g