Greek Tuna Salad

Greek Tuna Salad
Photo by Jennifer Martine

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 3 cans (6 oz. each) unsalted, water-packed tuna, drained
  • ¾ teaspoon kosher salt
  • ½ cup pitted, halved kalamata olives
  • 2 tablespoons minced garlic
  • ½ cup chopped flat-leaf parsley
  • 1 head butter lettuce
  • + 5 more ingredients
    • 1 jar (6.5 oz.) marinated artichoke hearts, drained and quartered
    • 2 tablespoons sherry vinegar
    • ¼ cup extra-virgin olive oil
    • ½ cup sliced red onion
    • 1/3 cup crumbled feta cheese

Combine all ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves. Note: Nutritional analysis is per serving.

View full recipe at My Recipes

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