Mediterranean Tuna Salad

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings


3-- hard-cooked eggs, peeled and diced
1-- (6-ounce) can tuna, packed in water, drained
2tablespoons finely chopped red onion
1/4cup pitted kalamata or black olives, sliced
1/4cup crumbled feta cheese
2teaspoons extra-virgin olive oil
1/2teaspoon red wine vinegar
-- Coarsely ground black pepper
4cups mixed greens


  1. Combine eggs, tuna, onion, olives and feta cheese. Combine olive oil and vinegar in a small bowl; whisk until well blended. Add to tuna mixture. Season with pepper. Serve over mixed greens. 

Recipe by Jennifer Perillo