Greek Tuna Salad

Here’s another Greek inspired dish and a nice twist on plain old tuna salad.

Served on a bed of chopped lettuce and delicious with iced tea.

Take liberties with the ingredients; just keep Greece in mind. The first time I made this Greek Tuna Salad I used Calamata olives. This time I was out, so used green olives. It was just as good. I also did not have shallots, which I used the first time, but scallions worked well, too. Salad #1 did not have roasted red peppers, but this time I used them. Big improvement!

How to roast peppers…

It’s easy to roast red peppers. Preheat the broiler and place whole peppers on a foil lined pan. When the broiler is hot, put under the broiler and using tongs turn every couple of minutes until the peppers are completely charred; about 2-3 minutes per turn, until all sides of the pepper are blackened.

Remove from the broiler and wrap in the foil to cool. When completely cooled rub the blackened skin off using your fingers. You may also use the back of a pairing knife to get off any stubborn skin. Gently slit open the peppers over a dish so you capture any liquid inside. Remove the stem, seeds and spine. For the Greek Tuna Salad chop about 1/4 cup. Save the rest for salads; add into chicken roulade rolled up with cheese and spinach; use in a sandwich, or add to scrambled eggs. If you have never roasted your own peppers, I guarantee after you do, you will never again buy them in the jar.

A quick word on Onions…

Onions are part of the Allium family. They are known for their pungent smell and taste and distinctive flavor, which comes from their high sulphur compounds. They also have many health benefits including: reducing blood pressure, lowers cholesterol and they also have an anti-inflamatory effect. There are as many as 900 species of onion making it one of the largest plant genera in the world. Some of my favorites include sweet onion, like Vidalia; shallots; scallion; leeks, and chives.

This recipe is easy to remember as I used 3 Tbsp. each of: scallion; finely diced celery, and minced dill. To make the dressing mix 1/4 cup Greek style plain yogurt in a small bowl with 1 tsp. Dijon mustard, 1/2 tsp. finely zested lemon and 1/2 tsp. lemon juice. Add salt/pepper to taste. Don’t skimp on the salt.

Next mix the tuna fish with the chopped roasted red pepper, veg, dill and 1/3 cup feta cheese. When well combined, add the dressing. That’s it! Taste again for salt/pepper.

This time I served on Butter lettuce leaves, rolled up to make a nice bite. Light and delicious on a hot summers day.

I have to share with you a couple shots of our grape crop. This has been prolific this year!

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Greek Tuna Salad

A fun twist on plain old tuna salad. It's delicious in a sandwich, as a salad or even as a dip. Light and refreshing on a hot summers day.

Ingredients

For the Dressing

• 1/4 cup Plain Greek style yogurt I used low fat.
• 1/2 tsp. Lemon zest
• 1/2 tsp. Lemon juice, freshly squeezed
• 1 tsp. Dijon mustard
• Kosher salt, freshly ground black pepper to taste

For the Greek Tuna Salad...

• 1 6 oz. can Tuna, solid white
• 1/4 cup Roasted red pepper
• 1/3 cup Feta cheese
• 5 Olives, either Kalamata or green
• 3 Tbsp. Onion Or shallot, chives, scallion, etc.
• 3 Tbsp. Celery, finely diced
• 3 Tbsp. Fresh dill, chopped

Instructions

• Mix the ingredients for the dressing in a small bowl. Set aside.
• Mix the ingredients for the salad until well combined.
• Add enough dressing so the salad is nice and moist. You may have a little extra.