Today’s post features what is undeniably my favorite, no-cook recipe for the Summer of 2025! I’ve been making this flavorful Greek Tuna Salad on repeat for weeks now, and we’re still loving it. It’s no-fuss, fresh and so good.
I will always love my cool, creamy, mayo-based tuna salads, however this recipe uses a homemade Greek-style lemon vinaigrette to make a lighter, yet craveworthy tuna salad salad with vibrant flavors. It’s been a wonderful change of pace, and this veggie-packed recipe now resides on our list of permanent family favorites.
I will make this delicious tuna salad all year long whenever the craving strikes, as it’s a budget-friendly, quick and healthy meal that’s ready to serve in just minutes. Although, this refreshing, low-carb tuna salad recipe really shines during the summer months when meals that are lighter and satisfying are in high demand.
The no-cook aspect of this flavorful dish is also really tough to beat on hot days!
How to make Greek tuna salad with roasted red peppers, capers and Feta
I most often make this zesty, Greek-style tuna salad with canned tuna (in water), jarred roasted red peppers, cucumbers, red onion, capers and dress it with a simple, three-ingredient lemon vinaigrette. A healthy sprinkle of Feta cheese is a perfect way to finish this salad off, and a must for me! I love Feta cheese, and I’ll never turn down an opportunity to add it to my plate when it makes sense to do so.
It’s also worth it to note that if I have black or kalamata olives on hand, I will occasionally slice up a measure of them and add them into this salad for even an bigger pop of rich Mediterranean flavor.
This is a no-fuss recipe that requires just a little bit of prep in the form of whisking up a very simple homemade dressing, as well as a teensy bit of chopping and dicing. After the minimal prep, all that’s required is to mix it all together and enjoy it.
This recipe can be eaten up right away, or covered and stored in the refrigerator for up to 3 days.
This is a terrific, healthy, meal prep recipe for busy weeks. It’s low calorie, low carb, and delicious!!
We hope this becomes one of your summertime (or anytime!!) favorite tuna salad recipes too.
Happy eating, my friends!! 🥗🥪✨💙
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Greek Tuna Salad with Roasted Red Peppers, Capers and Feta
Greek Tuna Salad with Roasted Red Peppers, Capers and Feta will be the easy recipe you can make on repeat this week; it’s ready to serve in just minutes! It’s a fresh, flavorful, no-cook meal and perfect as a light lunch or dinner, especially on hot summer days. It’s light, yet packed with protein and very satisfying. This recipe makes three (one cup) servings or four 1/2 cup servings, depending on your needs. If you need to serve more people, double or triple the recipe!
3
servings15
minutesKeep the screen of your device on
Ingredients
- for the easy Greek lemon vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon prepared Greek seasoning or to taste (*see notes below for substitutions for this, if needed)
- for the tuna salad
1 can (12 oz) tuna packed in water, drained
1/2 cup coarsely chopped seedless cucumber
1/3 cup coarsely chopped roasted red bell pepper (jar, packed in water)
2 teaspoons capers, coarsely chopped
2 tablespoons finely diced red onion
pinch of salt, optional
pinch of ground black pepper, optional
- for serving
2 cups shredded or chopped iceberg lettuce, or other greens of your choice
reduced fat Feta cheese
olive oil
lemon wedges
salt and pepper
Directions
- Prepare the lemon vinaigrette in a ramekin and set it aside.
- Combine drained tuna fish, cucumbers, peppers, onions, and capers in a medium-size mixing bowl. Pour in the prepared lemon dressing. Toss Greek tuna salad lightly until ingredients are mixed well and evenly coated with the lemon dressing. Serve tuna salad immediately or cover and refrigerate until ready to serve.
- For each serving, place 2 cups chopped Romaine lettuce or mixed greens in a salad bowl. Top beds of lettuce with 1 cup of prepared Greek tuna salad and a generous sprinkle of crumbled Feta cheese, if desired. (see notes for more serving suggestions). If desired, finish each serving with a light drizzle of olive oil, a squeeze of fresh lemon juice and extra pinches of salt and pepper.
- Enjoy!
Recipe Video
Notes
- If you don’t have prepared Greek seasoning on hand, use 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper (or season to taste) to prepare the lemon dressing.
- After plating my serving, I often drizzle on a bit more olive oil, add a good squeeze of lemon juice and light sprinkles of salt and pepper to my salad. So good!
- This salad is also great for making Greek tuna salad sandwiches on toast, or for simply enjoying with crackers!
I love tinned tuna! In fact, i actually prefer it to the real one 🙂 This sounds fabulous; love the flavours.
cheers
sherry
Thank you so much, Sherry!
We are all over this (minus the onion – maybe chives!). This is such a perfect summer salad.
Hi David!! Thank you so much!
It’s one of my favourite salads too as I love tuna…almost as much as my cats :-))
Thank you, Angie!! I love my cats and puppies so much!! xo