Greek Tuna Salad Recipe (Low Carb Style)
This fresh, vibrant Greek Tuna Salad is the perfect no-cook healthy dinner. Loaded with crunchy vegetables, creamy feta, bold olives, and meaty chunks of oil-packed tuna, it delivers 28 grams of protein with just 5.3 grams of net carbs. Light, Mediterranean-inspired, and ready in 10 minutes — it’s the easiest, freshest low-carb meal you’ll ever make!
Equipment
- large salad bowl
- Small bowl for dressing
- Knife & cutting board
Ingredients
- 3 cups Romaine lettuce, chopped
- 0.5 cup Cucumber, diced
- 0.5 cup Sweet bell pepper, chopped
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Radishes, thinly sliced
- 2 tbsp Kalamata olives, halved
- 2 tbsp Castelvetrano olives, halved
- 3 oz Oil-packed tuna, drained (yellowfin or albacore)
- 0.25 cup Feta cheese, crumbled
- 2 tbsp Extra virgin olive oil
- 1 tbsp Red wine vinegar
- 1 clove Fresh garlic, crushed
- 0.5 tsp Dried oregano
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
- Chop the romaine, peppers, and cucumber. Slice the red onion and radishes. Add everything to a large salad bowl with the Kalamata and Castelvetrano olives.
- In a small bowl, whisk together olive oil, red wine vinegar, crushed garlic, dried oregano, salt, and black pepper.
- Pour the vinaigrette over the chopped vegetables and toss well to evenly coat.
- Top the dressed salad with drained chunks of oil-packed tuna and crumbled feta. Serve immediately.
Notes
Kick of Heat: Add a pinch of crushed red pepper flakes to the dressing.
Fresh Herb Upgrade: Stir in chopped fresh mint or parsley for a burst of Mediterranean aroma.
Low-Carb Serving: Enjoy as-is or spoon into lettuce cups for a handheld option.
Meal Prep Tip: Store chopped veggies and dressing separately for up to 3 days; combine just before serving for maximum crunch.