📝 About This Recipe
Transport your senses to the azure shores of the Aegean with this vibrant Tonosalata, a staple of Greek coastal tavernas that redefines the humble tuna salad. Unlike its mayo-heavy counterparts, this version celebrates the brightness of fresh lemon, the briny punch of Kalamata olives, and the aromatic crunch of garden-fresh vegetables. It is a light, protein-packed masterpiece that balances the richness of high-quality olive oil with the sharp tang of capers and mountain-grown oregano.
🥗 Ingredients
The Tuna Base
- 2 cans Canned Tuna (high-quality, packed in olive oil or spring water (approx. 5-6 oz each), drained)
The Garden Vegetables
- 1/2 medium Red Onion (very finely diced)
- 1 cup English Cucumber (seeded and finely diced)
- 1/2 large Red Bell Pepper (finely diced)
- 1 cup Cherry Tomatoes (quartered)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
The Briny Accents
- 1/2 cup Kalamata Olives (pitted and sliced)
- 2 tablespoons Capers (drained and rinsed)
- 2-3 pieces Pickled Gherkins (finely chopped (optional for extra crunch))
Lemony Greek Dressing
- 1/4 cup Extra Virgin Olive Oil (first cold press for best flavor)
- 1.5 lemons Lemon Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard (to emulsify the dressing)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
👨🍳 Instructions
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1
Begin by draining the canned tuna thoroughly. If using tuna in oil, reserve a tablespoon of that oil for extra flavor if desired; otherwise, discard the liquid.
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2
Place the drained tuna in a large mixing bowl. Use a fork to gently flake the tuna into bite-sized chunks, avoiding over-mashing to maintain a pleasant texture.
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3
Prepare your vegetables: dice the red onion, cucumber, and red bell pepper into uniform 1/4-inch pieces to ensure a consistent crunch in every bite.
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4
Slice the cherry tomatoes into quarters and add them to the bowl with the tuna and diced vegetables.
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5
Add the sliced Kalamata olives, rinsed capers, and chopped gherkins to the mixture, providing that signature Mediterranean saltiness.
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6
Finely chop the fresh parsley and dill, then sprinkle them over the salad. Fresh herbs are the secret to an authentic Greek 'Salata'.
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7
In a separate small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the mixture is slightly thickened and emulsified.
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8
Add the dried oregano, sea salt, and black pepper to the dressing and give it one final whisk.
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9
Pour the dressing over the tuna and vegetable mixture.
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10
Gently fold all the ingredients together using a large spoon. Mix just until everything is evenly coated in the dressing, being careful not to break down the tuna flakes too much.
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11
Taste the Tonosalata and adjust the seasoning. You may want an extra squeeze of lemon or a pinch more salt depending on the saltiness of your olives and capers.
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12
For the best flavor development, cover the bowl and let the salad chill in the refrigerator for at least 30 minutes before serving.
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13
Give the salad a quick toss just before serving to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
Use tuna packed in olive oil for a richer, more authentic Mediterranean mouthfeel and flavor. If the red onion is too sharp for your taste, soak the diced pieces in cold water for 10 minutes, then drain before adding to the salad. Ensure you seed the cucumber by scraping out the watery center with a spoon; this prevents the salad from becoming soggy. Always use dried Greek oregano (rigani) rather than fresh, as the dried version has a more intense, savory profile essential for this dish. For a creamy variation, you can add 2 tablespoons of Greek yogurt to the dressing without losing the traditional brightness.
🍽️ Serving Suggestions
Serve inside a warm, charred pita pocket with a smear of hummus or tzatziki. Scoop onto a bed of crisp Romaine lettuce leaves for a refreshing, low-carb lunch. Pair with a chilled glass of Assyrtiko wine or a crisp Greek lager. Serve as part of a Meze platter alongside dolmades, feta cheese, and warm crusty bread. Use it as a sophisticated topping for thick-cut toasted sourdough (Tonosalata Toast).